Variety

White

Bacchus

An aromatic crossing (1933) – elderflower, blackcurrant, gooseberry, in good hands like a lush Sauvignon Blanc. A Franken and Rheinhessen speciality.

Portrait

Bacchus was bred in 1933 by Peter Morio and Bernhard Husfeld at the grape-breeding institute Geilweilerhof in Pfalz, as a cross of (Silvaner × Riesling) and Müller-Thurgau. It bears the name of the Roman god of wine. From the 1970s it spread in Rheinhessen, on the Mosel and in Pfalz, and later also became important in England.

The vine buds early, ripens early and gives high yields; it is undemanding but susceptible to botrytis. The wines are aromatic, with elderflower, muscat, gooseberry and citrus, with mild acidity. They are mostly made dry to off-dry and drunk young.

Bacchus goes with asparagus, salads, fish and light cooking and suits use as an aperitif wine.

Taste profile

Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.

ElderflowerGooseberryBlackcurrantMangoNutmeg
AcidityAromaDepthBodyTanninSweet

Typical aromas — Bacchus

These 5 aromas typically define Bacchus. Actual taste experience varies by region and style.

Elderflower

Gooseberry

Blackcurrant

Mango

Nutmeg

Bacchus aroma families

These aroma categories are characteristic of Bacchus. Other varieties have different focuses.

Fruit

Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.

Floral

Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.

Herbs & Plants

Herbal aromas can be finely aromatic (sage) or grassy – a stylistic feature in some varieties, ripeness indicator in others.

Key regions

Bacchus is grown in the following regions of our atlas. Click to see wineries.

Wineries with Bacchus

135 curated profiles in our atlas grow Bacchus.

135 wineries