Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

On Wed, 30 Jun 2004 21:12:08 GMT, Bill
wrote:


Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

Living in the Pacific Northwest, we sometimes come across crab cakes
served as appetizers. But they are most likely made with Dungeness
crabs and are often topped with a little dollop of aioli, in which
case chardonnay works great. Without the aioli, my mind would go blank
after SB.

Vino
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"Bill" wrote in message
...

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

How about a Muscadet? That's the traditional accompaniment for shellfish
(althought that typically means raw oysters). I can visualize that being
good with crab cakes.

Tom S

I work for a winery and recently we did a food/wine event at a local country
club. 15 wineries, 15 restaurants matching 1 wine with 1 sampling. My job
was to match my wine with you guessed it "crab cakes" Chef and I sat down 3
weeks b4 the event and sampled, Chardonnay no-oak, and Chardonnay BF. Also
tried Pinot gris, Riesling, Sauvignon blanc, dry Gewurztraminer and Vidal.
We selected the Chardonnay no-oak. Perhaps the Crawford was a little to
intense, high alcohol???? I find that no-oak Chardonnay needs a little RS
(8.0 grams/L ) to balance the acidity, and the alcohol should not be over
12%
"Tom S" wrote in message
...

"Bill" wrote in message
...

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

How about a Muscadet? That's the traditional accompaniment for shellfish
(althought that typically means raw oysters). I can visualize that being
good with crab cakes.

Tom S

A premier cru Chablis might work. You would want one of the traditional,
unoaked ones that have good acid andmineral character. A Grand Cru
Chablis can be quite powerful, even fruity, and might not be the best
match.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

Bill wrote:

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.


Some may not fully understand how powerful the flavor of blue crab is if
they've not had it themselves. Given that fact, I'd suggest that a
SB/semillon in the white Bordeaux vein might be better suited than a NZ
example (though a Babich SB might do the trick). A Chablis would also
do well (as has already been said).

Mark Lipton

"Bill" wrote in message
...

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

How about Orvietto?

Rich R.

My personal favorite with Dungeness crab cakes is Greco de Tufo.

"Bill" wrote in message
...

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

In ,
Ronin typed:

My personal favorite with Dungeness crab cakes is Greco de
Tufo.


Although I've never had the two together, I like Greco di Tufo a
lot, and the combination sounds to me like it should be good.

--
Ken Blake
Please reply to the newsgroup

My personal favorite with Dungeness crab cakes is Greco de Tufo.

I'd second that!

In article ,
Bill wrote:

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.

*
Try a NZ Marlborough SB next time.

earle
*

--
__
__/\_\
/\_\/_/
\/_/\_\ earle
\/_/ jones

Earle Jones wrote:

In article ,
Bill wrote:


Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.


*
Try a NZ Marlborough SB next time.

Earle,
The Grove Mill SB he mentioned *is* from Marlborough...

Mark Lipton

Earle Jones wrote:

In article ,
Bill wrote:


Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.


*
Try a NZ Marlborough SB next time.

Earle,
The Grove Mill SB he mentioned *is* from Marlborough...

Mark Lipton

Earle Jones wrote:
In article ,
Bill wrote:

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.
*
Try a NZ Marlborough SB next time.

earle
*
The Ferrari-Carano Fume works well also IMHO.
Dick

Earle Jones wrote:
In article ,
Bill wrote:

Living in Maryland, I get to eat great crab cakes regularly. The
crab served in restaurants is so good in Maryland that you very
quickly learn that you are going to be disappointed ordering any
thing with crab out side the state. We are talking blue crabs
only.

In the years of eating the crab cakes here, I have never found exactly
the right wine. The crab cakes are very delicate with very little spice
and are broiled. Last night I paired a Kim Crawford Unoaked Chardonnay
with them. The Chardonnay was overpowering by far. The one closest to
my heart but probably not a great match is Chateau Souverain SB or
even a Grove Mill SB.

Any experiences at solving this problem would be appreciated.
*
Try a NZ Marlborough SB next time.

earle
*
The Ferrari-Carano Fume works well also IMHO.
Dick