Bacchus

Bacchus is a dry, aromatic white grape particularly popular in England, known for elderflower, gooseberry and citrus flavours alongside green apple and fresh herbs. Crisp, fragrant and very refreshing, it’s brilliant with goat’s cheese, seafood, grilled fish, salads, asparagus and herb-packed chicken dishes.

Taste:

Fresh, fragrant and one of England's answers to Sauvignon Blanc.

Bacchus is typically dry and light to medium-bodied, with bright acidity and flavours of gooseberry, green apple, lemon and grapefruit. You may also find elderflower, hedgerow, fresh herbs and sometimes more tropical fruit in riper examples.

Its intensely aromatic character can feel reminiscent of Sauvignon Blanc, particularly when those gooseberry and herbal flavours come through strongly.

Cool English growing conditions help keep the wine fresh and zesty, while good ripeness brings enough fruit to balance all that acidity.

Turns out England can do more with grapes than put bubbles in them.

Food Pairings:

Bacchus is brilliant with seafood, fresh herbs and green vegetables.

Try it with prawns, oysters, mussels, crab, grilled fish, sea bass or cod. Sushi, sashimi and seafood salads work beautifully too.

Goat’s cheese is another great match, whether in a salad, baked into a tart or served simply on a cheese board.

Its fresh herbal character makes Bacchus particularly good with asparagus, green beans, grilled courgette, fresh salads and dishes featuring basil, parsley, dill or coriander.

For meat, try grilled chicken, lemon chicken, herb-roasted chicken or chicken salad.

It also works well with lighter Asian dishes, including sushi and Vietnamese-style food featuring lime and fresh herbs.

Similar Wines:

If you enjoy Bacchus, Sauvignon Blanc is the obvious next move for more gooseberry, citrus and fresh herbal flavours.

Sancerre takes Sauvignon Blanc in a more mineral, restrained direction, while Grüner Veltliner brings citrus, herbs and distinctive white pepper.

Scheurebe is also worth exploring for another aromatic white with grapefruit, blackcurrant and plenty of personality.

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More About Bacchus:

Bacchus was created in Germany in the 1930s by crossing Silvaner × Riesling with Müller-Thurgau.

While it’s still grown in Germany, the grape has developed a particularly strong identity in England, where the cool climate suits its aromatic character and fresh acidity.

Bacchus has become one of England's most recognisable still white varieties at a time when the country's international wine reputation has largely been built around sparkling wine.

And yes, it really is named after Bacchus, the Roman god of wine.

Imagine creating a new grape and immediately giving it the most confident name possible.

Manifesting works.