Mar 9, 2017 - Blog, Wine    No Comments

What’s with this Wine Pairing Thing?

First, let me say I’m not a big fan of shellfish, but when the vintner suggested pairing crab and Cupcake Chardonnay on the back of the bottle, I had to try.

See, I’m a bit new to the pairing table. I used to just drink wine with whatever I was eating, taking little notice of the age old ‘rule’ of white with fish, red with meat. I am a Californian, after all.

So, back to the bottle; “Serve chilled cupcake chardonnaywith crab cakes, seared Ahi tuna on waffle crackers or fresh baked French bread and cheese” says the back label of my 2010 Cupcake chardonnay. Initially, I wondered just how dedicated they were to actual pairing, as everyone and their grandmother knows about the cheese thing, even if cheese is the number one taste eliminator of subtle flavours.

Mulling it over I decided I liked the company’s attempt at educating its interested drinker’s with these mini menus. Great idea!

Some of you may know that I’ve been flirting with Cupcake for weeks now, and though I’ve enjoyed it with many dishes, for some reason the exoskeleton proposal stuck in my mind… you don’t think it could have anything to do with my arachnophobia, do ya?

Naaah…

Today I finally had enough nerve. I bought pre-made frozen crab cakes and fried them in a tiny bit of olive oil until crispy. Added a salad and took the first bites accompanied with the chardonnay.

I think I get it… I see what they mean; the delicate blend of distinct flavours of the Cupcake, being fruity to start with and a long woody finish, were not overpowered by the Trader Joe’s Maryland crab cakes. The crab flavour, which as I said I’m not crazy about, was actually improved by the wine. Much like sniffing coffee beans between perfumes or ‘cleansing’ ones palette with pickled ginger before another bite of sushi, the chardonnay made it possible to get through the meal. Imagining what this pair would be like to someone who truly liked crab, I can testify that the flavours accentuated each other. The verdict? The wine was the best part of the pair.

salad_poached_eggI’m trying the tuna next, though probably without the crackers. A mixed green salad complete with a five minute egg on top, sliced open to drool out like a Hawaiian volcano is more my style.

But for those of you not in love with seafood or fish, please, be my guest and move on to the cheese!

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Originally posted 2012-01-26 22:58:43. Republished by Blog Post Promoter

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