Semillon: The Understated Elegance

Semillon is a white grape variety often overshadowed by its more popular counterparts but deserving of its own spotlight. Renowned for its role in the illustrious Sauternes dessert wines and its harmonious blends with Sauvignon Blanc, Semillon is a grape of grace and versatility, offering an array of styles from crisp and fragrant to rich and honeyed.

A Brief History

Semillon traces its roots back to the Bordeaux region of France, where it has been cultivated since the 18th century. It rose to fame as the principal grape in the sweet wines of Sauternes and Barsac. In the 19th and early 20th centuries, Semillon spread to other wine-producing regions, such as Australia’s Hunter Valley, which became renowned for its unique style of aged Semillon.

Characteristics

Semillon is a relatively early-ripening grape, known for its thin skin and susceptibility to botrytis, a noble rot that plays a crucial role in the production of sweet wines. It has a moderate to low acidity, which often makes it a suitable blending partner, particularly with higher-acid varieties like Sauvignon Blanc.

Flavour Profile

The flavor profile of Semillon wines can vary depending on the region and winemaking techniques. In its youth, it often exhibits flavors of apple, pear, and citrus, sometimes with a grassy note. When affected by botrytis or aged, it can develop richer, complex flavors of honey, nuts, and dried fruits. Oak aging can also contribute additional vanilla and toasty notes.

Different Styles of Wine

Semillon is exceptionally versatile in style. It’s used in the production of sweet wines like Sauternes, which are lush and honeyed due to botrytis. In Bordeaux and other regions, it’s often blended with Sauvignon Blanc to produce dry, crisp whites. In Australia’s Hunter Valley, aged Semillons take on a toasted, nutty character, while retaining freshness and complexity. There’s also a growing trend of making more textured, richer styles using oak and lees aging.

Wine Making and Maturation Options

Winemaking options for Semillon include fermentation in stainless steel tanks to preserve freshness in dry styles, while barrel fermentation and aging are common in richer styles. For sweet wines, late harvesting allows botrytis to develop, concentrating the sugars. Aging on lees can add complexity and mouthfeel to Semillon wines, and in some cases, the wines are aged for extended periods to develop tertiary flavors.

Important Regions

While Bordeaux remains the historical heartland of Semillon, other regions have gained acclaim for their expressions of this grape. Australia’s Hunter Valley is notable for its aged Semillons. Other regions producing quality Semillon wines include South Africa’s Cape Winelands, Argentina’s Mendoza, and Washington State in the USA.

Food Pairing Suggestions

Semillon’s versatility extends to food pairings. Dry Semillon blends are excellent with seafood, salads, and light pasta dishes. Richer, oaked styles complement roasted poultry, creamy sauces, and richer fish dishes. Sweet Sauternes-style wines are perfect with blue cheese, foie gras, or desserts like fruit tarts and crème brûlée.

In Semillon, discover a grape that weaves a tapestry of flavors and styles, inviting you to savor its understated elegance and diverse expressions around the world.