Bacchus (grape)

Bacchus (grape)

The Bacchus is a white wine grape variety that is grown predominantly in Germany and England. It was created by viticulturist Peter Morio in 1933 by crossing a Silvaner x Riesling hybrid with the grape variety Müller-Thurgau. The grape is named after Bacchus, the Roman god of wine and intoxication.

History

The Bacchus grape was first bred in the Pfalz region of Germany by Peter Morio. It was officially recognized and permitted for commercial cultivation in the late 1970s. The grape quickly gained popularity in Germany due to its ability to produce high yields and its adaptability to various soil types.

Viticulture

Bacchus is an early ripening variety that is highly susceptible to botrytis and other fungal diseases. It prefers cooler climates and well-drained soils. The grape is known for its high sugar content, which can result in wines with high alcohol levels if not properly managed.

Wine regions

While Bacchus is most commonly grown in Germany, it has also found success in the cooler climates of England. In fact, the grape is now the third most planted variety in English vineyards. Other regions where Bacchus is grown include Switzerland, Canada, and the United States.

Wine styles

Wines made from Bacchus are typically aromatic, with notes of peach, apple, and elderflower. They are often compared to wines made from the Sauvignon blanc grape due to their high acidity and pronounced fruit flavors. Bacchus wines are typically consumed young and are rarely aged in oak.

Food pairing

Bacchus wines pair well with a variety of foods due to their high acidity and fruit-forward flavors. They are particularly well-suited to pairing with seafood, poultry, and dishes with creamy sauces.

See also

• List of grape varieties
• German wine
• English wine