Baco noir

Baco Noir

Baco Noir
Grape (Vitis)
Species	Vitis vinifera
Origin	France

Baco Noir is a red grape variety that belongs to the Vitis vinifera species. It was created by French hybridizer François Baco in the late 19th century. Baco Noir is known for its ability to thrive in cooler climates and is particularly popular in regions such as the Finger Lakes in New York and Ontario, Canada.

History

Baco Noir was developed by François Baco in the late 19th century. Baco, a French hybridizer, crossed the Folle Blanche grape with a Vitis riparia variety to create Baco Noir. The hybrid grape was initially intended to be resistant to phylloxera, a devastating vineyard pest that had caused significant damage to European vineyards at the time.

Characteristics

Baco Noir grapes are small and dark blue in color. The resulting wines are typically deep red in color with robust flavors and high acidity. The wine often exhibits notes of blackberry, black cherry, and spice. Baco Noir wines are known for their ability to age well and develop complex flavors over time.

Viticulture

Baco Noir is well-suited to cooler climates and can withstand harsh winters. The grape variety is resistant to many common vineyard diseases, making it a popular choice for organic and sustainable viticulture. Baco Noir vines require proper trellising and canopy management to ensure optimal grape ripening and flavor development.

Wine production

Baco Noir grapes are typically harvested in the late fall when they have reached optimal ripeness. The grapes are then crushed and fermented to extract the juice. The resulting wine is aged in oak barrels to enhance its flavors and complexity. Baco Noir wines are often enjoyed young, but can also benefit from additional aging.

Notable wines

Baco Noir has gained popularity in regions such as the Finger Lakes in New York and Ontario, Canada. Some notable Baco Noir wines include those produced by Ravines Wine Cellars in the Finger Lakes and Henry of Pelham in Ontario.