Bacchus

Bacchus is primarily grown in Germany, notably in Rheinhessen and Franken. It is also grown in England, where it is regarded as the "English Sauvignon Blanc" Bacchus is a relatively low-yielding grape, and so tends to be grown in cooler climates and on soils with good drainage. For winemaking, it is best suited to stainless steel fermentation, as this helps to preserve the crisp, aromatic characters of the variety. In Germany, Bacchus is most commonly used to make dry wines with a light body and crisp acidity. These wines can be characterised by their intense aromatics and a hint of spice. In England, the style is slightly different, and the wines tend to be slightly richer in texture, with a greater depth of fruit flavour. Bacchus wines are best enjoyed with light dishes such as seafood, salads, and mild cheeses. The crisp acidity and tropical fruit flavours of the wine pair particularly well with seafood and salads.