Bacchus is one of the few new breeds from Germany that has ensured a good survival, even though populations have been declining for 20 years. The name is of course a reference to the Greek god of wine. The variety was created in the Palatinate in 1933 from a cross between Riesling X Silvaner and Müller-Thurgau. Although it sprouts early, it is well suited to cool climates such as Germany or England. Bacchus ripens relatively early, but also accumulates a considerable amount of sugar. For a fresh, dry wine, the right harvest time must be observed. If the wine is aged dry, which is the rule today, its lively, fresh character and its gripping fruit, which is very reminiscent of that of Sauvignon Blanc, are very trendy. A good 2,000 hectares are still producing crops in Germany, mainly in Rheinhessen and Franconia.
This grape variety is also known by the name of:
Frühe Scheurebe
