Honey,   Lemon,   Pear,   Pineapple,   Saffron,   Spinache,   Warm_Bread,

White variety of grape which can make wine either completely dry or lusciously sweet. Like Riesling, it is remarkable good when young, but also has many admirers when it is cellared. Hunter Valley is an excellent place for crisp, dry Semillon. Semillon is also known as “Chablis”, “White Burgundy” and “Hunter Riesling”. Young Semillon is dry, fruity and deliciously refreshing. With age, this wine turns a deep golden colour with a toasty, honeyed and straw like taste. Barossa style (South Australia) is fuller and richer than wine from the Hunter Valley (NSW). It is recommended to try the Western Australian blended Semillon with Sauvignon Blanc or Chenin Blanc. Sweet Semillon is best taken after cellaring. Dry Semillon goes well with Oysters, Crabs, Mussels and other sea food dishes. Full bodied Semillon suits Roast Chicken and Turkey. Dessert sweet Semillon combines particularly well with white Cheese, Camembert, dried fruit and nuts.