Baco noir

  Baco noir (pronounced BA-koh NWAHR; Baco noir is also called Baco 1) is a hybrid red wine grape variety produced from a cross of Vitis vinifera var. (Folle Blanche, a French wine grape) and an unknown variety of Vitis riparia (an indigenous North American grape species). Baco noir was first created by French wine hybridizer Maurice Baco (hence the name of the grape).

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At one time Baco noir was commonly grown in France, but by European Union regulation, the commercial use of hybrid grape varieties is restricted. In 1951 the variety was brought to the cooler viticulture regions of the United States, such as New York, Michigan, Mississippi, Wisconsin, and Pennsylvania. In New York there are an estimated 240 hectares of Baco noir currently grown. In 1955 the variety was brought to Canada, where the "George" clonal variety is commonly used. Within Canada, Baco Noir is far more commonly grown in Ontario than in British Columbia.

Baco Noir was the victim of a vine-pull program in Canada in the early 1980s, which means that there are few older plots of this varietal left in Canada. Despite this, Baco Noir (single varietal or in blends) remains a commonly produced wine in many Canadian wineries; notable current examples of finely made Canadian Baco Noir include Henry of Pelham Family Estate Winery's and Lakeview Cellars' "Baco Noir Reserve".^[1]

Baco noir produces a medium body, deeply tinted, acidic red wine which is fruit forward and often carries aromas of black fruits and caramel. Ageing potential is 5-8 years on average for good examples of this wine.

Synonyms: Baco 1, Baco N°1, Baco # 1, Bacoi, Bago, Bakon, Bako Speiskii

References

1. ^ Tony Aspler: “Baco Noir and Maréchal Foch: The True Canadian Grapes?”

Baco Noir is also produced by several wineries in Oregon's Umpqua Valley

See also

• List of grape varieties
• Baco 22A (Baco blanc)