Bacchus is a white grape variety, known for making crisp and aromatic wines. It is a crossing of Silvaner x Riesling with Müller-Thurgau, and is now primarily grown in Germany and England.

Bacchus has a light green or yellow-green colour with a hint of yellow, and a distinctively crisp and fruity aroma. Its taste profile is characterised by a light body, fine acidity, and a pleasant balance of citrus, green apple and herbaceous flavours.

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.

Bacchus was created in Germany in the 1930s, by crossing Silvaner and Riesling.

It was named after the Roman God of Wine, Bacchus.