Winery De BortoliDessert Sémillon
Sweet wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Dessert Sémillon of Winery De Bortoli in the region of Australie du Sud-Est often reveals types of flavors of peach, apricot or lemon and sometimes also flavors of cheese, honey or non oak.
Food and wine pairings with Dessert Sémillon
Pairings that work perfectly with Dessert Sémillon
Original food and wine pairings with Dessert Sémillon
The Dessert Sémillon of Winery De Bortoli matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of tartiflette with smoked salmon, fish pot or chocolate mousse.
Details and technical informations about Winery De Bortoli's Dessert Sémillon.
Discover the grape variety: Bayan shirei
This vine is most certainly finding its first origins in Azerbaijan. It can be found in many other Eastern countries such as Armenia, Uzbekistan, Georgia, Dagestan, Kazakhstan, Ukraine, Russia, ... totally unknown in France.
Last vintages of this wine
The best vintages of Dessert Sémillon from Winery De Bortoli are 2008, 2009, 2011, 2015 and 2013.
Informations about the Winery De Bortoli
The Winery De Bortoli is one of of the world's great estates. It offers 534 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
