Top pairings | The best food matches for Semillon and Semillon-Sauvignon blends

Top pairings

The best food matches for Semillon and Semillon-Sauvignon blends

One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?

Although there’s a marked difference between young unoaked Sémillon and those blended with its habitual stablemate Sauvignon Blanc it helps get a fix on it to regard it as similar to but less pungent than Sauvignon. Without that marked green, grassy edge that can make it too much of a good thing with foods that have herbaceous note of their own such as asparagus, peas and mangetout.

If I had to sum up the ideal match in a few words think shellfish, fish and spring vegetables. Here are a few more specific suggestions:

Hunter Valley Semillon and other lighter styles

The Hunter Valley in Australia is the place to go for Semillon and has its most distinctive style. Fresh and zippy when it’s young, more complex and oily (in a nice way) as it ages this is the perfect wine for raw and lightly cooked shellfish especially with Asian flavours. (Think the delicious kind of food you get in Sydney.) Remember Hunter Valley wines are light - generally only about 11-12% ABV. Try them with:

Oysters, especially with an Asian dressing - the best match bar none

Fresh crab



Seafood salads

Spring veg such as asparagus and peas - a pasta primavera would work well with a Hunter Valley Semillon

Dishes with fennel

Dishes with a touch of citrus

Lightly cooked fish dishes such as seabass and razor clams

Fried soft shell crab - I owe this one to my colleague Victoria Moore

Salt and pepper squid

Young goats’ cheese or salads with goats' cheese

For older vintages try smoked fish such as smoked salmon, smoked trout and - this is surprisingly good - kedgeree

Barossa Valley Semillon and other richer styles

Fuller and riper, often with a lick of oak, Southern Australian Semillons can take richer fish and shellfish dishes and light meats like chicken and pork - again with an Asian accent. Try:

Scallops (probably my number one choice)

Grilled lobster, prawns or Moreton Bay bugs

Salmon and salmon trout

Fish or chicken in a creamy sauce such as this kingklip with prawns and a white wine sauce I had in South Africa

Seafood risotto

Thickly sliced ham off the bone

Roast gammon

Pork or chicken satay

Other spicy but not over-hot pork dishes

Grilled and barbecued fish

Semillon-Sauvignon blends

Found chiefly in the Margaret River region of Western Australia and in the Bordeaux region of France where it's mainly oaked

For Australian sem-sauv I’d go for much the same sort of dishes as I would for a Hunter Valley Sémillon - perhaps a shade richer or with a little more citrus. This dish of pan-fried scallops with orange braised chicory, celeriac remoulade and lotus crisps was a perfect match or you could go for scallops with a pea purée. It would also stand up to a mild Thai green curry.

With oaked white Bordeaux I’d be looking at more classic French or European-style dishes like this light raviolo of prawns, simply cooked fish in butter like a Dover sole, poached salmon or a posh fish pie.

Photo © vsl at

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Comments: 4 (Add)

m cwas on July 5 2016 at 06:15

Livermore CA has both Sav blanc and Semillon and a blend of both from the Steven Kent Winery. Lots of citrus / grapefruit on the blend. Semillon has a nice mouth-feel and acid/fruit. First vintage for Semillon is 2015, only 91 cases. Very nice.

Fiona Beckett on November 1 2014 at 14:55

Hi Malcolm. There are a couple of suggestions down at the bottom of the post. Scallops are also a great match

Malcolm Jarvis on November 1 2014 at 14:25

Ms. Beckett,

I love your blog and found this one on Semillon plus Semillon and Sauvignon Blanc very interesting but I would appreciate some words of wisdom from you on the Sauvignon Blanc and Semillon blend from Graves. One of my favorite wines that can be aged for a very long time.

Thank you,

megan on September 26 2014 at 21:39

I sure hope you can help me out I really need to cook this fish today I have Cabernet Sauvignon fresh garlic good buttergreen onions artichoke hearts can you help me out that would be wonderful I'm new to cooking with wine obviously hope to hear from you soon thank you so much

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