Baco Noir (France)
Baco Noir is a French-American hybrid created by French botanist François Baco.
Baco Noir was bred to be phylloxera-resistant and easy to grow in cool climates.
Baco Noir Flavors
Flavors of Black Fruits, Ripe Plum and Earth are the most common Baco Noir flavors.
It can be vinified similar to Pinot Noir or to Cabernet Sauvignon.
Oaked wines will have added notes taste more robust and rustic.
 Red Cherry |
 Black Cherry |
 Blueberry |
 Raspberry |
 Blackberry |
 Black Currant |
 Ripe Plum |
 Herbs |
Oak added Flavors
 Vanilla |
 Coffee |
 Spices |
 Tobacco |
Baco Noir Profile
Baco Noir has low tannins and good acidity:
| BODY: | Light to medium |
| TANNINS: | Low |
| FRUIT: | Medium - High |
| ACIDITY: | High |
| ALCOHOL: | 12-13% ABV |
 |
Serving temperature: 14-15°C (57-59°F) |
Baco Noir Food Pairing
Baco Noir is food friendly and can be paired with a wide variety of dishes, especially grilled or roasted white meat.
 Antipasti |
 Salami |
 Ham |
 Soups |
 Lasagna |
 Mushroom |
 Risotto |
 Truffle |
 Pizza |
 Sandwitch |
 Hamburger |
 Chili |
 Goose |
 Duck |
 Rabbit |
 Pork |
Excellent Pairings
Charcuterie. Lasagna. Rich Pizza.
Mushroom. Truffle. Mushroom Risotto.
Poultry. Turkey. Duck. Goose. Pheasant.
Grilled. Roasted White Meat.
Grilled Pork. Ham. Bacon.
Hearthy Soups. Braised Beef. Beef Stews.
BBQ. Burgers. Spare Ribs.
The Ideal Glass for Baco Noir
|
Pick a Burgundy Glass for swirling & releasing the wine aromas. The shape of the glass captures and directs the delicate aromas to your nose and leads the wine to the tip of your tongue for a better reception of the tastes. The Burgundy glass was designed for the delicate and aromatic red wine Bourgogne Rouge, made from Pinot Noir grapes in Bougogne (Burgundy). |
If You Like Baco Noir
You Will Also Like:
About Baco Noir
Baco Noir is a hybrid grape variety, which means a offspring of two varietals that belong to different Vitis species.
Baco Noir was first bred in France by Francois Baco (1865-1947), hence the name, at the end of 1800, during the phylloxera plague epidemic.
Baco Noir is a cross between Folle Blanche (Vitis Vinifera) and a native North American Vitis Riparia grape variety.
Described as a meatier Pinot Noir or a ready to drink Cabernet Sauvignon, it was bred to be phylloxera-resistant.
The berries are small with black skin, giving a very dark color to the wines.
High acidity, like Riesling, typical of the cold climates and low tannins call for the support of oak.
Many undergo Carbonic Maceration (like Beaujolais) to emphasize the fruity style.
The main issues with Baco Noir are the high yields and the undesirable foxy aroma (earthy and sweet muskiness).
Aging
Most Baco Noirs should be drunk after releasing (drink me soon style).
Oaked Baco Noirs improve much after 5 years. Best examples 10 years.
Suggested to decant one hour before serving.
Baco Noir in North America
The ability to withstand harsh cold, made it popular in northeastern U.S. and Canada in the 1950s.
This resistance makes it a favorable alternative to growing Pinot Noir (the hardest grape to grow).
Today it is grown everywhere from Nova Scotia to Oregon, from the Great Lakes Region (Michigan, New York, Ontario) to Colorado.
In Ontario, Central Canada, it is the most widely planted grape and known for the good quality (Ontario's Signature Grape).