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So, what is a Semillon? Where does it come from?
Some people believe that the origins of Semillon are unclear – however, this couldn’t be further from the truth.
Semillon wines come from western France. They are native to the French Bordeaux region, and even resemble the name of a French town, “Saint-Emilion.”
Even though, its smell is quite similar to that of a Sauvignon Blanc – make no exception – there’s a big difference in taste. The ability for a Semillon wine to be dry, crisp, or fruity is what really defines it.
Did you know that the true magic of Semillon takes place due to rot? This rot is otherwise known as ‘botrytis,’ a condition whereby some of the grapes are attacked by rot, the grapes shrivel and become heavily concentrated with sweet fruity tastes.
The Hunter Valley region of Australia produces some of the finest Semillons and Chardonnays. Our Semillon wine guide will take you from beginner to guru in no time.
Semillon varies depending on the age of the wine, the ripeness of the grape, when it was picked, the region, and climate.
Here’s one thing that most people don’t know. Australia, unlike other countries, has 4 distinct Semillon variations:
Typically, Semillons that are less ripe are zestier and often come with a hint of lemon, lime, herbs, pears, or green apples as Winefolly points out.
Whilst, on the other hand, riper Semillons are much fruitier in flavour, and can often taste a bit like mangoes, peaches, or papaya.
Hunter Valley Semillons are world famous. Did you know that it’s most renowned for its ability to age?
Or, that the Hunter Valley has defied all winemaking odds?
Technically, warm climates like the Hunter Valley shouldn’t be able to yield high-quality Semillons, and, the Hunter Valley is an exception.
Hunter Valley Semillons can be picked early, making them crisp, citrusy, flavoursome, and almost water white.
Whilst other Semillons may be left for the Botrytis-rotting sweetness to take place and as the wine ages – and, it develops complex honey, nutty and oaky flavours.
It’s through these transformations that make Hunter Valley Semillons one of the world’s truly greatest collectable wonders.
When it comes to matching Semillons with food, often many things need to be taken into consideration, such as age, ripeness, and region.
For instance, take a young Semillon that’s light and moderate in body. It pairs exceptionally well with spicy Asian and Indian foods or citrus-based salads.
Semillons are also a perfect match with foods like fish, oysters, clams, and pepper squid. And, in fact, all white meats like chicken, pork, turkey etc.
For older-aged Semillons, look to pair these with foods that are richer in flavours – such as smoked trout and milky cheese platters.
Semillons are produced all around the world by expert winemakers in the following areas and regions:
The Wine Bandits are proud to offer some of the best cellar door Semillons from the Hunter Valley including Tempus Two Pewter Botrytis Semillon 2015 and much more.
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