It’s very tough finding a Semillon varietal where I live in the US. Wine merchants scratch their heads dubiously and say, “Semillon is only used in blends.” “And you call yourself a wine seller!” I want to reply. “Have you not heard the good news that we are in a golden age of Semillon? Don’t you read the Wine Wankers?”
The best they could come up with was this Sauv Blanc/Semillon blend, which weighed in at $14.99. Skuttlebutt is not the name I would have picked (makes me think of bilge water), but the label says this is named after “the antiquated term for the source of water on seagoing vessels” and by extension “slang, gossip, chitta chatta, rumour, etc.,” the idea being that wine stimulates conversation.
My first impression upon swirling and sniffing was a big hit of earthy green, and not necessarily in a good way. I will say it was interesting, and not necessarily bad. Perhaps an acquired taste. It reminded me of the smell when you have ripped up a lot of fresh green weeds from the garden. Or even more earthy–like asparagus. The green was also there in the flavor, but in the mouth the impression is more citrusy, like a typical Sauv Blanc. The label describes all this as “a blast of citrus zest, passionfruit, gooseberry and savoury nettles.” Yes indeed to the nettles, and the gooseberry, which is tart and green. May I add that there is a slight soupçon of cat piss?
The label goes on to claim “juicy ripe melon and white peach flesh,” which I did not detect even after allowing the wine to lose its chill.
What can I say? We still drank the whole bottle.
- Sémillon and Sauvignon – Together In Perfect Harmony? (frankstero.wordpress.com)
Definitely sounds like something I will not be enjoying. Re that “interesting note” you mentioned – I had never heard of that before. There is a comment by fellow Blogger, Perry, on it’s existence: http://crystalchandlyre.wordpress.com/2013/09/13/richard-armitage-love-left-behind-in-new-zealand-or-the-seductive-red-always-wins-out/
Yes, some wines taste really “green” and I have heard people commenting on that before. Did you ever find out what Richard’s favorite wines are? I know that Ciarán Hinds loves Bordeaux and red wine in general but I’ve never been able to get more specific info than that…
Richard has said in an interview Pinot Noir, so – like me – reds appear to be a favorite. Once he indicated he was drinking a White with someone, which escapes me as to which varietal. It appears that you and I admire men with good taste. I know, already, we have good taste in men. 😉 As I said, I am very fond of reds, but I certainly drink both.
I would drink more reds, but they sometimes give me a headache. And as a vegetarian they don’t go as well with the food I eat. But on the other hand–spaghetti tonight! Pinot Noir is actually my favorite pick among the reds because it’s not as heavy.
Yes, the tannins can do that. I am one of the lucky ones. I rarely suffer, thankfully.
Something that would go well with a red I think, for you: pan roasted portobello mushroom cap topped with caramelized onions, garlic and a with a rich nutty cheese (such as lamb chopper gouda or asiago), with sauteed spinich and pine nuts. I think would go well with a medium bodied to light red. 🙂
Oh heavens, that does sound delicious! I really love gouda and asiago. And it’s getting to be “mushroom” weather.
Currently having an amazing Pedroncelli Sauvingnon Blanc 2012. Nose: Vinyl!?!, if you can believe it. Never encountered that before. First palate: very subtle Anise. Bold, with a heavy moss & oak & a light citrus, but not over powering. I had it with a very tangy Chicken Piccata and sauteed spinach. Really divine. Thought of you, Linnet. 🙂
LOL! Glad you enjoyed it. I’ve not encountered vinyl either, but I can definitely see how that aroma might develop. The anise is interesting too.
Anise was very subtle. There was a lot going on with that wine.