A Match Made in….
I’ve caught a glimpse of heaven, and it’s in the shape of a Dungeness crab, accompanied by a glass of Chardonnay.
It’s been a long week. A very long week. At the winery today, a group got to come up to our mountain location, drive to the south vineyard (which used to be a Christmas tree farm) to cut down their very own fir, then come back for cracked crab and wine. Luckily for me, there were crustaceans to spare and an open bottle of 2003 Thomas Fogarty Estate Reserve Chardonnay.
Now, trust me, I usually steer clear of Chard; it’s almost always my last choice in whites. But the buttery goodness so many people like– and I avoid– is the perfect pairing to the delicate crab meat dipped into warm butter. After all, how many chances do you get to eat something so simple, so fresh? AND coat it in butter? (Hello, Paula Deen!)
It’s one of those pairings you read about but don’t really comprehend until the flavors meld in your mouth, dance that beautiful waltz on your tongue. Like foie gras and Sauternes, sparkling wine and smoked salmon, Bleu cheese and Port…. you have to try it for yourself.
Dungeness crab, Chardonnay, food and wine pairing
April 10th, 2007 at 8:08 am
[...] The regular is a solid wine. Pear, apple, and a lingering crispness make it a better food wine. It often pleases the palates of people who normally don’t drink Chardonnay. However, the first time I ever tasted the reserve, I thought to myself I’d actually buy a bottle of that which I’ve never said about any Chardonnay. It was so perfectly balanced: the acidity, alcohol, fruit flavors, minerality, and rich mouth feel. Lovely to drink without food and perfect with scallops or crab….I have to admit I was partial to this one going into the survey. [...]