Soft shell crabs: impossible food-wine pairing?!
Last week I was chatting with a food writer who was all about the soft shell crab. Then I was cleaning up over the holiday weekend and intercepted Saveur on its way to the recycling bin: “American Crab: A celebration of our favorite spring catch” read the cover. Crabs, they’re everywhere! Perhaps even on your plate.
Since we are now unofficially in summer, when blockbuster movies turn our brains to mush, I thought I’d give you an easy one for our “impossible” foods series: which wine would you pair with softshell (blue) crabs?
(image)
May
28
2008
On May 28th, 2008 at 7:14 am ,Canadian Wine Lover wrote:
My first thought would be something Alsatian. Perhaps a Pierre Sparr Riesling or Trimbach Pinot Gris.
On May 28th, 2008 at 7:54 am ,Diane Letulle wrote:
Compared with Burritos (which, IMHO, cry out for BEER), I think softshell crabs are a cinch. How about a zesty Sauvignon Blanc from New Zealand? All that citrus flavor would work nicely with fried softshells spritzed with lemon.
On May 28th, 2008 at 8:16 am ,Nancy wrote:
There is a delicious dry rose, made by Etude, from pinot noir. That or a riesling would be fine, I would think. And I’ve never even tasted soft shell crab.
On May 28th, 2008 at 10:51 am ,Bob R wrote:
Crisp, fruity whites like Pinot blanc, Pinot gris, some Sauvignons, or perhaps an Alsatian Riesling.
This past weekend we paired some SSs at the soon-to-be-closing Magnolia’s restaurant in Cambridge with an Oregon Pinot Gris from King Estate and that worked out quite nicely.
On May 28th, 2008 at 10:59 am ,Jeffrey wrote:
Sardinian Vermentino.
On May 28th, 2008 at 11:31 am ,rob wrote:
I think a nice gwertztraminer from france would fit the bill!
http://www.sweetredwines.info
On May 28th, 2008 at 8:26 pm ,Silverlines wrote:
I’d have it with either Chardonnay or Pinot Grigio.
On May 28th, 2008 at 10:25 pm ,Henri Vasnier wrote:
Sancerre! Inimitable with crabs of all sorts.
On May 29th, 2008 at 6:43 am ,Wine Bloke wrote:
An Aussie Sauvignon Blanc from the Adelaide Hills or Pemberton. Anyone heard of these regions?? You will soon.
On May 29th, 2008 at 12:39 pm ,Gary wrote:
I go with Muscadet for steamed crabs, so I’ll stick with Muscadet for the fried, soft-shelled version.
On May 29th, 2008 at 2:20 pm ,Rebecca Rethore wrote:
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!
On May 29th, 2008 at 4:05 pm ,Steve wrote:
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.
On May 29th, 2008 at 5:22 pm ,Craig Camp wrote:
Gruner, Gruner, Gruner
On June 2nd, 2008 at 1:11 am ,Thomas wrote:
I’m surprised no one has suggested Chablis – it was my immediate response to the question.
On June 4th, 2008 at 3:54 pm ,Daniel King wrote:
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
On June 6th, 2008 at 1:11 pm ,Rachel wrote:
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.
On June 9th, 2008 at 4:36 pm ,Mervyn Bartalis wrote:
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
On June 21st, 2008 at 6:52 am ,Frank Fuso wrote:
I had soft shell crabs in Baltimore last night. Viognier. It was Australian. A match made in heaven.
On June 21st, 2008 at 4:27 pm ,ceteka wrote:
i would go for an albarino, like campus stella or a verdejo, like martinsancho. yummy!
On June 24th, 2008 at 9:03 am ,Six Sensationally Strange Celebrations From Around the World wrote:
[…] 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 […]
On July 23rd, 2008 at 3:00 pm ,Jennied wrote:
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.
On November 17th, 2008 at 5:03 pm ,Six Sensationally Strange Celebrations From Around the World | Taking Off wrote:
[…] 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 […]