Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Semillon is presented as bright, electrically linear and tactile, with less reliance on fruit aroma. Hunter Valley's early-picked, low-alcohol, unoaked style develops lime-marmalade and toast in bottle; Sauvignon blends add contrasting fruit and herbaceousness.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 73–74.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 73–74.
74
73
Jackson, Beyond Flavour, PDF 73–74.
Semillon: low-aroma components can contribute structure
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: The assertion that varietal Semillon is virtually absent outside Australia is an overgeneralized2022 account, not a catalog fact. Texture alone cannot prove that a wine contains Semillon; bottle-developed toast is not proof of oak aging.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 73–74.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
Semillon is presented as bright, electrically linear and tactile, with less reliance on fruit aroma. Hunter Valley's early-picked, low-alcohol, unoaked style develops lime-marmalade and toast in bottle; Sauvignon blends add contrasting fruit and herbaceousness.
Verification boundary
The native source and exact PDF positions are recoverable. This record cites a paraphrase; no direct quotation is authenticated. Publisher and ISBN remain unstated.
The assertion that varietal Semillon is virtually absent outside Australia is an overgeneralized2022 account, not a catalog fact. Texture alone cannot prove that a wine contains Semillon; bottle-developed toast is not proof of oak aging.