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+--- Thread: '05 Fincastle Hybrid Vigor (/thread-14061.html)
- Innkeeper - 06-14-2008
2005 Fincastle Vineyard & Winery, Hybrid Vigor, VA (Approx $10). Alcohol level: 12.5%. This is a blend of Traminette, Vidal Blanc, and Chardonnel. It is semi-sweet, containing 1% RS. We picked it up on our trip south in early '06.
It gives you a good belt of citrus on the nose and upfront. Nice body with that touch of sweetness in the middle, and a lovely finish. Thought it might be getting old, but it was as fresh as the proverbial daisy.
We matched it with broiled homemade crab cakes using the recipe on the Old Bay can; and eggplant salad. It turned out to be a great match. Great Friday night.
- Drew - 06-14-2008
Carl, try this receipe that is named after one of my Dad's best friends. It allows the sweetness of the crab to shine.
Drew
Bills famous Maryland Crab Cakes
Dry Mix
Finely crush 14 saltine crackers
Add 1/2 teaspoon Old Bay Seasoning
Add 1/8 teaspoon ground black pepper
Add 1 teaspoon onion powder
Add the above dry mix to 1 pound crab meat
Wet Mix
1 Egg
3 Tablespoons mayonnaise
1 Teaspoon yellow mustard
Mix well and pour over the crab and dry mix, lightly toss with spoon and fork to distribute.
Form into cakes and broil or fry.
- Innkeeper - 06-14-2008
Thanks Drew, we copied the recipe. However, the crab we get around here doesn't shine much on its own.
- Kcwhippet - 06-14-2008
Gonna try that recipe tomorrow. Like IK we don't have access to really great crab here, but I did find some fairly decent looking Jonah crab leg meat at Whole Foods. I'll let you all know how it comes out. BTW, I was thinking of trying some Casal Garcia Vinho Verde with the meal.
- winoweenie - 06-15-2008
Copied that sucker me-self. Whenced I see some good lump crab meat will execute as ordered. WW
- Kcwhippet - 06-15-2008
Decided to make some fresh slaw with fennel to go with this --- cabbage, fennel, lemon juice, sour cream, mayo, tarragon, parsley, salt pepper. Yummy.
- wondersofwine - 06-17-2008
The slaw sounds really great. I go easy on seasoning with crab and prefer lemon juice to lift the flavor.
- Kcwhippet - 06-17-2008
Made the crab cakes last night. They were awesome!!! What a great tasting recipe. I don't think you should shy away from this one, Jane. The spices were just a slight counterpoint to the sweetness of the crab.
The slaw came out great, too. I've made it a few times already, and I think I finally have it down pat.
The Vinho Verde turned out to be a good match, also.
- TheEngineer - 06-17-2008
Thanks for the recipe Drew!