Baco Noir. While not a particularly interesting grape variety when fermented as a dry table wine, Baco Noir's apotheosis as a sturdy work horse with a notable charming rusticity, is best expressed when distilled, particularly as Armagnac.
Baco Noir hails from 1894 when François Baco, a French grape breeder, crossed Folle Blanche with an anonymous member of the New World's Vitis Riparia rootstock. This endeavour served to produce sound wine and in dong so, to obviate the scourge of phylloxera. This had obvious economic repercussions in a Europe that had been decimated by the vineyard aphid.
Baco, as well as other hybrids like it, initially appeared to offer a bright future in high yields and a robust physiognomy. However, quality soon proved wanting and they were largely forbidden throughout France's classic regions, including Burgundy and the Loire where Baco had been planted vigorously.
An exception was made in France's southwestern region of Armagnac. Here, a strong culture of distillation found an affinity with Baco's neutral, lightly hued and light to mid-weighted acidic base wines. In the United States and Canada, Baco is used for dry red table wines