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We were in Portsmouth, N.H. for an industry workshop, and I bought this one for dinner we had one night at the Oar House Restaurant.

Very dry, but had enough fruit to keep it interesting. Had a nice somewhat oily mouthfeel. Didn't have the depth of the half dozen other Alsatian wines I've had ( Riesling and Pinot Gris). But the combination of the acidity, dryness, and fruit flavors would have steered me to this region if it were tasted blind. A nice little drink for an inexperienced crowd.

One neat thing. A few of the guys ordered crabcakes as the appetizer. The crabcakes really took the wine up a few notches and made it luscious. It was neat to show the guys this little phenomenen. I had the Tilape fish, and the wine worked better with the crabcakes.
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Over the last few years, I have found crab cakes to be ultimate partner for white wine, any white if you think about it. You can go the rich on rich approach, maybe a CA Chard to complement the richness of the cake. Or the contrasting side, say a NZ sav blanc. The razor sharp acidity that bites right through the crab, complementing both in harmony. Riesling, Pinot Gris, you name it, they all are superb partners for the ol' crab cake.



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