Semillon

Description:

Young semillons exhibit aromas of lime and other citrus often accompanied by grassy or asparagus-scented notes (or touch of pineapple in warm-climate regions. As it ages, semillon goes on to develop buttered toast flavours and often a hit of honey. Oaked versions are richer, fatter and more toasty. Rich marmalade notes appear in botrytised semillon.

Often a blend rather than on it's own. Classically paired with sauvignon blanc for light version or chardonnay for weightier versions.

Food to enjoy with:

At its simplest - works well with steamed black mussles served with lemon and parsley; Oaked semillon goes great with honey-glazed pork belly. Late-harvest or bortyrtised semillons great with blue cheese, pineapple tarte tatin or bread and butter pudding.