Comments on: Soft shell crabs: impossible food-wine pairing?!

By: Six Sensationally Strange Celebrations From Around the World | Taking Off

Six Sensationally Strange Celebrations From Around the World | Taking Off — Mon, 17 Nov 2008 22:03:32 +0000

[...] over 22,500 people in 2003 alone! This freaky feast also poses an interesting question to all the vino experts: What kind of wine goes with smoked eel and worm [...]

By: Jennied

Jennied — Wed, 23 Jul 2008 20:00:18 +0000

I definitly would go with a white with this since its a summer seasonal treat, but I think with this dish it would really depend on how and what you are cooking it with. Are you frying them? Then I would pick something with high acidity like a Savignon Blanc to cut through the grease. Then again if I am putting them over a tropical salad or salsa I would choose Viognier to pick up the fruit flavors. Play around with it.

By: Six Sensationally Strange Celebrations From Around the World

Six Sensationally Strange Celebrations From Around the World — Tue, 24 Jun 2008 14:03:07 +0000

[...] over 22,500 people in 2003 alone! This freaky feast also poses an interesting question to all the vino experts: What kind of wine goes with smoked eel and worm [...]

By: ceteka

ceteka — Sat, 21 Jun 2008 21:27:46 +0000

i would go for an albarino, like campus stella or a verdejo, like martinsancho. yummy!

By: Frank Fuso

Frank Fuso — Sat, 21 Jun 2008 11:52:24 +0000

I had soft shell crabs in Baltimore last night. Viognier. It was Australian. A match made in heaven.

By: Mervyn Bartalis

Mervyn Bartalis — Mon, 09 Jun 2008 21:36:06 +0000

I would agree with a number of the writers that a crisp Sauvignon Blanc would work well with any shell fish iorrespective of how cooked or presented. My own personal favourite is Cloudy Bay from New Zealand but in the UK expensive but then, what decent wine isn’t. You get what you pay for.
Cheers

By: Rachel

Rachel — Fri, 06 Jun 2008 18:11:38 +0000

Actually, I tried a wine yesterday that I think would go quite well: Mulderbosch ‘06 Rose of Cabernet Sauvignon (South Africa). Light enough not to overpower the sweetness of the crab, but earthy and peppery enough to stand up to the breading. Hints of cranberry. Great mouthfeel, medium-bodied rose.

By: Daniel King

Daniel King — Wed, 04 Jun 2008 20:54:37 +0000

Mt Nelson Sauvignon Blanc from Marlborough N.Z. would be a runaway favourite for me. Beautifully tropical fruit, subtle herbaceousness, zingy/tangy acidity with that grassy, oceanic finish that leaves the mouth watering for more. Absolutely ideal. I would encourage all wine lovers to give it a try. Vineyard is owned by the Antinori group

By: Thomas

Thomas — Mon, 02 Jun 2008 06:11:29 +0000

I’m surprised no one has suggested Chablis – it was my immediate response to the question.

By: Craig Camp

Craig Camp — Thu, 29 May 2008 22:22:34 +0000

Gruner, Gruner, Gruner

By: Steve

Steve — Thu, 29 May 2008 21:05:11 +0000

The Alsatian of a Pinot Gris sounds good but soft shelled crabs really scream out for a rose!
My favorite American one is Bonny Doon Vin Gris de Cigare – awesome! Or if you’re really out to impress, go for the Tempier Bandol Rose.

By: Rebecca Rethore

Rebecca Rethore — Thu, 29 May 2008 19:20:52 +0000

I think we’re all forgetting a match made in heaven… Viognier! I’d opt for the rediculously brilliant Domaine de Gournier, which still happens to be a reasonably priced wine. Sign me up!

By: Gary

Gary — Thu, 29 May 2008 17:39:33 +0000

I go with Muscadet for steamed crabs, so I’ll stick with Muscadet for the fried, soft-shelled version.

By: Wine Bloke

Wine Bloke — Thu, 29 May 2008 11:43:43 +0000

An Aussie Sauvignon Blanc from the Adelaide Hills or Pemberton. Anyone heard of these regions?? You will soon.

By: Henri Vasnier

Henri Vasnier — Thu, 29 May 2008 03:25:36 +0000

Sancerre! Inimitable with crabs of all sorts.