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Semillon is typically blended with other white varieties such as Sauvignon Blanc to create full-favored, rich and aromatic wines. It ages for a very long time. It is somewhat full in body, low in acid, and primarily blended with S. Blanc and Chardonnay. Semillon is used to make the class Bordaux white wines by mixing Semillon, Sauvignon Blanc, and a dash of muscadell. It is also used to make sweet wines such as Sauternes and Barsac. North of Sydney, in the Hunter Valley of Australia, three major styles of Semillon are produced. The first, a commercial style with Chardonnay and Sauvignon Blanc, the second a sweet style similar to Sauternes, and the third created with oak handling. The golden-skinned grape produces dry and sweet wines. Semillon is often criticized for it slack of complexity and intensity.

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