Type of Wine: Medium-bodied white with moderate acidity and low tannins

Origin: Semillon is widely grown in the Bordeaux region of France and elsewhere. It is most often blended with other varieties (especially Sauvignon Blanc and Muscadelle in France and Moscato in Southern Italy) to take advantage of the strengths of each variety. Semillon is one of the three approved varieties (Semillon, Sauvignon Blanc and Muscadelle) for making white wines in the Bordeaux region of France. Semillon is the base for the great sweet wines of Sauternes and Barsac where it is affected by Botrytis cinerea, also known as “noble rot.” Whether in the sweet wines or in dryer styles, Semillon has the ability to age for a very long time.

Color: Semillon produces wines that are either light colored straw or deeply hued golden depending upon the amount of barrel extraction and blending used.

Description: Semillon has a distinct fig-like character in both aroma and palate. It is often blended with Sauvignon Blanc/Moscato to cut some of the strong "gooseberry" flavor and create a better balance.

Aging: Given the absolutely beautiful fragrance on Viognier, the use of new oak barrels or the encouragement of malolactic fermentation must be carefully controlled. However with proper care and aging, Semillon wines are capable of aging for long periods of time.

Best Location: As with most varieties, hot sunny days and cool nights are the best. Viognier is a difficult grape to grow and at times seems like it is susceptible to everything and making matters worse, crop set is often not a sure thing.

Planting: The grapes were planted with a northern exposure. This aspect provides the benefit of a cool-down period from the summer heat. These cooler temperatures allow for the “grapes to rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration.

Food Pairings: Semillon is best when served with grilled or poached fish or chicken in cream sauce. When made in the classic desert style, it is best served with an aged blue cheese like Gorgonzola.

See our general thoughts on food and wine pairings  

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