"Roy" > wrote in message:
> Was hoping I'd find _someone_ with a thought on this. If you've been
> waiting for someone else to field it, don't be shy - jump right in. I
found
> it to be a very well-made wine (albeit it a bit on the oaky side), but
have
> _no_ idea what to serve it with.
>
> Roy wrote:
>
> > I just had a '98 Woodward Canyon "Charbonneau" that was a blend of 95%
> > Semillon and 5% Sauvignon Blanc. Very strong Semillon character and
> > rather a bit on the oaky side. ...
> >
> > Anyway, the question arose: "What _would_ be a good accompaniment for
> > this wine?" Thoughts?
>
Ah - could you add a bit to your desription, perhaps?

A Sémillon could be used for a lot of different food. Some wines will go
perfectly with seafood, such as fried/BBQ fish (avoid rich, creamy sauces),
others will go nicely with asian food - especially indonesian, the kind that
you make with peanuts... And, then again, if the fig-flavour is prominent,
it could be a good match to try chocholate fondue. Allthough, if it is very
dry and with strong oak flavours, that is probably not such a good idea...

C:
--
There are two rules for success in life:
Rule 1: Don't tell people everything you know.