One of the genetic parents of Cabernet Sauvignon, Cabernet Franc has earned an international reputation for quality in Virginia, where it is considered 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.