Cabernet Blanc is a hybrid grape variety created from a cross between Cabernet Sauvignon and an unknown white grape variety.

The grapes of Cabernet Blanc are usually pale yellow in colour and have intense aromas of citrus, peach and exotic fruits. On the palate, Cabernet Blanc wines tend to be crisp and acidic, with notes of grapefruit, lime, green apple and floral notes.

Cabernet Blanc is cultivated in small quantities mainly in Switzerland and Germany, also found in Austria and the Netherlands. Cabernet Blanc is relatively easy to grow, and is best suited to cooler climates. The vines are relatively resistant to disease and pests, however, it has the risk to millerandage. Winemakers tend to harvest the grapes early to preserve the crisp acidity and intense aromas. Cabernet Blanc is used by winemakers as an experimental grape. Some say the characteristics are between Riesling and Sauvignon Blanc. Cabernet Blanc pairs well with a variety of foods, including seafood, salads, vegetables and light cheeses.

Cabernet Blanc is a relatively new variety, having only been created in the early 2000s.

It was created as a way to produce a hybrid grape that would produce white wines with the structure and complexity of red wines.