Viognier (perfumed and full-bodied)

AROMAS AND FLAVOURS:

If it's perfumed peaches, apricots and honeysuckle you crave, Viognier is the best pick for you. The important thing is that grapes must come from low-yielding vines, as this is when grapes have more concentrated flavours. Sadly enough, many growers look to sell more wine, and we know what that means :(

BEST REGIONS:

*FRANCE, the Rhone Valley (Condrieu)

If you don't want to get disappointed and a bottle of diluted wine is the last thing you want on Saturday evening, Condrieu is the region you want to opt for (see the map below):

http://www.laithwaites.co.uk/product/29690

However, the price may repel many. For the ones who like their wallet content too much, the solution lures in the Languedoc, where cheaper, but less concentrated Viognier is produced:

http://www.laithwaites.co.uk/product/29676

*THE U.S., Colombia Valley

You can expect wines with firm and crisp acidity. Nothing to complain about y'all :)

Semillon (chameleon wine)

If what you want in wine is full flavour, but you have had enough of omnipresent Chardonnay, then look no further! Sémillon will offer you pretty much everything you ask for. And I mean it! It can produce lean dry, rich dry or sweet wine!

AROMA AND FLAVOUR:
I) Young Sémillon wines taste lean and grassy and they are packed with plenty of lime, which  gives it the character, lemon and honey. It almost sounds like a perfect cough medicine ;)
http://www.laithwaites.co.uk/product/28775
II) As the wine grows older it gets more rich, smokey and toasty.
http://www.colvinwines.com.au/semillon-wines
III) The grape also makes for good sweet peachy wines - its thin skin makes the fruit vulnerable to botrytis (a mould that plays a crucial role in production of sweet wines).

BEST REGIONS:
* Australia - the Hunter Valley, the Barossa Valey, and the Clare Valley
It is the land of exceptionally good Sémillon wines. This is where you are going to meet the ripest bottles. Well, the rest was already said above.

CURIOSITY KILLED THE CAT:
In France, Sémillon is often blended with Sauvignon Blanc to add extra flavour, or maybe to 'dilute' the wine a bit. This is often done in the production of both dry and sweet wines.