Sémillon
whiteModerate climate
Thin-skinned grape highly susceptible to botrytis. Dry styles can be made unoaked (Hunter Valley) or oaked; blended with Sauvignon Blanc in Bordeaux for both dry wines and Sauternes.
Climate
Moderate
Regions
3 regions
Color
white
Typical Structure & Aromas
Where Sémillon grows
Food Pairings
Pan-seared foie gras with caramelized pear and brioche
Roasted lobster with brown butter and thyme
Aged Comté cheese with honeycomb and walnuts
Thai green curry with prawns and jasmine rice
Roast chicken with tarragon cream sauce
Crème brûlée with vanilla bean and candied citrus
Frequently Asked Questions
What does Sémillon taste like?▼
Young Sémillon offers fresh flavors of apple, lemon, grass, and waxy notes. As it ages, it develops rich honey, nutty, toast, and marmalade characteristics.
Where does Sémillon grow best?▼
Sémillon thrives in moderate climates, with notable success in Bordeaux where it's blended with Sauvignon Blanc, and Australia's Hunter Valley where it's often made as a single varietal. Its thin skin makes it particularly well-suited for areas where noble rot (botrytis) can develop for dessert wines.
What food pairs with Sémillon?▼
Dry Sémillon pairs beautifully with seafood, poultry, and creamy sauces, while its waxy texture complements rich dishes. Sweet botrytis-affected versions are perfect with foie gras, blue cheese, or fruit desserts.
How does Sémillon age?▼
Sémillon ages exceptionally well, transforming from fresh apple and lemon notes to complex honey, nuts, toast, and marmalade flavors. Premium examples can develop beautifully for decades, gaining richness and depth.
Is Sémillon similar to other similar grapes?▼
Sémillon shares some characteristics with Chardonnay in terms of body and aging potential, but has a more waxy texture and different flavor profile. It's often blended with Sauvignon Blanc in Bordeaux, where the two grapes complement each other perfectly.