Sémillon: The Grape That’s Not Always Sweet (And Why You Should Care)

Here’s what most people think when they hear “Sémillon”: sweet wine.

They think Sauternes. They think dessert. They think honey, apricots, and sticky golden liquid in tiny glasses.

And yes—Sémillon makes some of the world’s greatest dessert wines. But here’s what people don’t realize:

Sémillon isn’t sweet by default. It’s one of the most versatile white wine grapes in the world.

When made dry, Sémillon produces wines with waxy texture, citrus peel, stone fruit, and a rich, mouth-coating quality that makes it absolutely brilliant with food.

Let me show you why this grape deserves your attention—and why it’s worth seeking out beyond Bordeaux.

What Makes Sémillon Special?

Sémillon is a texture grape. While Sauvignon Blanc gives you brightness and aromatics, Sémillon gives you weight, richness, and structure.

It has:

Lower acidity than Sauvignon Blanc (which makes it rounder, softer)
Waxy, lanolin-like texture (think beeswax, candle wax—in a good way)
Flavors of lemon curd, green fig, white peach, and sometimes toast or nuts when aged
Incredible aging potential (especially in Bordeaux blends and Sauternes)

Sémillon is also prone to botrytis cinerea (noble rot), which is why it’s the foundation for Sauternes. But when harvested before botrytis sets in, it makes stunning dry wines that are rich without being heavy.

What actually matters: Sémillon isn’t a one-trick pony. It’s a serious, food-friendly grape that deserves attention beyond dessert wine.

Sémillon in Bordeaux: The Backbone of White Blends

In Bordeaux, Sémillon is blended with Sauvignon Blanc (and sometimes Muscadelle) to create Bordeaux Blanc—the classic dry white wine of the region.

The Sauvignon Blanc brings freshness, citrus, and lift. The Sémillon brings body, texture, and aging potential. Together, they’re balanced and complex in a way that neither grape achieves alone.

Some producers also bottle 100% Sémillon as a varietal wine, especially in regions like Pessac-Léognan and Graves. These wines tend to be richer, more textured, and built for aging.

If you find an aged white Bordeaux with significant Sémillon, you’ll notice:

Waxy, honeyed notes (but still dry)
Flavors of toasted nuts, citrus peel, and lanolin
A creamy, almost viscous texture
Incredible pairing potential with rich dishes

What actually matters: In Bordeaux, Sémillon is the secret weapon that gives white wines structure and longevity.

Sémillon in Australia: Hunter Valley

If Bordeaux is where Sémillon plays a supporting role, Australia’s Hunter Valley is where it’s the star.

Hunter Valley Sémillon is unlike any other white wine in the world. It’s picked early (to preserve acidity), bottled young and lean, and then aged for 5-10+ years to develop extraordinary complexity.

Young Hunter Valley Sémillon tastes:

Crisp, citrusy, almost neutral
High acid, light body
Lemon, lime, grass

Aged Hunter Valley Sémillon tastes:

Toasted nuts, honey, lanolin
Lemon curd, beeswax, brioche
Rich texture, but still bone-dry
Absolutely stunning with food

These wines are also some of the best values in fine wine. A 10-year-old Hunter Valley Sémillon might cost $25-40, while a comparable aged white Burgundy would be $100+.

What actually matters: Hunter Valley Sémillon ages like magic. If you can find a bottle with 5+ years on it, grab it.

Sémillon in Washington State

Washington State has also embraced Sémillon, especially in the Columbia Valley. Here, it’s often blended with Sauvignon Blanc (Bordeaux-style) or bottled on its own.

Washington Sémillon tends to be:

Riper and fruitier than Bordeaux
Fuller-bodied than Hunter Valley
Stone fruit, melon, fig, honey
Great with rich seafood dishes

Some producers also make late-harvest Sémillon similar to Sauternes, but the dry versions are where Washington really shines.

What actually matters: Washington Sémillon offers New World ripeness with Old World elegance—a great middle ground.

How to Enjoy Dry Sémillon

Sémillon is a food wine through and through. Its richness and texture make it perfect for dishes that would overwhelm lighter whites.

Pair dry Sémillon with:

Rich seafood: Lobster, crab, scallops, halibut in butter sauce
Roast chicken: The waxy texture mirrors the richness of poultry fat
Creamy pasta: Fettuccine Alfredo, carbonara, seafood risotto
Soft cheeses: Brie, Camembert, triple-cream cheeses
Root vegetables: Butternut squash, roasted carrots, parsnips (hint hint for this week’s pairing!)

The key is matching Sémillon’s richness and texture with foods that have similar weight.

Where to Find Good Sémillon

Bordeaux:

Look for Bordeaux Blanc with Sémillon in the blend
Or try a Pessac-Léognan white (often 50%+ Sémillon)
Producers: Château Carbonnieux, Domaine de Chevalier, Château Smith Haut Lafitte

Australia (Hunter Valley):

Look for bottles with 5+ years of age
Producers: Tyrrell’s, Brokenwood, McWilliam’s, Mount Pleasant

Washington State:

Look for Columbia Valley Sémillon
Producers: L’Ecole No. 41, Chateau Ste. Michelle, Novelty Hill

Price range: $15-40 for excellent quality

What to Try This Week:

Find a bottle of dry Sémillon—from Bordeaux, Hunter Valley, or Washington. Serve it slightly warmer than you would Sauvignon Blanc (around 50-55°F) to let the texture and complexity shine.

Pair it with something rich: roast chicken, creamy pasta, or this week’s featured pairing—butternut squash and chicken pot pie.

Notice the weight. Notice the waxy texture. Notice how it coats your palate and makes rich food taste even better.

That’s Sémillon. And it’s not sweet at all.

Cheers,
Anne 🍷