Australian Baco Noir wine regional and flavour profile
Baco Noir tastes and aromas
Shows rich fruit tones, typified by blueberry and plum, and can display caramel overtones
Baco Noir mouthfeel
Light to medium body, good acidity, similar mouthfeel to Pinot Noir
Drink Baco Noir now or later
Well made, complex Baco Noir can age for 5-8 years, softening the high acidity that young wines can display.
Facts about Baco Noir
- This variety is a French Hybrid, in other words a cross between European grape variety Vitis Riparia and the American species Folle Blanche. The variety is named after its developer, Francois Baco. The variety was developed in response to the destruction of vineyards throughout the world wrought by the Phylloxera pest in the late 1800’s.
- Baco Noir grape produces rich, highly pigmented red wines with pronounced acidity, and are capable of moderate to long-term aging and, in many cases, require some time in the cellar, in order to soften the wine’s aggressive acidity. Aromas of the wine are pleasantly rustic and smoky.
Australian regions that produce Baco Noir
Baco Noir grapes grow well in cooler climates, and small plantings can be found in Northern Tasmania. It is also grown in New York State and Canada.
Baco Noir wine and food pairings
Baco Noir does barbecued meats very well, and due to the low tannin in the wine, dishes such as char grilled and barbequed meats pair very well. Also, because of its high acidity, Baco Noir compliments tomato sauce based dishes well too. Any sort of rich meaty tomato based sauce spread upon grilled meats, or part of a hearty pasta dish.