..for tonight's dinner.

I flicked on the slow-cooker on the way out, in it you'll find chopped parsnips and spuds with chopped tomatoes, onion, a little stock with lime juice, and a mix of herbs & spices, garam masala, bay, sage. Sitting pretty in the middle is a joint of pork. Lightly spiced pork casserole.

I decided a robust white would go nicely, checked the rack, decisions, decisions... chose two bottles and put both in the fridge.

The first is my idea of wine hell, heavily oaked, buttery NW Chardonnay with a 14.5% alc. This came via a Laithwaites mixed case and has sat in the rack for around eighteen months..
Lategan Barrel Chardonnay '07, SA.
Lategan 'Barrel Chardonnay' is the estate's premium white, made from purely Chardonnay, fermented and matured for nine months in wooden barrels to marry the rich fruit flavours with delicious creamy notes of oak.
Should I put my prejudices to one side and give it a go?

Second choice is my last bottle of Tim Adams Semillon '04. I think aged Semillon can make quite a decent food wine, the gentle oak and orange peel flavours should compliment the pork dish nicely.

What will it be folks?

That's easy. Both.

I'll get in there before Bacchus.....

Both

d'oh

You two.....

That must have been SECONDS apart. Unlucky Shez, I was up "early" today.

I'd have thought the Semillon would be better.

I had a bit of a moment as I read the initial post. As I'd come from the index, I had Bacchus's name in my mind, because he'd made the last post and when I started reading the ingredients I thought he'd gone all foodie on us and maybe the whole Bacchus persona was a sham and he's really a one glass a nice parent of five who loves a rich, spicy sauce, but no.

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mel

Strange, I would serve red wine or maybe a riesling if white is required.

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He who knows all the answers has not been asked all the questions.

GK, much will depend on the sweetness of that big Lategan chard. However, I'd be tempted to go with the oaky and fuller NW Lategan 'Barrel Chardonnay' because the pork casserole is going to be more spicy and rich with the Garam Masala and your huge parsnips.
Parsnips have quite a pervasive flavour, when simmered for hours, rather than roasted on the side.

I may have opted for Mel's opinion had the Pork been simply roasted in a plain way.... But, since the Tim Adams Sem 04 will be drier and more evolved, and subtle now, it could be "drowned out" by a very savoury, rich or spicy casserole.

Therefore, given the choice -

You said you wanted to rid yourself of that extra heavy oaked SA Chardonnay - So, this is a prime opportunity to mask too much oak, and hide the 14.5% alc !

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Duncan

Dunc's wise words have swung it, Im opening the Lategan.

BTW, I just tasted the casserole, ding dong delicious!

Enjoy the sun everyone

Its a very well made wine and Im sure there are people who will love it, but not me.

It reminded me of an Oloroso sherry with new wood.

However, I am beginning to rediscover Chardonnay.