Canada turns 150 years old this year, and we decided to write a blog that features a true Canadian treat to the wine industry.
Baco Noir is a wine that is pretty much exclusive to the soils of North America. It is not a popular wine, as it is a bit of a conundrum. If you look at it, it’s extremely aromatic, and dark, thus you’d expect something that’s rich and complex. Instead, it’s a fruity mid-bodied wine that’s highly acidic and low in tannin. It also has a bit of smoke to it, and some find it a bit sour, but it really depends on the style. Due to its uniqueness, people often compare it with a rustic Italian wine. Heck, as a wine sommolier, I often did blind pairings with meals, and many a wine enthusiast was convinced the Baco Noir was a Bordeaux!
Baco Noir does barbecued meats very well. However, you don’t want to pair it with expensive cuts of meat, like steak or anything you’d cook rare or medium. Instead you want foods that are cooked all the way through, and almost charred, like burgers, or ribs. Due to the low tannin in the wine, the less fat that is cooked out of the meat, the more this fruity wine is going to complement it. The fruitiness of the wine would also go well with grilled lamb kebabs.
Baco Noir Tasting Notes
Henry of Pelham Baco Noir Tasting Notes
Tasting notes will vary from year to year, but typically you’ll find this red wine has a full-bodied black cherry flavour and a long smokey finish. The winery suggests pairing this delightful red with aged cheddar, beef with horseradish, and perhaps most interesting, strawberries with black pepper.
Sandbanks Baco Noir Tasting Notes
This full bodied wine has intense plum & wild cherry flavours with notes of toasted oak.Discover more Baco Noir and Food Pairings