Bacchus, a modern white grape born from a cross of Silvaner, Riesling, and Müller-Thurgau, produces aromatic and expressive wines with a bouquet of elderflower, grapefruit, and gooseberry, making it a rising star in the world of aromatic white wines
Varietal origin: Bacchus is a grape varietal that was developed in Germany in the 20th century, through a crossbreeding of three different grape varietals - Silvaner, Riesling, and Müller-Thurgau. It was first released in 1972 and has since gained popularity in various wine regions around the world, including Germany, United Kingdom, and New Zealand.
Typical taste profiles: Bacchus wines are known for their aromatic and expressive character, often exhibiting notes of elderflower, grapefruit, and gooseberry. They are typically medium-bodied with moderate acidity, and can also display herbaceous and floral nuances. Bacchus wines are often described as aromatic, refreshing, and lively, with a pronounced bouquet that makes them stand out.
Regional styles: Bacchus is used to produce still white wines in various regions around the world, with notable examples from Germany, England, and New Zealand. In Germany, Bacchus is often produced as a single varietal wine, expressing its aromatic and floral character. In England, Bacchus is also commonly used in the production of still white wines, where it is often blended with other grape varietals to create unique and expressive English wines. In New Zealand, Bacchus is still relatively rare, but some producers are experimenting with it in the production of aromatic and vibrant white wines.