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. (Sure wish it'd been botrytis-affected -
would have given a good Sauternes a run for its money.) We had it with
crab cakes, but I don't think that was the best match. (I think a NZ
Sauvignon Blanc would have been better.)

Anyway, the question arose: "What would be a 'good' accompaniment for
this wine?" Thoughts?

--
Regards,

- Roy

=*=*=
Always do right. This will gratify some people and astonish the rest.
- Mark Twain
The truth is rarely pure, and never simple. - Oscar Wilde

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?

Thanks (in advance) to any takers.

--
Regards,

- Roy

=*=*=
Always do right. This will gratify some people and astonish the rest. -
Mark Twain
The truth is rarely pure, and never simple. - Oscar Wilde

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?

Thanks (in advance) to any takers.

--
Regards,

- Roy

=*=*=
Always do right. This will gratify some people and astonish the rest. -
Mark Twain
The truth is rarely pure, and never simple. - Oscar Wilde

"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.

"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.

Camilla Krogstad wrote:

> "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?

I wish I could. I'm not too good at separating out the flavor components in a
wine. This was very oaky, very dry, with strong Semillon fruit flavor. Upon
first tasting, I thought its flavor profile very similar to some '88 Sauternes
with which I'm acquainted (Ch. Rayne-Vigneau or Ch. Rieussec) except without the
sweetness or the botrytis. It also reminded me somewhat of a big, buttery/oaky
Chardonnay (except with Semillon fruit). Don't know if that helps, but I'm
afraid that's about the best I can do. (And thanks for the response.)

--
Regards,

- Roy

=*=*=
Always do right. This will gratify some people and astonish the rest. - Mark
Twain
The truth is rarely pure, and never simple. - Oscar Wilde

Camilla Krogstad wrote:

> "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?

I wish I could. I'm not too good at separating out the flavor components in a
wine. This was very oaky, very dry, with strong Semillon fruit flavor. Upon
first tasting, I thought its flavor profile very similar to some '88 Sauternes
with which I'm acquainted (Ch. Rayne-Vigneau or Ch. Rieussec) except without the
sweetness or the botrytis. It also reminded me somewhat of a big, buttery/oaky
Chardonnay (except with Semillon fruit). Don't know if that helps, but I'm
afraid that's about the best I can do. (And thanks for the response.)

--
Regards,

- Roy

=*=*=
Always do right. This will gratify some people and astonish the rest. - Mark
Twain
The truth is rarely pure, and never simple. - Oscar Wilde

On Mon, 13 Sep 2004 06:19:38 GMT, 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. (Sure wish it'd been botrytis-affected -
>would have given a good Sauternes a run for its money.) We had it with
>crab cakes, but I don't think that was the best match. (I think a NZ
>Sauvignon Blanc would have been better.)
>
>Anyway, the question arose: "What would be a 'good' accompaniment for
>this wine?" Thoughts?

On Mon, 13 Sep 2004 06:19:38 GMT, 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. (Sure wish it'd been botrytis-affected -
>would have given a good Sauternes a run for its money.) We had it with
>crab cakes, but I don't think that was the best match. (I think a NZ
>Sauvignon Blanc would have been better.)
>
>Anyway, the question arose: "What would be a 'good' accompaniment for
>this wine?" Thoughts?

Sem Sav comes in many flavors. CA Sem-Savs come in a lot of flavors,
form dry dry to pure grass.

the pure grassy of Mondavi to the steely of france, and the very
oily, full, and smooth of OZ.

The OZ wine is a great with any strong white food, as it adds body.

Never had Woodward Canyon, so could not guess.

On Mon, 13 Sep 2004 06:19:38 GMT, 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. (Sure wish it'd been botrytis-affected -
>would have given a good Sauternes a run for its money.) We had it with
>crab cakes, but I don't think that was the best match. (I think a NZ
>Sauvignon Blanc would have been better.)
>
>Anyway, the question arose: "What would be a 'good' accompaniment for
>this wine?" Thoughts?

Sem Sav comes in many flavors. CA Sem-Savs come in a lot of flavors,
form dry dry to pure grass.

the pure grassy of Mondavi to the steely of france, and the very
oily, full, and smooth of OZ.

The OZ wine is a great with any strong white food, as it adds body.

Never had Woodward Canyon, so could not guess.

On Mon, 13 Sep 2004 06:19:38 GMT, 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. (Sure wish it'd been botrytis-affected -
>would have given a good Sauternes a run for its money.) We had it with
>crab cakes, but I don't think that was the best match. (I think a NZ
>Sauvignon Blanc would have been better.)
>
>Anyway, the question arose: "What would be a 'good' accompaniment for
>this wine?" Thoughts?