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+--- Thread: What to use in recipe? (/thread-19781.html)
- tomsmombecky - 11-12-2005
I am making crab alfredo tomorrow night and I have no idea what kind of dry white wine to use in the recipe. This will be my first try cooking with wine and I want my husband and father (who is a culinary arts grad.) to enjoy the meal.
- brappy - 11-13-2005
Uhhhh....
I wouldn't use any wine in the recipe. Make your Al Fredo sauce (butter, parmesan, heavy cream, sea salt, white pepper, etc.)seperately from the crab. After the pasta and sauce are combined heat up the LUMP crab in clarified butter and place on top. Grated parmesan over that and something for color. As far as wine pairing, white. personally, I'd have a chardonnay that's gone through a good amount of malo and stored in a mix of French and American oak. Obviously something that is incredibly well balanced; ie Far Niente, Nickle & Nickle, Peter Michael, etc.) If I were to go less expensive an obvious choice would be La Crema Chard. But at any rate, talk about a glorious combo. I'm getting hungry.
Anyway, you should be able to find any of these wines if not in Portage, a fairly short drive to Madison.
By the way, make sure you get the best crab available. Fresh if possible may be available in Madison. Preserved crab will just ruin the dish.
Sounds like fun. Wish I was there to see the outcome. If you would, let us know how this turns out. Maybe take notes on the wine and food.
brap
- Innkeeper - 11-13-2005
Hi Becky, and welcome to the Wine Board. That's good advice. If you want something that you can close up and use some other time try Dry Vermouth.