Wine Pairing with Crab Cakes

Saturday, January 19, 2013

As the wine rule goes, you should always pair white wine with fish. As this is very much true there are also some delicious exceptions.

Crab cakes are a rich delicious dish that is usually fried to create a crunchy crust around the moist crab concoction in the middle. They can be served for brunch, lunch, an appetizer or for a full meal at dinner time.

Following the rule of wine with fish, below are some perfect white wine pairings to enhance the flavor of any crab cake you decide to put on the menu.

White Wines

Sauvignon Blanc – This wine is among the favorite wines to be served with crab cakes in restaurants. The acidity in the wine will cut through the deep fried outer shell of the crab cake. Sauvignon blanc wines are meant to be enjoyed while they are young but do age gracefully. Try a Sauvignon Blanc from the Californian Napa Valley or somewhere in New Zealand or Australia.

Savennieres – This wine comes from the Loire Region in France and has a high concentration. Its best taste comes after it has age about five years. It is a dry white wine with a citrus undertone and compliments the crab cakes nicely. Try the Baumard Savennieres wine which has a little bit of a toasted undertone this compliments the fried breading outer layer of the crab cake.

Riesling – Riesling wine is a great compliment to crab cakes if there has been some spice added like hot peppers or hot sauce. The Louisiana style crab cakes usually have a little heat to them so try pairing them with a sweet Riesling wine. Try a Willamette Valley Vineyards Riesling which has a lower alcohol concentration level that compliments the heat level of the crab cakes.

Chardonnay – Chardonnay wines are very much the favorite to pair with baked crab cakes. They have a light sweet and citrus taste and can become oaky at times. They would be to full and overwhelming if the crab cakes were fried so be careful not to pair with a fried crab cake. Try a 2007 Aubert Reuling Chardonnay.

Sparkling wines – are also a great choice to pair with deep fried crab cakes. They are light and crisp and clean the palate with each sip, so you may taste the delicious buttery taste of the crab with each bite. Try Woodbridge by Robert Mondavi.

Voignier – This wine can be quite oaky but if it is blending right it will have just the perfect hints of citrus and fruit. Sometimes it is blended with a Chardonnay which also is a great compliment to crab cakes. Viogniers are best consumed before their third year, so they are a young wine to enjoy the while the floral aromas compliment the crab cake. Try the 2010 Oswego Hills Viognier

Red Wine

If you aren’t a white wine drinker there are some red wine options out there for you.

Sangiovese – It is a light blend with full fruit undertones which is sometimes blended with a Cabernet. They have high herbal notes which will compliment the crab cakes. Try a 2008 Riserva Sangiovese by Vino Noceto winery in California.

No matter what type of wine drinker you are you can pair any number of white or red wines with crab cakes. Just make sure there are dry and fruity to compliment the rich fried taste of the crab cake. Try to avoid any wines that are buttery or oaky as they become too full paired with the crab cakes