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Cabernet Franc – Merlot is an established and important variant on the classic Bordeaux blend, particularly on the Right Bank. The two varieties have complementary features: Merlot's dark, juicy fruit is balanced by the herbal aromas and structure of Cabernet Franc. This blend is used in the prestigious Pomerol and Saint-Emilion appellations, and makes some key wines – the most famous of which is undoubtedly Chateau Cheval Blanc.

Merlot is usually used in higher proportions in this blend, thanks to its broad appeal and higher profile than Cabernet Franc. It provides most of the fruit component, offering up flavors of mulberries, plum and dark berries. Cabernet Franc adds more perfumed fragrances, usually with a distinctive herbal note. Used in higher proportions, it may also add some tobacco-leaf and green bell-pepper characteristics.

The Cabernet Franc – Merlot blend has long been an institution on the Right Bank, but the wide spread of these two varieties has seen experimentation from several corners of the winegrowing world. In the US, some top wines are made from Cabernet Franc and Merlot (often with the addition of Cabernet Sauvignon) in California, Washington and New York. The blend is also made in Tuscany and Puglia in Italy.

In the southern hemisphere, Cabernet Franc – Merlot wines are popular in regions that have developed reputations for producing quality Bordeaux-style wines: namely in South Africa's Stellenbosch region and Hawke's Bay in New Zealand.

Food matches for Cabernet Franc – Merlot wines include:

• Braised lamb with truffles
• Roasted wild boar
• Steak with red wine sauce