Monday 08/18/08 - Fine Wines
Semillon Grapes, The Unsung Hero In Wine
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Semillon originally made itself at home in France, particularly the Bordeaux region where holds the title of being the majority white grape grown.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 Ch?teau 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 Finest Wine Racks a website specializing in quality decorative wine racks and durable wine storage systems.
Fine Wines and More
Semillon Grapes, The Unsung Hero In Wine
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 wit...
Click Here to Read More About Wine ...
Featured Fine Wines Items
Free Flow Liquor Bottle Pourer - Orange
Used by professional bartenders these pourers makes concocting drinks a breeze. Reduces spillage and allows for precise measurements. Ideal for home bars. Sold in individual units.
Price: 1.95 USD
News about Fine Wines
Training Diary Part 2
Sun, 17 Aug 2008 18:48:02 PDT
August 18, 2008 - Sydney, Australia Hello, so I am now fully into training for the big bush walk. Yesterday was my first venture into the Australian bush and whilst I didn't see the expected snakes and bears I did see a Goanna Lizard which was about a metre long sitting in a tree and we also heard some Kangaroos but I think they heard us coming and hopped it (get it ) before we could see them. I didn't know what a Goanna Lizard was but it looked pretty fierce so here is a link for anyone el
Best of Tacoma food and drink
Sun, 17 Aug 2008 17:22:09 PDT
JAKE DE PAUL: YOU CHOSE THE BEST >>> Below are the results of the Weekly Volcano's Best of Tacoma 2008 Readers' Poll for Food and Drink. We published the Best of Tacoma issue on July 31, but I thought you might want a reminder. BEST SCONES: Corina Bakery BEST CEVICHE: Vuelve a la Vida BEST CUP OF COFFEE: Black Water Cafe BEST BAR SIGNATURE DRINK: Pink Pussycat at the Tempest Lounge BEST NACHOS: Harmon Brewery and Restaurant BEST SUSHI: Twokoi Japanese Restaurant BEST BUFFET (BR
Fun night in BsAs - Buenos Aires, Argentina
Sun, 17 Aug 2008 15:28:00 PDT
Jump to the full entry & travel map Buenos Aires, Argentina This picture captures the bulk of our night: After we saw Rent, we hailed a taxi so we could get to the Karaoke Bar. In result from last weekends adventures of being charged double because Brad wouldn't stop speaking english in the taxi(making it clear to the taxi drivers that we were silly Americans), we all agreed to only speak Spanish when we were in taxis. So we all got into the taxi and Ashanti attempts to explain to us t
Steak and Kidney Pie
Sun, 17 Aug 2008 08:32:35 PDT
So, we have recently slaughtered a steer and have a freezer full of lovely beef. Strings of last summer’s onions and garlic hang temptingly over the kitchen bench. The wind is howling outside and rain drums loudly on the roof of our little house. What better way to fill our bellies on a wild winter evening than with a rich, hot helping of steak and kidney pie! Steak and kidney pie Ingredients: 3 tablespoons beef drippings (or other fat for frying) 1 or 2 onions, chopped 1 cup chopped ce
Going Fishing in Annapolis
Sun, 17 Aug 2008 07:35:42 PDT
I’ve been finding excuses to take Charlie to Quiet Waters dog beach once a week just so I can stop by Annapolis Seafood Market down the street. For one, the quality of the seafood is terrific. Customers can choose from delicious looking whole snapper, rockfish, cod, flounder, and whatever else; it’s so fresh, the eyes are still clear– not easy to find in Washington. Use the tongs to transfer fish to a bin and bring it over to the fishmonger, who filets and weighs it. In the center of the st
Baja Chicken Salad with Chipotle Vinaigrette (WCSH 6 Portland)
Sun, 17 Aug 2008 05:44:30 PDT
A delicious new salad to spice up you summer table! To Prepare: First, let's prepare our Chipotle Vinaigrette. In a blender, add olive oil, red wine vinegar, honey, Dijon, garlic, salt, pepper and chipotle pepper. Puree about 30 seconds until the dressing has emulsified. Set aside.
Wine you like best is the one to drink (South Bend Tribune)
Sun, 17 Aug 2008 04:11:36 PDT
As a chef, one of the most common questions that I get asked is "What wine goes with which food?" I can tell you that I really do love wine and have an above-average knowledge of it, but the most w(h)ine that I deal with right now is when my kids don't want to take a shower.
Wine Appreciation
Fruit Baskets
Wine Tasting
Labels: Napa Valley | Napa Wine
