Sémillon, Chenin Blanc, and Furmint Characteristics

Question 1

Sémillon Grape Skin

Answer 1

Thick-skinned

Question 2

Sémillon Budding & Ripening

Answer 2

Early budding, early ripening

Question 3

Sémillon Tannins

Answer 3

Low

Question 4

Sémillon Acidity

Answer 4

Medium (can decline with age)

Question 5

Sémillon Sweetness

Answer 5

Dry to sweet (noble rot)

Question 6

Sémillon Alcohol %

Answer 6

11-14.5%

Question 7

Sémillon Color

Answer 7

Pale lemon to gold (deepens with age)

Question 8

Sémillon Sugar Level

Answer 8

Variable

Question 9

Sémillon Primary Flavors

Answer 9

Lemon, grapefruit, green apple (young), honey, marmalade, lanolin (aged)

Question 10

Sémillon Other Flavors

Answer 10

Waxy, nutty, toasty (with oak aging)

Question 11

Sémillon Major Regions

Answer 11

Bordeaux (France), Hunter Valley (Australia), South Africa

Question 12

Sémillon Bordeaux Style

Answer 12

Often blended with Sauvignon Blanc (dry whites)

Question 13

Sémillon Hunter Valley Style

Answer 13

Typically unoaked, develops complex flavors with age

Question 14

Sémillon South Africa Style

Answer 14

Dry and oaked, or used in sweet wines

Question 15

Sémillon Challenges

Answer 15

Susceptible to oxidation, can lack complexity when young

Question 16

Sémillon Food Pairings

Answer 16

Seafood, salads, rich poultry dishes, creamy cheeses (depending on style)

Question 17

Chenin Blanc Grape Skin

Answer 17

Thick-skinned

Question 18

Chenin Blanc Budding & Ripening

Answer 18

Early budding, late ripening

Question 19

Chenin Blanc Tannins

Answer 19

Low

Question 20

Chenin Blanc Acidity

Answer 20

High

Question 21

Chenin Blanc Sweetness

Answer 21

Dry to very sweet (noble rot)

Question 22

Chenin Blanc Alcohol %

Answer 22

10-14.5% (can be higher in sweet wines)

Question 23

Chenin Blanc Color

Answer 23

Pale lemon to gold (deepens with age)

Question 24

Chenin Blanc Sugar Level

Answer 24

Variable

Question 25

Chenin Blanc Primary Flavors

Answer 25

Apple, quince, pear, chamomile, marzipan

Question 26

Chenin Blanc Other Flavors

Answer 26

Honey, ginger, lanolin (with age)

Question 27

Chenin Blanc Major Regions

Answer 27

Loire Valley (France), South Africa

Question 28

Chenin Blanc Loire Valley Style

Answer 28

Dry (Vouvray), sparkling (Crémant de Loire), sweet (Coteaux du Layon)

Question 29

Chenin Blanc South Africa Style

Answer 29

Wide range of styles, including dry, sparkling, and sweet

Question 30

Chenin Blanc Challenges

Answer 30

Can be neutral in flavor if not handled well, susceptible to oxidation

Question 31

Chenin Blanc Food Pairings

Answer 31

Shellfish, salads, chicken, fruit tarts (depending on style)

Question 32

Furmint Grape Skin

Answer 32

Thick-skinned

Question 33

Furmint Budding & Ripening

Answer 33

Early budding, late ripening

Question 34

Furmint Tannins

Answer 34

Medium

Question 35

Furmint Acidity

Answer 35

High

Question 36

Furmint Sweetness

Answer 36

Dry to very sweet (noble rot)

Question 37

Furmint Alcohol %

Answer 37

10-14% (can be higher in sweet styles)

Question 38

Furmint Color

Answer 38

Pale lemon to gold (deepens with age)

Question 39

Furmint Sugar Level

Answer 39

Variable

Question 40

Furmint Primary Flavors

Answer 40

Apple, pear, quince, lime, ginger

Question 41

Furmint Other Flavors

Answer 41

Honey, beeswax, smoke (in Tokaji)

Question 42

Furmint Major Regions

Answer 42

Tokaj (Hungary), Slovenia, Austria

Question 43

Furmint Tokaji Style

Answer 43

Used to make Tokaji sweet wines (Aszú, Eszencia)

Question 44

Furmint Dry Style

Answer 44

Increasingly popular as a dry white wine

Question 45

Furmint Challenges

Answer 45

Susceptible to powdery mildew, can be difficult to grow

Question 46

Furmint Food Pairings

Answer 46

Foie gras, spicy Asian cuisine, fruit desserts (depending on style)