In addition to being used in blends and produced as a varietal in Canada, Lake Erie AVA in Pennsylvania, and across the United States and Argentina, it is sometimes made into ice wine in those regions.

Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets.

As Cabernet Sauvignon grew more popular in the 18th and 19th centuries, the close similarity of the two grapes was observed and theories emerged as to the extent of their relationship.

In the Loire Valley, terroir based differences can be perceived between wines made from grapes grown in gravel terraces versus tuffeau slopes.

In parts of northeast Italy, Anjou-Saumur, Touraine and the right bank region of Bordeaux, Cabernet Franc both plays a more prominent role in blends and is vinted as a varietal.

[6] Plantings of Cabernet Franc in Tuscany have been increasing in recent years, particularly in the Bolgheri and Maremma region where the grape is prized for the balance and elegance that it brings to blends.

Hungarian varietal Cabernet Franc is a typically full-bodied, moderately or highly tannic wine with rich aromas of spices, blue flowers and red/black berry fruits with a reasonably good aging potential of about 10 years.

In addition to being found in Villány and Szekszárd, Cabernet Franc is also present in Eger, and in South Balaton and Sopron vineyards, to a lesser extent.

Cabernet Franc is becoming more popular in Canada, being planted in Ontario's Niagara Peninsula, Prince Edward County, the north shore of Lake Erie, Pelee Island, and the Okanagan Valley in British Columbia.

[4] Ripening about two weeks earlier than Cabernet Sauvignon, it often fares better in Canada's cooler climate than other red wine grape varieties.

[4] In 1986, Casa Nuestra Winery in Napa Valley initiated the first Cabernet Franc program in the United States, winning a Double Gold and Best of Class Medal in the Los Angeles Times Wine Competition for their first vintage.

In the Great Lakes Region and Virginia, Cabernet Franc is valued for its ability to ripen more reliably than other red Vitis vinifera and to produce wines of better quality than most hybrid grapes.

The first varietal Cabernet Franc in Washington was released in 1991 by Columbia Winery followed by Chateau Ste Michelle in 1992 with grapes planted from their Cold Creek Vineyard.

[7] Cabernet Franc plantings in Argentina have been producing top quality wines in recent years, and the varietal has been claimed as having the most potential in the country after Malbec.

In South Africa, Cabernet Franc has become a favorite of some of the country's boutique wineries and acreage has slowly been increasing to nearly 2,470 acres (1,000 ha) by the mid-2000s.

New World examples of Cabernet Franc tend to emphasize the fruit more and may delay harvesting the grapes to try to minimize the green leafy notes.

[11] Other synonyms: Achéria (Basque Country, mainly in Irouléguy), Ardounet (Béarn), Bidure (Graves), Bordeaux (Switzerland), Bordo (Romania), Boubet (Pyrénées-Atlantiques), Bouchet Franc or Gros Bouchet (Saint-Émilion and Pomerol), Bouchy (Madiran and Béarn), Breton (Val de Loire), Cabernet Gris, Cabrunet (Pomerol), Capbreton Rouge (Landes), Carmenet (Médoc), Couahort (Béarn), Plant Breton or Plant de l’Abbé Breton (Chinon in Indre-et-Loire), Sable Rouge (Tursan), Trouchet (Béarn), Véron (Nièvre and Deux-Sèvres), Vidure, Vuidure, Grosse Vidure (Graves),[11] Aceria, Arrouya, Burdeas Tinto, Cabernet, Cabernet Aunis, Cabernet Franco, Fer Servandou, Gamput, Grosse Vidure, Hartling, Kaberne Fran, Messanges Rouge, Morenoa, Noir Dur, Petit Fer, Petit Viodure, Petite Vidure, Petite Vignedure, Véron Bouchy, Véronais.