In France, the Sémillon grape is grown mostly in Bordeaux.
Sémillon often has a full body much like Chardonnay, but with flavors more like Pinot Gris or Sauvignon Blanc.
Lemon. Apple. Pear. Apricot. Grass. Vanilla.
Typical Sémillon flavors are lemon, apple, pear and green papaya combined with a waxy taste (lanolin).
Depending on production and climate, Sémillon can range from tasting like zesty Sauvignon Blanc to creamy oaked Chardonnay.
Semillon is "the ultimate food wine".
Unoaked Semillon can be fresh and zippy, a perfect wine for white fish and shellfish.
Lightly oaked Semillon can be fuller and perfect for richer fish or shellfish dishes like lobster and salmon.
More oaked and ripe Semillon pairs well with chicken, veal, and pork.
Clams. Mussels. Shellfish.
Pork. Veal. Chicken.
Unoaked 8-10°C (46-50°F)
Oaked 12-14°C (54-57°F)
Semillon-Sauvignon blends such as white Bordeaux blends, are typically oaked.
These wines pair well with rich seafood like crab, fish pie, and salmon dishes, as well as with spicy pork, and Indian dishes with curries, mustard sauces, or coconut milk sauces.