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Arguably one of the most underrated
varieties of grape, Semillon, Bordeaux's most widely planted white
grape, makes delicious dry and sweet wines. With an almost honeyed
texture, Semillon is often partnered by Sauvignon Blanc to lift the
acidity, although Australian winemakers also blend Semillon with
Chardonnay and sometimes Trebbiano.
Some of Australia's greatest wines tem
from the grapes grown in the Hunter Valley, where many of the world's
longest-lived Semillons are made. When combined with oak, a toasty and
creamy dimension is added. An oak-aged Semillon reveals an amazing
breadth of flavor and texture, with notes of burnt toast and mineral on
the nose.
Sweet Semillons with a wonderful honeyed
character are produced in Sauternes, where botrytis (known as the 'noble
rot') alters the complexion of the grapes by concentrating the sugar and
thus intensifying levels of sweetness. Opulent in style, flavors of
apricot, peach, butterscotch, and honey are achieved, and these are
balanced with underpinning acidity. Australia's golden late-harvested
wines also contribute to this style.
Dry Semillons are made in Australia,
Chile, Bordeaux, New Zealand, South Africa, and California; while sweet
Semillons originate in Australia, Sauternes and Barsac in France, and in
California.
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