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Topic: Baco noir

	Ontario Wine Society Newsletter: March 2005
		In my view, Pinot Noir will likely be the most important red wine grape for our industry in the future, so Karl deserves a lot of credit for his role as a pioneer.
		Looking around the peninsula today, it's hard to imagine a time when the received wisdom was that vitis vinifera could not be grown here, but I well remember those days.
		While this looks complex, with some practice a Chardonnay might be assessed as: N, S, tropical fruit and vanilla, WM, MW, J, N, A, N, F, E, R and a Pinot Noir could be described as N,P,bitter cherry and gamey,R+,MW,SU+,BL,A,NT,I,L,S. Decoding is left as a exercise.
	www.ontariowinesociety.com /news/mar05.htm (3969 words)

	Union Square Journal: The Wine's the Thing
		So back at the Bully Hill estate, Walter Taylor was producing his Seyval Blancs, Baco Noirs, and a dizzying array of proprietary red, white, and rosés.
		Among the hybrid whites, there's Seyval Blanc, which is so good everyone seems to make one, Cayuga, the local picnic wine, and a variety called Vignoles, sometimes known as Ravat (after the original clone, Ravat 51), that makes a good desert wine.
		The hybrid reds are represented by Baco Noir, Maréchal Foch, (named after the World War I Supreme Allied Commander and pronounced Fosh), Chelois Noir, Chambourcin, and there's often a proprietary red blend.
	www.unionsquarejournal.com /kornfeld_archive053001.htm (2475 words)

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