After a two-year hiatus, our Bacchus ‘Stop Ferment’ is back in stock and tasting great!
Bacchus is of German origin, a crossing of Riesling x Silvaner and Müller Thurgau and was first introduced to the UK in the 1970’s. Over the years, its popularity and plantings have grown, and it is now the fourth most planted grape variety in the UK, with a total of 264ha under vine.
Many UK Bacchus’ are produced in a dry style where its aromatic floral character shines. However, we produce our Bacchus ‘Stop Ferment’ in off-dry style, leaving some of the residual grape sugar in the wine leftover from the ferment. As the name implies, we stop the fermentation using temperature control, dropping it from 14°c down to 1°c. This kills off the yeast before it has had a chance to convert all of the sugar into alcohol, leaving a touch of grape sugar behind. Unlike many of our other wines, the Bacchus does need to be filtered, to ensure that no yeast is left over in the wine, otherwise it will track down the residual grape sugar and re-ferment, which would lead to a lot of exploding bottles!
This process can also intensify the aromatic profile of the wine, leaving pronounced aromas of passion-fruit, lime and elderflower. The palate, although sweeter, is perfectly balanced out with Bacchus’ trademark acidity, which cuts through the tropical fruit flavours and leads into a long fruit-laden finish that dances between sweet and sour.
It is also incredibly food friendly and it pairs well with spicy asian cuisine, seafood (particularly crab) and soft blue cheese. You could even pair this wine with a more sour dessert, such as a Key Lime Pie.
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Sandridge Barton Wines Ltd is a company registered in England & Wales No 11938282. Registered office: Sandridge Barton, Waddeton Road, Stoke Gabriel, Devon, United Kingdom, TQ9 6RL. Sharpham cheeses are hand-produced by Sharpham Partnership Limited
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