Baco Noir
A dark, high-acid French-American red with smoky berry fruit, grown in the Hudson Valley, Ontario and even Oregon. It's one of the oldest hybrids still in wide use.
Baco Noir is one of the oldest French-American hybrids still widely grown. François Baco bred it in France in 1902 by crossing Folle Blanche, a white grape of Cognac, with wild American Vitis riparia. The result is a vigorous, early-ripening red that copes with cold winters to about -15°F. It's a staple of the Hudson Valley, the Finger Lakes and Ontario.
What It Tastes Like
Baco Noir is dark and juicy, with blackberry, black cherry and plum, and a savory side of smoke, coffee and earth. It has high acidity and very little tannin, so it feels bright rather than grippy. Winemakers often age it in oak to add structure. Older vines and careful cropping make a real difference to the quality.
Where It Grows
You'll find Baco Noir in New York's Hudson River Region and Finger Lakes, plus Michigan, Ohio, Pennsylvania, Vermont and Ontario. It also turns up in a few unexpected places, including Oregon, where a handful of wineries make well-regarded versions.
What to Look For
- Dry, oak-aged Baco Noir is the classic, and a good barbecue wine.
- Rosé versions are tart and berry-driven.
- Port-style dessert wines show up occasionally.
Where to Find Baco Noir
Wine regions on American Winery Guide where Baco Noir is grown or poured: