Baco Noir is a hybrid of the French white grape Folle Blanche and an unknown North American red variety. It was created in 1902 by François Baco, a French grape breeder, to resist phylloxera, a root louse that devastated European vineyards in the 19th century. It thrives in cooler climates where other varietals might struggle and is ideal for wine regions like the northeastern United States and Canada. It typically ripens early to mid-season, which helps it avoid frost in short growing seasons. Because it is a hybrid, it is more resistant to fungal diseases than many traditional grape varieties. Hybrid grapes are increasingly being planted as growing conditions in certain areas become more unpredictable.
Baco Noir has become somewhat of a signature grape for Canadian wine regions such as Ontario and Nova Scotia. It’s also grown in New York (Finger Lakes), Michigan, and other northeastern states. Often bottled as a single varietal to showcase its unique flavor profile, Baco Noir is occasionally blended with other grapes to add depth and complexity. While typically aged in oak barrels to add complexity, smoky notes, and soften its acidity, some producers create lighter, fruit-forward versions or rosé.
The wine pairs well with grilled or smoked meats, barbecue, and hearty stews. Dishes with mushrooms, root vegetables, or truffle-based sauces will also be complimented by this varietal. Consider pairing with sharp, aged cheeses like cheddar or gouda. The color is a deep, inky purple-red and common descriptors include dark fruit, smoke and earthy notes. Others include black cherry, plum, and sometimes notes of chocolate, vanilla, or spice from oak aging. Medium to full-bodied with moderate acidity and soft tannins. The smoky and earthy notes may appeal to adventurous wine drinkers seeking something different.