Add Yahoo as a preferred source to see more of our stories on Google. Semillon has the ability to produce delicious wines on its own, but in general, it's as a blending partner that it shines most ...

Sometimes the newest great thing is hiding in plain sight. And that’s exactly the case with a white wine variety that has been around forever but has very little recognition to show for it: Sémillon.

This do-it-all variety makes strikingly different wines across Australia. Nola James looks at the regions and winemakers that stand behind them. Semillon may have roots in France, but Australian ...

The Hunter Valley’s reputation has taken a bit of a knock in the past decade or two, but there are still rich picking to be had, so long as you know where to look When I started writing about wine in ...

Bruce Tyrrell's description of Hunter Valley semillon as "our gift to the world" may sound too close to "God's gift to the world" for some, but for Tyrrell it's simply an honest statement of what it ...

When I was younger, fitter and considerably trimmer than I am now, I took part (twice) in a wine trade version of The Full Monty for charity. The name of our group of buffed-up writers, sommeliers and ...

Clos Floridène Graves Blanc, Bordeaux, France 2012 (£17.99, The Co-operative) The phrase “Bordeaux blend” brings red wine to mind, and variations on a theme of cabernet sauvignon, cabernet franc, ...

The First Creek Wines Museum Release Oakey Creek Vineyard Semillon 2017 has been named the best semillon in Australia. The Halliday Wine Companion Awards celebrate the best wines in Australia – as ...

A neutral grape: Bérénice Lurton loves working with sémillon, the variety made famous by Château d’Yquem, which makes the world's greatest sweet wine When the hammer went down at Sotheby's last year ...

Millions of Britons are pretending to be wine buffs but make basic mistakes in pronunciation and knowledge at restaurants such as complaining that ''the red wine is warm'' Most common faux pas include ...

Brian Freedman is a wine, spirits, travel, and food writer; event host and speaker; and drinks educator. He regularly contributes to Food & Wine, and his first book, Crushed: How A Changing Climate Is ...