Semillon Grapes, The Unsung Hero In Wine
Author: Ken Finnigan

Semillon is one of the world's leading varieties of grapes,
even though it seems to always be a second tiered grape because
its is usually blended with other varieties, rather than
marketed on it's own. It's extremely difficult to come up with
a list of defining tastes and aromas that are characteristic of
this grape, nonetheless, Semillon is still worth a second look
and hopefully this extract will shed some light on this
unappreciated fruit.

Semillon originally made itself at home in France, particularly
the Bordeaux region where holds the title of being the majority
white grape grown. Often blended with other wines, Semillon can
be found in classic Bordeaux whites, as well as the sweet wines
of Sauternes and Barsac. It is a rather hearty wine and easy to
cultivate with consistent production of between six to eight
tons per acre. It is fairly resistant to most diseases, with
the exception of the fungal infection, Botrytis cinarea, also
known as "noble rot."  This is due to Semillon grapes having
tightly packed bunches and relatively thin skin. If this rot
attacks ripe grapes, it causes them to shrivel, and these moldy
looking grapes yield small quantities of extremely concentrated
juice that is then used in making mouth-watering sweet white
wines of great complexity and longevity. Semillon is the key
component in making these wines. In fact, Semillon grapes make
up 80% of the blend in Château d'Yquem, the most expensive and
famous dessert wine in the world.

While Semillon is the majority white variety in Bordeaux,
Graves, and Sauternes, more grows in Chile than anywhere else
on Earth. Early in the development of Australia, Semillon
(often incorrectly labeled as Riesling) dominated as the major
white variety, although the vineyards are mostly Chardonnay and
Sauvignon Blanc today. The Hunter Valley in Australia, however,
is still known for producing this grape in numbers and was one
of the pioneers in the country in cultivating it. A unique
minerally, lemony style is produced, which is crisp and lean
when young and is made without the influence of oak or
malolactic fermentation. However, the wine transformations with
age, evolving into a complex, nutty, honeyed wine with great
complexity and depth. Hunter Semillon is one of the few
Australian white wine styles that ages gracefully over extended
periods.

While it can be said that wines that are dominated by Semillon
lack youthful aroma, they tend to have a fairly full body and
be low in acidity. It is because of this that Semillon makes a
wonderful "second" grape in blending of wines producing some
wonderful flavors. Semillon even works well when blended with
the well-known loner, Chardonnay, giving richness and weight
without sacrificing the aromatic delicacy.

Even though this wine may be seen as a second-class wine to
many, it is hard to understand why when it is so versatile. The
ability to create some of the highest quality dessert wines as
well as its ability to be combined and compliment wines such as
Chardonnay and Sauvignon Blanc prove that this is more than some
ordinary grape. Semillon is the unsung hero of many bottles of
wine, and now it's time for this underestimated grape to shine.


About The Author: Ken Finnigan is the CEO of
http://www.finestwineracks.com a website specializing in
quality decorative wine racks and durable wine storage systems.