Ever had a crab wonton? Well, if you haven’t, find your nearest crab wonton shop and get you some! But, before you do that, make sure you have a great New Zealand Sauvignon Blanc lined up to pair with it!
We were given some New Zealand Sauvignon Blanc samples, and decided to celebrate Dungeness Crab Season by doing some food and wine pairings. We’d like to thank Joanne and the wonderful crew from Pier 46 Seafood Market and Restaurant for hooking us up with some excellent crab!!!
So, our featured Sauvignon Blanc this time around was a 2009 Monkey Bay from the Marlborough region in New Zealand. To start with, this wine had some of the standard SB stuff goin’ on…citrus, grassy, tangy, and refreshing. Now, imagine all that, and add to it a hot and fresh crab wonton! This thing was crispy and warm with just the right amount of cream cheese to compliment the chunks of fresh, warm crab that were perched inside this delightful little package of goodness.
Once we tasted the crab wonton, the wine changed; the tang lifted and things mellowed a bit. The creamy cheese brought out a creaminess in the wine that you wouldn’t normally find in a Sauvignon Blanc. Well, and then there’s the crab! Not sure about you, but we’re (Annie, really) super duper crab freaks…and the crab just sparked the wine and made this wonderful merriment in the mouth that was one of those super-sonic food and wine pairing experiences. It’s pretty natural, I suppose, crab and Sauvignon Blanc; but to actually have it all at your fingertips is a life-changing experience.
Try it. Won’t you? What will you pair with crab? With Sauvignon Blanc? With food…with wine???
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