Semillon

Semillon, which is said to have originated in Bordeaux, France, and more specifically in the village of Sauternes, the famous mecca of noble rot wine, is a variety with great potential for use in not only high-end sweet wines but also dry white wines.

Semillon was once the most widely planted white wine variety in Bordeaux, and the cultivated area, which was over 30,000 hectares at the beginning of the 20th century, has fallen to less than half since 2000 due to the rise of Sauvignon Blanc. Meanwhile, its appeal has spread overseas, and it is cultivated all over the world, including Chile, Australia, Slovenia, the United States, Argentina, Brazil, and South Africa. In France, it is used in AOCs in Bordeaux and Provence outside the southwest region.

Its most distinctive feature is that it is prone to gray mold, but when the weather conditions are just right, it concentrates the sugar content of the grapes in the form of noble rot, producing an indescribable aroma and flavor. The thickness of the grape skin also helps the noble rot fungus to act slowly, creating optimal conditions without bursting the berries. The weather conditions needed for this are fog in the early morning, providing plenty of moisture, and full sunlight during the day. This allows the fungus to multiply well, while the moisture in the grapes is removed, allowing the sugar content to concentrate. The land with these perfect conditions is Sauternes, which produces the king of noble rot wines.

It is a highly productive variety, neither vigorous nor weak, but the yield varies greatly depending on the terroir. It is best suited to gravelly soils, but also clay-gravel and limestone soils. The berries are round, medium to large, and grow in large clusters.

Semillon produces wines with a firm structure reminiscent of Chardonnay, but its flavor is closer to Pinot Gris and Sauvignon Blanc. In both dry white wines and noble rot wines, it is often blended with Sauvignon Blanc or Muscadelle, but in the case of noble rot wines, Semillon dominates and these varieties are blended in very small proportions.

The characteristics of Semillon-based noble rot wines are that when young, they have aromas of citrus fruits, acacia, honey, apricots, etc., and are sweet but supported by a beautiful acidity, making them well-balanced and refreshing to drink. As they age, they become more complex, with stewed fruits, a rich taste that fills the mouth, and a long aftertaste.

The standard pairing of this rare wine, made possible by the characteristics of the Semillon variety and the unique climate conditions, is foie gras and blue cheese. It is best served with delicacies such as veal thymus and lobster. On the other hand, it can also be served slightly chilled as an aperitif with nuts, as its sweetness and acidity will bring you into a pleasant meal. It also goes well with fruit tarts.