Wine Appreciation: Semillon

Semillon has emerged from the shadows of being known as a white wine grape used mainly as a blend with Sauvignon Blanc.

That's how it was originally seen in its place of origin, Bordeaux. But in a remarkable turnaround, especially in the United States and Australia, it has become a variety of its own - and one growing increasingly in popularity, too.

It's softness and medium-body is gathering lots of fans, and, although not yet a heavyweight contender to Chardonnay, it is doing very nicely, thankyou.

One of it problems was its labelling. NSW vignerons called it Hunter Riesling for a while. Basedow's White Burgundy has now become Oscar's Blend Semillon. The Hunter Valley Semillons are now acknowledged around the world for their quality, complex taste and lovely yellow hue. Be brave. Don't follow the Chardonnay set - try Semillon.

Features of Semillon are:

The taste/aroma is musky, herbaceous, sometimes lemon, with a nice crispness to it.
Cellaring is good for it. Semillon ages beautifully. But, really, there is no time like the present!
Semillon goes delightfully with fish and light meats.
Regions: Margaret River, Barossa Valley, Hunter Valley.
Labels to look for include Tyrell's, Hermitage Road, Grant Burge Barossa, Meerea Park, Two Rivers.

For a full list of Semillon wines tasted by our Wine Connoisseur uncork it here