Semillon, spiced up hummus and chicken schnitzel!

La Frenz of Okanagan fame are recognised for their whites so thought it time to pull the `04 Semillon out of the cellar. I recently tasted the `07 which was rather yummy and had been inserted blind in an Oz line-up. More tropical fruit showed on the Frenz than many from the Oz selection. Vastly different styles/climate/terroir of course.

WTN: `04 La Frenz Semillon Naramata Bench BC, Canada.

Synthetic cork, cellared for 4 yrs, $25 Cdn, 12.5% alc. Wax cap, no foil. 10% Sauv Blanc blended in I believe.
http://www.lafrenzwinery.bc.ca

Color. Deepish lemon verging on a light gold/looks really attractive.

Nose. Peach, white stonefruit, brief hint of grass and gooseberry but very much tropical fruit. After an hour found some spice, quite aromatic.

Palate. Initial entry thought was ripe fruit, lively acidity, fresh and crisp. Allowed wine to warm up a little, starfruit, pear and nectarin.
I think this white has cellared nicely but have to wonder if earlier notes were all that different? Does not have that oily/waxy note one can find in some Semillons but then I have no real experience with this varietal of late. Discuss?

The wine went well with my roasted red pepper hummus as well as a tasty chicken schnitzel with tomato and red onion salad.

Relieved to hear that it withstood 4 years of synthetic cork.

Synthetic cork, cellared for 4 yrs,

brave, brave man...

a tasty chicken schnitzel with tomato and red onion salad.

Is this an Alberta specialty? The sound of it reminds me of something we had growing up called 'City Chicken', which was a breaded boneless chicken on a stick, and pretty unkown outside of Binghamton NY.

Mark writes.....Is this an Alberta specialty? The sound of it reminds me of something we had growing up called 'City Chicken', which was a breaded boneless chicken on a stick, and pretty unkown outside of Binghamton NY.

Funny guy! Breaded chicken breast and pan-fried for you lot out east.

Mark writes.....Is this an Alberta specialty? The sound of it reminds me of something we had growing up called 'City Chicken', which was a breaded boneless chicken on a stick, and pretty unkown outside of Binghamton NY.

Funny guy! Breaded chicken breast and pan-fried for you lot out east.

Like every schnitzel.

Is this an Alberta specialty? The sound of it reminds me of something we had growing up called 'City Chicken', which was a breaded boneless chicken on a stick, and pretty unkown outside of Binghamton NY.

I thought the mid-NY "city chicken" was in fact pork?

Is this an Alberta specialty? The sound of it reminds me of something we had growing up called 'City Chicken', which was a breaded boneless chicken on a stick, and pretty unkown outside of Binghamton NY.

I thought the mid-NY "city chicken" was in fact pork?

Aw Dale, you're correct. It is/was pork. I was having a 'senior moment'. What is this culinary masterpiece doing in NYC though>? perhaps that's why we called it 'city' chicken, because it came from NY? Interesting. I like tracing food etymology.

Mark,
I never have seen it in city. My scant knowledge comes from people who grew up or went to college in Binghampton and Ithaca.

Alberta, Shmalberta! Binghampton, Shminghampton! The true home of the chicken schnitzel is Israel and the truest connoisseurs of chicken schnitzels are Israelis. Any rumors to the effect that the chicken schnitzel originated anywhere else is simply anti-Israeli, anti-Semitic, and anti-truth. Probably in fact, an Iranian plot, part of their nuclear program.

Want proof - no problem. Read the Old Testament. When Moses and his followers crossed over into Sinai what did they eat? No..t'was not mannah. T'was chicken schnitzels.

Hah! Despite tales to the effect that felafel is the national food of Israel, the favorite dish of the vast majority of Israelis - including immigrants from the former Soviet Union, Ethiopia, the U.K., South Africa and yes, even Tanzania - chicken schnitzels!

Anyone successfully unwinding the truth from the fictions stated above wins (on their next visit to Israel) a chicken schnitzel, that on a pita bread together with shredded white and red cabbage, humous, and, if so desired a sauce hot enough to make you understand why there are tales of fire-breathing dragons.

Best
Rogov

P.S. Directly across the street from the offices of my newspaper is a newly opened schnitzel joint. Best schnitzels in town.I am at the paper once every month or two. Was there two days ago. Ate a buncha schnitzels.

Bing-HAM-ton fellas ... no "P" (it's not on the seacoast). New York City people always get this wrong.