My wife just picked the remaining crabs from a party we hosted last night for my office. It looks like we will be having crab cakes for dinner. What should I pair with them? For whites, our cellar is mostly limited to Chablis, Champagne, Muscadet, Verdicchio and Riesling.
Make a nice remoulade and go with champagne.
As a matter of fact, had this last night with a garlic remoulade and 2013 Boillot Clos de la Mouchère. Absolutely great together.
My wife and I cook crab cakes at home at least 1-2x per month. Of your list, I only have Riesling, and like them with a higher-acid version. Like them with White Bordeaux as well.
Blanc de blancs.
I’d go with Champagne to balance the delicate flavors of the crab. If I were to do Riesling (and I’d do Muscadet first) I agree with Bobby that a higher acid version would work better, but I would also go with dry instead of sweet.
I’d either go BdB or chablis. The riesling idea gives me the shivers
Grüner Veltliner “Ried Lamm” Schloss Gobelsburg 1998 … abolutely gorgeous …
could do also a younger vintage (2011 !) - and Ried “Renner” or “Grub” will also do
I forgot that I have some Sancerre and dry Chenin Blanc too including a couple Foreau Brut. I am leaning towards Nathalie Falmet Le Val Cornet. Not sure if that is a BdB though.
Nope. Half meunier and half noir. Should work ok though.
Champagne and white Burgundy. Muscadet, too.
I ended up opening a Ployez-Jacquemart Extra Brut Rose. 50% Chardonnay, 37% Noir and 13% Meunier. Not bad right now and I think it will work nicely with the crab cakes. Ann likes it so all is good. Thanks guys.
I’ll drink Chablis with almost anything, but for me the sweetness of the crab actually goes best with Sauvignon blanc, so I think Sancere or white bordeuax would be my choices. (particularly if the crab is Dungeness).
Ripe year Chablis works well with crab. 05 or 09 Dauvissat Les Clos is an awesome match.
Late to the party, sounds like you chose well.
Don’t know the prep, so fwiw, nothing right?..but muscadet here would have been on top
Depends on seasoning / spice / sauce etc. Each of the cited wines could work depending on all that. Champagne (almost) always safe bet. Absent any heat, 1er Cru Chablis; with heat I’d consider Riesling.
+1 across the board. We often throw in some sort of mild level of red pepper flake – often Aleppo or Urfa Biber. But just a very little bit. Works well with reisling feinherb or kabinett (acidity in the wine works as a foil for the rich crab).
“Crab and Riesling are part of the Creator’s plan”–Hugh Johnson
but we frequently do 1er Cru Chablis
Can’t go wrong with champagne but we make crab cakes often and our go to is Chenin Blanc.
Let us know how it works out.