One of the genetic parents of Cabernet Sauvignon, Cabernet franc has earned an international reputation for quality in Virginia, where it is considered to be among Virginia’s best red wines. It is a spicy, peppery wine, with aromas that can contain plum, blackberry, violets, and tobacco notes. Usually made into a dry, oaked varietal wine in Virginia, it can also be a component of Meritage or other red blends. Beef stews made with tarragon, sage, or rosemary are wonderful with Cabernet franc, as are other well-spiced meat dishes. Goat cheese, aged Gouda, or Gorgonzola make perfect cheese pairings for this flavorful red.