Bacchus, in addition to being the Roman god of wine, is also white grape that was developed in Germany in the 1930s by crossing a Sylvaner/Riesling cross with Müller Thurgau. Bacchus ripens earlier than Riesling and has lower requirements for sunlight. Bacchus has become very popular in England because it can ripen consistently and produce fresh wine with a significant level of acidity due to the cooler climate. It is the second most planted white grape in England behind Chardonnay. Some Bacchus is still grown in Germany, mainly in the Rheinhessen and Franken regions. It is commonly used to make blended wines but can also be a varietal or sparkling wine. Some refer to it as the Sauvignon Blanc of England because it can have similar notes of gooseberry and fresh cut grass.
While I was in England, I went wine tasting in Kent at Woodchurch Wine Estate. While there, I tasted their 2023 Field Blend that is 50% Bacchus and 50% Chardonnay. This pale lemon wine had aromas of elderflower, white grapefruit, lemon pith, lime zest, fresh cut grass and a steely minerality. On the palate, this dry wine had ample acidity to balance its fuller body. It was refreshing and had a low to moderate level of alcohol. The herbaceous and citrus notes were apparent on the front palate with the steely character being more prominent on the back palate. This wine had a longer finish. It would pair well with oysters or sushi. It could also be served as an aperitif or with acidic cheeses like feta or herbed goat cheese.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 