Comparison
Sémillon vs Viognier
How Sémillon and Viognier differ, dimension by dimension.
The short answer
Sémillon and Viognier come from the same country but sit in different territory. The main differences: Viognier has more floral character; Viognier has more aromatic intensity; Sémillon has more acidity.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Viognier is more floral: high against low.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Viognier is more aromatic: high against low-medium.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Sémillon is fresher and more acidic: medium-plus against low-medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Viognier is fuller and richer: high against medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Viognier is fruitier: high against medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Viognier is spicier: medium against low.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Tannin: Similar — both low.
- Herbal / green character: Similar — both low.
- Earthy character: Similar — both low.
- Carbonation: Similar — both low.
Full side by side
| Dimension | Sémillon | Viognier |
|---|---|---|
| Floral character | low (1/5) | typically high, ranging from medium-plus to high (5/5) |
| Aromatic intensity | typically low-medium, ranging from low to medium (2/5) | typically high, ranging from medium-plus to high (5/5) |
| Acidity | typically medium-plus, ranging from low-medium to high (4/5) | typically low-medium, ranging from low to medium (2/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Spice | low (1/5) | typically medium, ranging from low-medium to medium (3/5) |
| Sweetness | typically medium, ranging from low to high (3/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | low-medium (2/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Texture | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Tannin | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 11–14°C | 12–15°C |
| Typical flavours | lemon, lanolin, beeswax, honey, toast | apricot, peach, honeysuckle, orange blossom, mango |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Sémillon
A thin-skinned, botrytis-prone variety essential to Sauternes and to a unique long-lived dry style in the Hunter Valley.
Grape
Viognier
A full-bodied, apricot-and-honeysuckle-scented Rhône variety that nearly disappeared in the 1960s.
Comparison
Viognier vs Chardonnay
Two full-bodied whites — which is the aromatic one?
Comparison
Sémillon vs Sauvignon Blanc
The two halves of white Bordeaux — what does each contribute?