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Wine Pairing for Crab
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We are going to a charity crab feed this weekend in Napa. It is BYOB. Any suggestions on a wine pairing for crab. The crab will be boiled/steamed and accompanied with butter, cocktail sauce, lemon, etc. I was thinking Sauvignon Blanc? Riesling?
 
Posts: 2 | Location: St. Helena, CA | Registered: Oct 21, 2002Reply With QuoteReport This Post
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viognier. yummmmmmmmmm Smile


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Go Yankees! Razz


 
Posts: 8463 | Location: Los Angeles | Registered: Nov 20, 2002Reply With QuoteReport This Post
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quote:
Originally posted by Springmtnlover:
We are going to a charity crab feed this weekend in Napa. It is BYOB. Any suggestions on a wine pairing for crab. The crab will be boiled/steamed and accompanied with butter, cocktail sauce, lemon, etc. I was thinking Sauvignon Blanc? Riesling?


Sauvignon Blanc always works for me with fresh crab (local dungeness I assume). St. Supery or Kenwood should be tasty and crisp enough, and won't break the bank.


-IB

"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
 
Posts: 8869 | Location: The Circle City | Registered: Nov 24, 2006Reply With QuoteReport This Post
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I like the options above and also think a good chardonnay would match up nicely with the butter sauce.

I love champagne and crab.

edited for typos.

This message has been edited. Last edited by: Een,
 
Posts: 1068 | Location: Chicago | Registered: Jun 22, 2005Reply With QuoteReport This Post
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NV Champagne
 
Posts: 4201 | Location: Southern Calif | Registered: Jul 07, 2003Reply With QuoteReport This Post
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so basically, almost any white!LOL i'll throw albarino out there too, even tho i have not tried the combo yet. i can't imagine that it wouldn't work...


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Go Yankees! Razz


 
Posts: 8463 | Location: Los Angeles | Registered: Nov 20, 2002Reply With QuoteReport This Post
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I will see your albarino and raise you a falanghina....


Romeo and Juliet are together in eternity....

SAN FRANCISCO GIANTS - 2010 and 2012 WORLD SERIES CHAMPIONS!!!
 
Posts: 9635 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003Reply With QuoteReport This Post
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I got you all beat...

D'Arenberg Marsanne/Viognier The Hermit CRAB


Go HOKIES!!!
 
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001Reply With QuoteReport This Post
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might as well invite some Germans in from the Mose!


"This is the strangest life I've ever known."
 
Posts: 1352 | Location: SF Bay Area | Registered: Nov 07, 2006Reply With QuoteReport This Post
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Santa Cruz Mountains Chardonnay is always my first choice with local Dungeness crabs.

Loire Valley Chenin Blanc is my second pick.

I drink more white wine during crab season than any other time of the year.


Paul Romero (tlily)- Owner, Winemaker, Tour Guide
Stefania Wine
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Posts: 7598 | Location: San Jose | Registered: May 24, 2002Reply With QuoteReport This Post
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Here's another... L'Aventure Roussanne.
 
Posts: 6 | Location: Chicago | Registered: Jun 16, 2006Reply With QuoteReport This Post
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St. Suprey is my pick.
quote:
Originally posted by indybob:
quote:
Originally posted by Springmtnlover:
We are going to a charity crab feed this weekend in Napa. It is BYOB. Any suggestions on a wine pairing for crab. The crab will be boiled/steamed and accompanied with butter, cocktail sauce, lemon, etc. I was thinking Sauvignon Blanc? Riesling?


Sauvignon Blanc always works for me with fresh crab (local dungeness I assume). St. Supery or Kenwood should be tasty and crisp enough, and won't break the bank.
 
Posts: 1411 | Location: Little Rock, AR | Registered: Oct 06, 2006Reply With QuoteReport This Post
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Most whites will be fine. I'd avoid a huge wine like a Garnacha Blanca.


Just one more sip.
 
Posts: 36736 | Location: NY | Registered: Oct 18, 2001Reply With QuoteReport This Post
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quote:
We are going to a charity crab feed this weekend in Napa. It is BYOB. Any suggestions on a wine pairing for crab. The crab will be boiled/steamed and accompanied with butter, cocktail sauce, lemon, etc.


One of my favorite things to rip into - especially outside in the summer.

quote:
so basically, almost any white!


Got that right. One of the few times I barely pay attention to the wine I'm drinking.

I usually do this by steaming (don't boil! - takes a lot of the flavor out) with Olive oil, butter, garlic and fresh parsely. Yum!
 
Posts: 7448 | Location: Long Island, NY | Registered: Sep 27, 2003Reply With QuoteReport This Post
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Butter? Lemon? Delicate flavour of crab?

Chablis!


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Posts: 8291 | Location: Vancouver, BC | Registered: Oct 17, 2001Reply With QuoteReport This Post
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I like a Sancerre or a Pouilly Fume. The acidity and minerality is a nice counter to the sweetness of the crab. If you use lots of drawn butter (I don't), a CA chardonnay is good.
 
Posts: 3029 | Location: Boca Raton, FL | Registered: Dec 29, 2006Reply With QuoteReport This Post
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Butter? Lemon? Delicate flavour of crab?


I forgot to say: I'd skip the lemon. Lemon is for cold crab cocktail, not steamed butter ones. It's also a big roadblock to your wine matching.

Lemon is the biggest wine killer out there.
 
Posts: 7448 | Location: Long Island, NY | Registered: Sep 27, 2003Reply With QuoteReport This Post
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quote:
Originally posted by Hunter:
Lemon is the biggest wine killer out there.


over asparagus??? Eek Razz


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Go Yankees! Razz


 
Posts: 8463 | Location: Los Angeles | Registered: Nov 20, 2002Reply With QuoteReport This Post
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Originally posted by Seaquam:
Butter? Lemon? Delicate flavour of crab?

Chablis!


You beat me to it.


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Posts: 212 | Location: Stockholm, Sweden | Registered: Dec 18, 2006Reply With QuoteReport This Post
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