Baco Noir

RedHybrid and native

Ontario and New York

Very dark, smoky and high in acid, with a distinctive tarry quality. Ages better than most hybrids.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

20-24 Brix

20 - 24

Titratable acidity

9-12 g/L

9 - 12

3-3.4

3.0 - 3.4

Juice yield

0.65 L/kg

free run plus a gentle press

Sugar per kilogram

156 g

at 22.0 Brix, the midpoint

Fruit for 23 litres

35 kg

before racking losses

Potential alcohol

12.1-13.2%

from 1.092 fermented dry. A range, because conversion varies by strain

What it punishes

The acidity again. Full malolactic is standard and cold stabilisation still throws a lot of tartrate.

Made into

Dry red

Sulphite at this pH

At pH 3.20, protecting a red wine to 0.5 mg/L molecular SO2 takes 13 mg/L of free SO2. Work it out for your own reading.

More hybrid and native

15-18 Brix

Concord

Eastern North America

15-18 Brix

Niagara

Eastern North America

16-19 Brix

Catawba

Ohio and the Finger Lakes

22-26 Brix

Norton

Missouri and Virginia

24-27 Brix

Marquette

Minnesota and the cold north

24-28 Brix

Frontenac

Minnesota

20-26 Brix

Vidal Blanc

Canada and the eastern US

18-21 Brix

Seyval Blanc

England and the eastern US