Tips

For Soft-Shell Pairings

Discussion Policy

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.

Wednesday, June 4, 2008

· Pair soft-shell crabs with wine based on the cooking method used or the dish's dominant ingredients or flavors.

Deep-fried: champagne or other sparkling wine, such as cava

Grilled or sauteed: chardonnay, especially lightly oaked

Butter, bacon or pancetta: chardonnay

Tropical fruit (such as lime, mango, papaya): sauvignon blanc, especially from New Zealand

Lemon: sauvignon blanc, especially from California or France

Nuts (such as almonds, hazelnuts, pine nuts): chardonnay, especially lightly oaked; or Riesling, especially Kabinett

Pesto: sauvignon blanc, especially grassy or herbaceous

· In general, opt for high-acid and unoaked or lightly oaked wines.

· Avoid red wines, which clash with soft-shell crabs, and heavier rosé wines, which tend to overpower them.

· Consider serving non-drinking guests ginger ale, or sparkling water with a squeeze of grapefruit, lemon or lime.