Sémillon Grape variety guide: history, French regions, taste & food pairing
Sémillon is the golden, textured white grape of Bordeaux, essential to the legendary sweet wines of Sauternes and to the great dry whites of Graves and Pessac-Léognan.
Learn more about Sémillon
History & origins
Sémillon is native to Bordeaux and was first described in the 18th century; its name may derive from Saint-Émilion. Its thin skins make it highly susceptible to botrytis, the "noble rot" that concentrates sugar and flavor to create Sauternes and Barsac. It traveled widely in the 19th century and became a classic in Australia's Hunter Valley.
French regions & appellations
Sauternes, Barsac, Loupiac, Cadillac and Sainte-Croix-du-Mont (sweet); Graves, Pessac-Léognan, Entre-Deux-Mers and Bordeaux Blanc (dry); Bergerac, Monbazillac and Saussignac in the southwest.
Taste profile
Medium to full body with lemon, green fig, pear, lanolin and beeswax when dry; sweet versions offer apricot, honey, saffron, candied orange and marmalade. Ages for decades.
Food pairing
Dry: lobster, crab, roast chicken, white fish in cream sauce. Sweet: foie gras, Roquefort, fruit tarts, crème brûlée and spicy Asian dishes.
Where Sémillon grows in France
Wine regions: Bordeaux, Cognac, Sud-Ouest
Appellations: Bordeaux, Crémant de Bordeaux, Côtes de Bourg, Francs Côtes De Bordeaux, Graves, IGP Atlantique, Monbazillac, Pessac-Leognan, Pineau des Charentes, Sauternes