Sauvignon Blanc is wonderful with spicy or 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.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
Alcohol can be addictive. Drink in moderation.
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