Semillon and food?

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

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:

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

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%