Best Semillon Wine
Semillon has a rich, voluptuous, waxy almost fat texture but low acidity, which is why it's often blended with zesty Sauvignon Blanc.
Semillon is a vigorous vine but a thin-skinned grape so it's susceptible to sunburn and raising. It resists most diseases, except rot, both the bad kind (Gray Rot) that destroys the grapes and the good kind (Noble Rot or botrytis) that shrivels the grapes to raisins, concentrating their flavors to create some of the world's most famous and expensive dessert wines.
For Château d'Yquem, generally a blend of 80% Semillon and 20% Sauvignon Blanc, pickers pass through the vineyards ten times or more during the harvest to select only the bunches affected by botrytis. Other exquisite sweet wines in the Bordeaux regions of Sauternes and Barsac are made from this blend as are the dry styles of Graves, such as the renowned Domaine de Chevalier.
My reviews of these Semillon white wines are updated weekly. These Semillon white wines offer great taste at a good price. You'll find a definition of Semillon wine at the bottom of this page as well as food pairings for Semillon in my wine matcher. This is just a small set of my reviews, but you can get all of them when you join my wine community.
Barossa Valley, South Australia, Australia
Alcohol: 11% Sweetness: Dry 750 ml
LCBO: 662635 Check Stock
Okanagan Valley, British Columbia BC V.Q.A., Canada
Alcohol: 11.6% Sweetness: Extra Dry 750 ml Drink: 2018‐2023
BC: 244137 Check Stock
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Other regions notable for Semillon include Chile, where more vines are planted than anywhere else on earth, and Australia, especially in the Hunter Valley.
Signature aromas include fig, lemon, pear, lime, nectarine, saffron, bell pepper, asparagus and grass.
Oak aging and malolactic fermentation add notes of lanolin, vanilla, buttered toast, cream, smoke and oak.
Dessert styles also have notes of honey, apricot, lemon curd, meringue, quince, peach and pineapple.
Food matches for dry styles of Semillon include nuts, smoked salmon, shellfish, seafood, antipasti, poultry, pasta.
Dessert styles go well with foie gras, cheeses, angel food cake, biscotti, bread & butter pudding, coffee cake, creme brulee, fruit tarts, treacle pudding and fruit cobbler.