Warwick Black Dirt Red

[Thomas]

Baco Noir is indeed a French-American hybrid. Generally, it is used for blending, but there still exists some as varietal. The Finger Lakes still has a few, the Midwest too.

I find Baco generally too acidic for a red. That is the one-dimensionality of it that bothers me.



[This message has been edited by foodie (edited 10-31-2002).]