Wine & Food

At the table, you see exactly what young Semillon was made for. Its high acidity and delicate citrus notes pair with raw oysters more perfectly than almost any other white wine. It works especially well served alongside a lightly Asian-spiced sauce, with ginger, lime, or soy.

The same principle applies to seafood in general. The acidity cuts through fat and salt without ever raising its voice, letting the fish keep its own flavor. A wine that holds back is worth more here than one that pushes forward. After all, the real flavor should come from the plate, not the glass.

At Binnorie Dairy in Lovedale, you'll find the valley's second great pairing. The brie made there brings a buttery, slightly nutty note. The fresh acidity of a young Semillon holds its own against it, rather than getting lost.

Goat cheese and feta from the same dairy work just as well, for the same reason. Their mild acidity meets the wine's sharper edge, and a balance emerges on the palate that neither could achieve alone.

An aged, honey-colored Semillon with toasty notes, on the other hand, calls for heartier food, such as roast poultry or a mildly spiced curry that can hold its own against the wine's richer toasted aromas. The valley's Shiraz stays suited to anything off the grill, but with herbs rather than heavy sauce, since its fruit is too fine for the full force of charcoal.