We are cooking king crab legs and steaks tonight. (Does that qualify as surf 'n' turf?)

We will be serving drawn butter with the crab so I'm thinking CA Chardonnay. However, how do pair both crab and steak? Serve both reds and whites? Perhaps serve the crab first, as a separate course?
Original Post
a friend of mine once said "you gotta keep 'em seperated".. Cool

quote:
Originally posted by gigabit:
We will be serving drawn butter with the crab so I'm thinking CA Chardonnay. However, how do pair both crab and steak? Serve both reds and whites? Perhaps serve the crab first, as a separate course?
Champagne.

Pairs very well with both. Ideally, you would go with an older Blancs de Blancs, but really just about any Chmpagne would work.

You can also go for a huge white and a not-so-overpowering red. For example, you can go back and forth between an Aubert/Kistler/Martinelli Chardonnay and a nice Chianti or even a Brunello or Rioja with a little age on it.
quote:
Originally posted by Board-O:
I'd serve the crab with a white wine and follow it with the steak and red wine as a separate course.


This makes the most sense, but would be the most work, plates, glasses, etc.
Ditto!
quote:
Originally posted by Board-O:
I'd serve the crab with a white wine and follow it with the steak and red wine as a separate course.
Depends on how big the king crab legs are. They can get really big and be a meal or course by themselves. If so I'd start with a white and go red with the steak.
quote:
Originally posted by Board-O:
I'd serve the crab with a white wine and follow it with the steak and red wine as a separate course.


What Board-O said....
quote:
Originally posted by TBird:
a friend of mine once said "you gotta keep 'em seperated".. Cool


thanks, TBird. It's gonna be in my head all day long....

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