I know Sémillon in three different ways: as a wonderful combo with Sauvignon Blanc in White Bordeaux wines; as a part of the fabulous dessert wine Sauternes that relies on noble rot; and as a standalone wine. But truth be told I don’t know a lot about this grape. So, I thought I would do a little research and share my notes with you.
Overview of Sémillon
This grape accounts for almost 50% of the white grapes planted in Bordeaux.
According to Wine Folly, “Sémillon wine is loved for its full body, like Chardonnay, but with flavors closer to Pinot Gris or Sauvignon Blanc. It’s an important blending component in White Bordeaux and is also planted throughout Australia. In the US, Sémillon wines are usually a great price for their quality. Despite how cheap it is, Sémillon has the pedigree to be alongside the most popular white wines in the world.”
Sémillon in Australia is similar to Malbec in Argentina. These French grapes from Bordeaux found wonderful new homes abroad.
What Is the Grape Known For?
Sémillon is a plump thick-skinned white grape that is relatively easy to cultivate. On the nose, you can expect aromas of beeswax and flowers, along with citrus fruits and subtle mineralities.
The tastes of a young vs. an old Sémillon are quite distinct. In young wines, you get a lot of fresh apple and citrus. As the wine ages, you’re likely to taste richer flavors of honey, figs, and toasted nuts. An older bottle might taste a little like a Chardonnay.
Because of its waxy texture, Food and Wine says that the wine can be enjoyed “at a slightly less-cold temperature than lighter-textured white wines such as Sauvignon Blanc and Pinot Grigio, and even when blended with Sauvignon Blanc, the subtle sense of richness it adds makes the wine shine even more brightly after it’s been in the glass for a few minutes.”
The wine does well both with and without oak.
I would love to hear about your experiences with Sémillon. Cheers!
