Following the last column regarding cold stabilizing and the late arrival of winter, it would be appropriate to discuss Baco, as it always requires cold stabilizing because of its high acidity . Baco is a French hybrid (Folle Blanche (V.) X riparia, 1902. It is complex, very crisp with dark color and a fair tannin content. It can be a very serious wine. The fruit is almost always high in acid and may produce wines of good quality that have excellent dark color. Fellow winemakers who favor Baco are not scared away by its sometimes (excessively) high acid, but they all comment that you MUST cold stabilize. It responds well to cold treatment, dropping a large amount of potassium tartrates. This year we recommended a pre-fermentation treatment with calcium carbonate for acid reduction, or a post fermentation acid reduction with potassium bicarbonate in combination with cold stabilizing. Sometimes the acid is so high that it is necessary to ameliorate with water in addition to the de-acidification accomplished with either calcium carbonate and/or potassium bicarbonate and cold stabilization. Water is always a safe option to reduce the acid during fermentation, especially if fermented on the skins. If water is used one must remember to add sufficient sugar to adjust the water component to 22 degrees Brix. Water used for acid reduction in a juice may reduce color, but there is less color reduction with skin fermentation and the use of water. Water shouldn't be used at rates any greater than 15 to 20 percent of the volume. We strongly recommend that Baco be allowed to age. Bottle it and put it in a corner to mature for 2-5 years. Wines produced have been variously described as "Rhone-style" or "Beaujolais-style". Wines of Baco Noir can be very good when made with good cellar technique from well ripened fruit. Similarly, it can be harsh and very acidic when either of these qualifications are not met. It is an especially good blending component with other reds having insufficient acidity and it has married well in red wine blends. If your Baco is going to be aged, the addition of oak with oak chips or oak dust helps increase the complexity. It is not a good candidate for noveau style wines. Try Baco with foods that are hot and spicy, sweet and fruity, bitter and salty, steak, game, fowl, pasta, seafood, curries and aged cheeses. The list can include all your favorites.

In the vineyard Baco Noir (Baco-1) is an extremely vigorous growing variety that is best grown on heavier, well-drained soils. However, it is susceptible to Tomato Ring Spot virus and for this reason the vines must be grafted on to a nematode resistant rootstock . In spite of its vigor we struggle to get young baco to the top wire as the deer think it is a culinary delight. Suckers (young shoots tied up to grow to the top for replacement trunks) are eaten back to the ground year after year. Tom is planting replacements vines grafted on 3309. Baco has excessive vigor, throwing tons of suckers at the base of the vine with a sprawling top growth. We not-so-fondly call it a jungle. Vines should be properly spaced to help accommodate the large vine size. It requires bottom as well as top suckering. Early budbreak increases the probability of spring frost damage. Spring frost may kill the precocious Baco buds, while most other varieties are dormant. This variety is very susceptible to black rot. If not picked when ripe and ready, it will break down with occasional fruit cracking on the vine. It is susceptible to botrytis bunch rot and various sour rots. The bunches produced are medium long with small berries in tight clusters. It ripens in early-midseason and produces wines that have been variously described as "Rhone-style" or "Beaujolais-style". Wines of Baco Noir can be very good when well ripened fruit is coupled with good cellar technique. Similarly, it can be harsh and very acidic when either of these qualifications is not met. It is likely that we will see a reduction in the acreage of Baco Noir as we have many better cultivars that have fewer problems.