Semillon/Sauvignon Blanc Blends

Winemaking is just like cooking. In both, the better the ingredients, the better the end result; in both, the idea is to capture the flavour of the raw materials and let that flavour shine; and in both, the art of blending is central. Max Allen says: ‘Blending two or more different white varieties is quite common with unwooded wines, because the characters of each grape can combine in a way that increases the complexity of the end result.’

One criticism of semillon is that it can be a little bland on the nose and the palate, and for this reason it is often blended with sauvignon blanc. The lively acidity and pungent fruitiness of sauvignon blanc make up for the shortcomings of the richer but blander semillon grape. This blend can cope with slightly richer, spicier foods because of the wine’s structural richness, and seems to match many spicy tastes and textures with a natural ease. Try Chilli Salt Squid with Sweet Grilled Eel, Black Ink Noodles and Pimiento, Chilli Salt Beancurd with Steamed Vegetables and Blackbean Sauce or Grilled Tasmanian Ocean Trout with Fish Crackling.