The Bacchus is a white wine grape created by crossing a (Silvaner x Riesling) with Müller-Thurgau. Bacchus is an easy grape and can grow where Riesling, for example, does not ripen reliably. Bacchus ripens relatively early in the growing season, about the same time as Müller-Thurgau. Bacchus has a high productivity similar to that variety. In Germany, it was generally known for having high sugar potential and low acidity levels. It has rarely been considered good enough for premier vineyard sites for white wine in that country, where Riesling continues to reign. Bacchus can give varietal wines of reasonable quality, somewhat in a Sauvignon blanc-like style. In the Netherlands, the cooler climate can lift the acidity of Bacchus.
Bacchus wines can have powerful flavours and character, which have even been described as “exuberant”, but only if it is allowed to ripen fully. It is low in acidity, which does not always make it very well suited for varietal wines under typical German growing conditions. Among the new breeds, it is considered to give less elegant wines than Kerner. Therefore, Bacchus is often used for blending into Müller-Thurgau, to give the latter more flavour.
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