Chapter 9 CheninBlanc, Semillion And Furmint

Question 1

What are the main characteristics of Chenin Blanc, Semillion and Furmint?

Answer 1

Versatile grape varieties can be used to make outstanding dry and sweet styles of wine at locations throughout the world.

Chenin Blanc.

It grows in cool, moderate and warm climates.
It’s flavours vary according to ripeness from green fruit and citrus through to stone fruit.
Naturally high in acidity makes it suitable for late harvesting and it is susceptible to botrytis.

These factors mean that CB is made in a broad range of styles: from dry through sweet; oaked and unoaked.
Due to the high acidity it can produce very good and outstanding quality wines which can age in the bottle for many years.

France:
Vouvray AOC, located in the Loire valley is a classic region for CB.
CB is the only variety permitted but wines are produced in a range of styles: dry, off-dry, medium, sweet and sparkling.
Dry Vouvray AOC has fresh apple flavours, off-dry and medium are labelled Demi-Sec.
Sweeter styles are typically made from extra ripe or botrytis affected grapes and can have stone fruit or tropical fruit aromas.
All styles of Vouvray are typically unoaked to retain their fresh fruit characteristics.
The best wines in all styles can age in bottle and develop notes of honey and dried fruit.

South Africa:
CB is SA’s most widely planted white grape variety. Prized for its ability to retain high acidity in the warm climate.
Quality varies. High volume brands are often blended with Chardonnay. Typically dry and medium bodied wines with flavours of peach, pineapple and sometimes vanilla from oak chips or staves. Old vines produce small quantities of concentrated fruit which can produce very good or outstanding wines with pronounced aromas of tropical fruit and often notes of smoke and vanilla from oak maturation. Some producers are now blending with Viognier to produce a refreshing floral style of wine.

Semillion.

A white grape variety which grows primarily in moderate and warm climates.
Young Semillion wines typically have simple primary flavours of apple, lemon and grass.
Depending on ripeness wines can range from medium to high acidity and light to full body.
Some examples age well in the bottle, developing complex tertiary notes of dried fruit, nuts and honey.

France:
Bordeaux is most important region for Semillion. It can produce both dry and sweet wines.
Bordeaux AOC wines commonly see Semillion blended with Sauvignon Blanc to make both dry and sweet wines. The Semillion provides body and aging potential to these blends. Very good or outstanding wines are often matured in oak and can develop tertiary flavours in the bottle for many years.
Sauternes AOC is a small sub-region of Bordeaux. It’s a sweet wine made from grapes which have been concentrated by botrytis…..Semillion is particularly susceptible to botrytis. The wines are sweet, medium to high alcohol, full bodied with balancing high acidity. Pronounced flavours of stone fruit (apricot) as well as vanilla and smoke from oak maturation. Typically a very good or outstanding wine, can mature for many years in the bottle and develop complex tertiary characteristics (dried fruit, honey and caramel).

Australia:
Often blended with Sauvignon Blanc and used in the production of botrytised sweet wines. Can also make dry wines.
Hunter Valley produces a single varietal dry Semillion, light bodied and low alcohol. Harvested early because of the heat, sugar levels are low and acidity high. Bottled young. Initially have neutral flavours but with bottle aging develop pronounced and complex flavours of honey and nuts.
Barossa Valley produces a number of different styles. Range from similar to Hunter Valley wines through to full bodied/oak matured.

Furmint:

A Hungarian white grape variety grown in Tokaj region. Naturally high in acidity and highly susceptible to botrytis….thus perfect for making sweet wines. It can also produce dry wines but famous for Tokaj Aszu, a sweet wine made from grapes affected by botrytis. It is the principal grape but often blended with other local grape varieties for greater aroma complexity.
Tokaj Aszu is always sweet but on a scale (Puttonyos…..the higher the number the sweeter the wine). Amber in colour, typically age for a long time in oak. Pronounced nose with a combination of primary, secondary and tertiary aromas. Sweet and full bodied balanced by high acidity, intense and long finish. Quality is typically very good to outstanding. The wine continues to develop in the bottle.