The blend of Chardonnay and Semillon gives the blend a unique flavour. The Chardonnay more than almost any other grape Chardonnay responds to different climatic conditions and to the winemaker's art. This, plus the relative ease with which it can be grown, accounts for the marked gradation of flavours and styles, from steely, cool climate austerity to almost tropical lusciousness. The relatively sharp end of the spectrum is one of the best choices for simple fish dishes, most Chardonnays are superb with roast chicken or other white meat, the really full, rich, New World blockbusters need rich fish and seafood dishes. Oaky Chardonnays are good choice for smoked fish. Chardonnay grows very well in most regions of Australia.

While the varietal grape Semillon are equal to spicy food and rich sauces, often going even better with meat than with fish, sweet Semillon can partner many puddings, especially rich, creamy ones. Semillon also goes well with many cheeses, and Sauternes with Roquefort is a classic combination.