It ripens early, about the same time as Müller-Thurgau, and has a high productivity similar to that variety.

[3] Bacchus wines can have powerful flavours and character, which have even been described as "exuberant", but only if it is allowed to ripen fully.

[3] It is low in acidity, which does not always make it very well suited for varietal wines under typical German growing conditions.

[4] The colder climate in England means that grapes retain a higher acidity and yields are lower, giving varietal wines of (potentially) high quality, somewhat in a Sauvignon blanc-like style:[3] English Bacchus wines often fall somewhere between the typical French and New Zealand styles of Sauvignon Blanc, although there are examples at either end of the spectrum.

[5] German plantations peaked in the 1990 at around 3,500 hectares (8,600 acres) of which more than half were in Rheinhessen, where it was popular to use in QbA blends.