Semillon's contribution to quality wine often goes by unrecognized, however due to its base in Bordeaux and migration to the New World it was, at one point, the most planted variety. While its role as a varietal wine is diminishing it is still an important component in the famous dessert wines of Sauternes, and is increasingly being used in dry whites adding complexity to the Sauvignon Blanc and sometimes Chardonnay. One of the exceptions are the producers of Hunter Valley (Tyrell's and Brokenwood to name a few) in Australia who continue to carve out exceptional examples capable of long bottle maturation of more than 10 or 20 years.
California is one of the most diverse wine producing regions of the world. Although it has a history spanning over 200 years, it has experienced most of its growth in the last fifty years. The regions of Napa Valley and Sonoma County have become as renowned as France’s Bordeaux and Burgundy. While Cabernet Sauvignon, Pinot Noir, and Chardonnay are by far the most popular fine wine varieties, producers in the Golden State have also experimented with an unparalleled array of diverse varieties, including Zinfandel, Syrah, Nebbiolo, Sangiovese, and Tempranillo.
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Dessert wines are usually any sweet wine drunk with or around a meal. White fortified wines (fino and amontillado sherry) are usually drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, are regarded as honorary dessert wines. In the United States a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.
