I am having Dungeness Crab for Christmas and I don't know what type of wine to get.
2006-12-22 06:06:31 · 13 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
A good savignon blanc or even a dry riesling go quite well with crab.
2006-12-22 06:08:29 · answer #1 · answered by Mr 51 4 · 0⤊ 1⤋
Okay Josh
Listen to me. I live in on the coast in British Columbia and I work in a fine wine and spirits shop. My dad's a fisherman so I know Crab.
The most widely available and perfect match for Crab is Caymus Conundrum. It runs between 30 and 40 dollars here. It is an amazing blend of white varietals designed to pair with seafood, but has rich lush flavours that make it a special treat worthy of celebration.
Vinho Verde wines are slightly fizzy and light wine that go better on a hot summer patio than a festive holiday table.
Red!!! Oh dear God no. The ammonias that can be present in crab will sour the wine flavour and the likewise the wine will enhance the ammonias in the Crab.
2006-12-22 15:55:51 · answer #2 · answered by LAUGHING MAGPIE 6 · 0⤊ 0⤋
It depends on how you're preparing it. If you are eating it cold, or just plain boiled or steamed, with a cocktail or dipping sauce, you cannot have a better wine to match it's delicate flavour than a light, petillant Portuguese vinho verde. Vinho verdes are cheap, too. If you are serving it hot in a casserole try to match the wine to the other ingredients. A cheese sauce or a tomato-y with sweet peppers sauce might call for a bolder white like a chardonnay or sauvignon blanc or trebbiano. A cream sauce with a bit of spiciness - say with a touch of wasabi - would be a good match for a dry reisling or pinot blanc or pinot gris (or, if you happen to live in the dungeness crab catching part of the world north of the 45th parallel, try a good, steely B.C. Okanagan Valley pinot auxerois), a French muscadet or a Spanish tarragona.
2006-12-22 14:55:54 · answer #3 · answered by Hank 6 · 0⤊ 1⤋
I'd recommend Sauvignon Blanc with Crab.
Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes, and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish. It is also called Fume Blanc.
Some of my favorites are:
Groth 2005 Sauvignon Blanc - $20 (Napa)
Hanna Winery 2005 Sauvignon Blanc - $16 (Sonoma)
Kim Crawford 2006 Sauvignon Blanc - $17 (New Zealand This wine is listed on Wine Spectator's List of Top 100 wines of 2006)
Matariki 2005 Sauvignon Blanc - $20 (S. Africa)
Sterling 2005 Sauvignon Blanc - $14 (Napa)
Te Kairanga 2005 Sauvignon Blanc - $17 (New Zealand)
Fortress 2004 Sauvignon Blanc - $16 (California)
2006-12-23 11:21:03 · answer #4 · answered by Anonymous · 0⤊ 1⤋
Conventional wisdom says to pair seafood with a white wine. Crab-meat is fairly sweet, so I would vote for a sweet white like Riesling or Pino Grigio.
2006-12-22 14:19:03 · answer #5 · answered by mopostic 1 · 1⤊ 1⤋
Any type that you like- don't listen to those "wine experts"(snobs) when it comes to paring food with the "proper" wine. Live in Europe for a while and see how they drink wine! I think it's more trial and error- but try a nice Pinot Grigio.
2006-12-22 14:10:14 · answer #6 · answered by Numb 3 · 0⤊ 1⤋
Port is you want something to compliment the sweetnwss of the crab. I like white zinfandel myself
2006-12-22 14:49:14 · answer #7 · answered by reallyprettythickgirl 2 · 0⤊ 1⤋
I like a red that drinks like a white so my vote is for
Georges Duboeuf Beaujolais Nouveau 2006. This is a red that you keep in the refrigerator, serve in a goblet and chug rather than sip.
2006-12-22 14:35:10 · answer #8 · answered by yellowkayak 4 · 0⤊ 2⤋
Always a white fruity wine. Pinot.. would be nice
2006-12-22 14:11:11 · answer #9 · answered by Esther J 3 · 0⤊ 1⤋
Night Train.
2006-12-22 14:08:04 · answer #10 · answered by Mr. Goodkat 7 · 0⤊ 2⤋