Wine Pairing
Singapore
Black Pepper Crab
新加坡黑胡椒螃蟹

Description

Peppery Syrah/Shiraz is the best match to Peppery Crab.

Cool climate Syrah from the Northern Rhône Valley in France is just a liquid luxury.

The fried crab garnished with soy and oyster sauce, garlic, shallots, coriander and large size Tellicherry Black Peppercorn is so yummy and smoky that it reminds of a BBQ pepper steak, just with the consistency of crab meat.

Tellicherry peppercorn is considered the finest sort, more pungent with complex citrus notes.

White wines with some residual sugar are also a good choice because they balance the heat of the chili and the sweetness of the added sugar as an ingredient in the dark sauce.

Sauvignon Blanc is wonderful with spicy and tasty crab dishes.

Best regions are: Marlborough (New Zealand), Alto Adige (Italy) and the two Loire Valley regions of Sancerre and Pouilly-Fumé (France).

A study on red wines and fish discovered that naturally occurring irons found in many red wines were the primary enemy of seafood because irons accentuate unpleasant sensations of fishiness in the aftertaste.

Red wines with greater acidity work better with seafood as the acid reduces unpleasant sensations of fishiness. So, to match your tasty crab, choose a red wine with low iron content, moderate tannins and lots of young fresh fruit flavors.