Match of the week | Salmon with shellfish sauce and aged semillon

Match of the week

Salmon with shellfish sauce and aged semillon

Last week I was in Australia’s beautiful Hunter Valley enjoying their two great specialities semillon and shiraz.

The semillon in particular is quite unique - crisp as a sauvignon blanc or riesling when it’s young, rich as a chardonnay as it ages. At Keith Tulloch’s winery restaurant Muse Kitchen we had his 2009 Museum Release Semillon with a plate of seared salmon with a creamy shellfish sauce which it matched perfectly despite its richness as Hunter Valley semillon always retains its acidity. Although it was eight years old it still had plenty of life in it.

Older vintages of semillon like this are hard to track down in the UK which makes it worth buying it young and tucking it away. In Australia you can buy the 2009 vintage direct from Keith Tulloch for 60 Australian dollars which is roughly equivalent to £36 a bottle

For more semillon pairing ideas read this post

The best food matches for semillon and semillon-sauvignon blends

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Comments: 2 (Add)

Fiona Beckett on August 4 2017 at 09:36

And totally unique! Nothing else like it!

Josh on August 4 2017 at 09:15

This Aussie is extremely impressed to read a UK wine writer who understands the joys of Hunter Semillon. One of our least-appreciated vinous gifts to the world.

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