Semillon & blends

Overview

Semillon and Sauvignon Blanc are both relatively productive and vigorous (especially Sauvignon) grape varieties, although, when used in the sweet white production in Sauternes/Barsac, which is made from grapes affected by noble rot, yields tend to be tiny. Semillon usually takes the lead in the blend, due to its thin skins and propensity to be affected by noble rot. Sweet wines made from Semillon and Sauvignon Blanc blended together are in fact some of the most famous in the world, deriving from the villages of Sauternes and Barsac in Graves, Bordeaux, but also some of the most costly and longest-lived.

Typical blends and winemaking

The standard blend in Sauternes is 80% Semillon with 20% Sauvignon Blanc, sometimes with a soupçon of local Muscadelle for floral aromatics. Semillon tends to produce richly textured white wine with relatively low acidity, which is in the classic Sauternes blend then complemented by Sauvignon Blanc lively freshness. In fact, only Chateau Climens in Barsac make an unblended wine from 100% Semillon.

These, arguably, the noblest sweet wines in the world, are made by several walks through the vineyard to harvest only the fruit which is perfectly affected by noble rot. In the cellar, new oak ageing is relatively common.

• Semillon – Sauvignon Blanc

Typical aromas and flavours

Orange marmalade, apricot, honey, tropical fruit, saffron spice, caramel, butterscotch.

Food matching

The exquisite wines from Sauternes and Barsac needn’t be limited to pudding after dinner but suit other parts of the meal, or simply a beautiful glass to relax with on a summer’s afternoon, or by the fire in winter. Sauternes pairs well with a variety of fruit desserts, such as peach, pineapple, and nectarine, while also working well with crème brulee and rich pastry dishes. It is a delicious pairing for pan-fried or terrine of foie gras, whether served on its own or as part of for example a Tournedos Rossini main course, while also working wonders alongside blue cheese such as Roquefort or Stilton.

Honey-glazed lobster with roasted quince or meaty white fish with baked nectarines, aromatic herbs, and an olive oil/honey dressings are also delicious pairings, as is Wagyu, Peking duck, honey glazed pork, and cooked sweet vegetables such as sweet potato, pumpkin, and carrots. Young vintages are a delicious aperitif, and any vintage works well as a post dinner drink served alongside for example candied rose petals.