Gundog Estate Wild Semillon 2015
As I pointed out in my Guardian column this week Australian wines are fetching some pretty steep prices but to drink a Hunter Valley semillon of this quality it’s absolutely worth it.
It’s a style of wine I love, with far more texture and richness than you’d guess from its modest ABV, in this case 9.5%. Unlike some Hunter Valley semillons which take time to develop their unique character the Gundog Estate Wild semillon is already richly flavoured.due to the fact that a proportion of the wine is fermented on the skins, as with orange and red wine. (Lush, fat, gorgeous were my tasting notes!)
What would I drink it with. I’m thinking rich seafood - like razor clams or grilled swordfish. It could also take south-east Asian spicing, especially Thai which is in fact what the website suggests
"Because the wine is so textural and carries some residual sweetness, the Wild Semillon is an interesting proposition with food matching" they say. "The wine should hold up well to spicy, Thai-style dishes where acidity, saltiness and chilli are often offset by barely noticeable sweetness. It also partners well to roast pork or lighter poultry dishes."
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