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+--- Thread: Warwick Black Dirt Red (/thread-14679.html)
- ShortWiner - 10-29-2002
Greetings! I'm new to the board, but I've been lurking for a while. You all seem to have a good thing going here--accessible, friendly, knowledgable people talking about wine. What could be better?
So I'll start my posting with the wine I had last night: Warwick Black Dirt Red. It's Baco Noir from NY State. I'd never heard of this grape before. It was what I'd call a fun wine. Uncomplicated fruit--an intense burst of raspberry, good acidity, low alcohol. Somewhat one dimensional, but a very good dimension, for $9.99. A great food partner.
Anyone know anything else about Baco? Does it come in other styles?
[This message has been edited by ShortWiner (edited 10-29-2002).]
- wondersofwine - 10-29-2002
I only know that it's a hybrid grape frequently touted by "Paul B" on another wine forum. If you do check out his postings on wineloverspage.com, don't desert this wine forum. We welcome you to come back any time.
- winoweenie - 10-29-2002
Surely our resident Eastern 'spert Foodie can shed some light on this high-bread!!!WW
- Thomas - 10-31-2002
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).]