+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html)
+--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html)
+--- Thread: Crab (/thread-47.html)
- hades_ibex - 03-25-2005
Quite simply I'm boiling some crab for a group of people and am thinking about serving a red and a white. How about Beaujolais and a Chard/Semillon? Any other thoughts or specifically recommended labels?
Cheers.
- Innkeeper - 03-25-2005
Sauvignon Blanc would be a better choice for a white.
- Bucko - 03-25-2005
If you're just having cracked crab with drawn butter, the SemChard should be fine. I don't see a red in this scenario ...
- Thomas - 03-26-2005
Sancerre or Anjou Rose to replace the red.
- hades_ibex - 03-26-2005
Many thx. I just thought of a red so there was something for the non-white drinkers.
Cheers.
- wdonovan - 03-28-2005
I would serve a Tavel (or Provencal) rose for the 'red' drinkers. Goes great with shellfish and has some of the qualities that 'red' drinkers would appreciate more than 'white' drinkers.
DISCLAIMER: The above is an intentional oversimplification. No need to flame. thx
- Thraz - 03-28-2005
Actually I think the Tavel or other dry rose is a great idea, and it may be a nice discovery for those guests who have not had it.