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Semillon and food?

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

Reply to
Roy
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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

Reply to
Roy
Reply to
Camilla Krogstad

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

Reply to
Roy

Reply to
gerald

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 Cany>I just had a '98 Woodward Canyon "Charbonneau" that was a blend of 95%

Reply to
gerald

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