Hop off the WineTubeMap at the Semillon station and take the Australian, barrel-fermented exit for an intense wine.
Australian, barrel-fermented Semillon is a thing of beauty, in my humble opinion. But it is an acquired taste and, like olives, coffee and martinis, sometimes needs a bit of getting used to. For many, its oily, flame-grilled, lemon-y nose is off-putting, instead it draws me in, promising something intense and layered. The acidity is high and this combines with the creamy texture (from the oak ageing) to create the perfect food wine. Drink this with roast pork and crackling and see it’s potential.
And if you forget it at the back of the wine rack for a few years it won’t hurt.
NB This wine was used in the WineLab at Savour selected in collaboration with Vino.
For attendess of the WineLab the Grüner Veltliner was the first wine on the Music station.
Things you should know
