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Speaker 1: You're listening to the Saturday Morning with Jack Tame podcast

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Speaker 1: from news Talks at b fourteen.

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Speaker 2: To eleven and our master Somlia. Cameron Douglas has chosen

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Speaker 2: for his wine this week and a Skern Semillon one

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Speaker 2: from hawks Bay for retelling it about twenty four dollars.

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Speaker 2: He's with us, snag get a Cameron, good morning. That's right,

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Speaker 2: A semeon.

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Speaker 3: Both pronounciation, yeah, both pronouncings. Pronunciations are correct. If you're French,

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Speaker 3: you tend to swallow the end of the words, so

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Speaker 3: you say, and.

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Speaker 2: We love It's an year, Okay, sophistication on Saturday Morning. Yes, yeah,

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Speaker 2: I think yes.

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Speaker 3: Seme On.

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Speaker 2: Seme On very good. Okay, So tell us about the wine.

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Speaker 3: Well. Semeon is in a grape that heralds from Bordeaux

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Speaker 3: in France and cultivated around the world and does particularly

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Speaker 3: well in hawks Bay, New Zealand, as a dry white

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Speaker 3: wine right through to a sweet dessert style can be found,

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Speaker 3: and this particular one is really, really nice. It has

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Speaker 3: this wonderful sort of waxy citrus peel, apple peach bouquet

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Speaker 3: and that follows through nicely on the palate with a

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Speaker 3: little bit of fruit, spice and dry stone minerality. It's

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Speaker 3: a wine with lots of charm and a satin cream

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Speaker 3: type texture. It's not too dissimilar. It has some touch

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Speaker 3: points that are not too dissimilar to Sauvignon blanc, but

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Speaker 3: it doesn't have that tropical herbaceous drive of Sauvignon blanc.

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Speaker 3: There's a really interesting you know, I use that word

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Speaker 3: waxy before, and it's this oiliness that you get in

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Speaker 3: the bouquet of the wine. But it doesn't have a

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Speaker 3: particular chemical makeup, but it is similar to the lannyl

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Speaker 3: and oil you might find in some other fruits. Yeah,

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Speaker 3: so that's where the waxy word comes from.

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Speaker 2: Okay, so tell us about the season.

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Speaker 3: Well, twenty twenty five has the potential and is showing

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Speaker 3: to be true with all of the wines I get

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Speaker 3: to taste to be one of the better integers for

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Speaker 3: the region and New Zealand. It had that dry spring,

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Speaker 3: lots of flowering and low wind, which meant that the

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Speaker 3: crop levels were higher and they had an earlier harvest.

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Speaker 3: In fact, overall harvests tending towards a lot earlier this

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Speaker 3: year round as well.

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Speaker 2: Yeah, Okay, what would you match you with.

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Speaker 3: Well, if you're going for a young, dryer style of semon,

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Speaker 3: then you and unoaked oysters work particularly well. My preference

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Speaker 3: leans toward that sort of sushi sushimi, prawn rice dishes side.

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Speaker 3: But if you like semeon with a tiny bit of

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Speaker 3: older barrel or oaken there, then you can lean into

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Speaker 3: that chicken pork dishes. They work particularly well. Also, anything

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Speaker 3: that's got a little bit of saltiness in it in

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Speaker 3: the food, you know, sort of that Jamie Oliver sprinkle

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Speaker 3: of salt works well with this one because it's got

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Speaker 3: great acid line. It's particularly high on acid. So it's juicy, fresh, delicious,

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Speaker 3: just a lovely one.

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Speaker 2: And what does that mean for lasting in the fridge?

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Speaker 2: Will it last few days?

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Speaker 3: Yeah? It's one of those wines I get to, you know,

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Speaker 3: I put the wine in the fridge and taste it.

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Speaker 3: I bring it out, bring it to room temperature, and

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Speaker 3: taste it. So over a two or three day period,

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Speaker 3: this wine holds its integrity. It tastes exactly the same,

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Speaker 3: which means that you can spread it out over a

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Speaker 3: few days, or if you're a one glass a day person,

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Speaker 3: or you can pop it in your salafas every year.

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Speaker 3: Semion ages particularly well, oh very good.

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Speaker 2: Hey, thanks Cameron. So Cameron's picked for us this week

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Speaker 2: and a Skern Semion from hawks Bay retails of about

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Speaker 2: twenty three ninety nine. The details will be on the

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Speaker 2: News Talks.

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Speaker 1: He'd be website for more from Saturday Morning with Jack Tame.

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Speaker 1: Listen live to News Talks he'd be from nine am Saturday,

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