On Aug 2, 11:58�am, "Dee Dee" > wrote:
> "Godzilla" > wrote in message
>
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> > Year after year, Kim Crawford Marlborough Sauvignon Blanc ranks at the
> > top of my preference list.
> > The 2006 that I tried last night was no exception. It had the
> > characteristic Citrus and Tropical Fruit overtones, the pale
> > burnished gold color, the clean nose and long finish plus an
> > intangible element of good balance. According to Hugh Johnson, Kim
> > Crawford is now owned by a Canadian company.
> > It would appear that the new owners have wisely kept their sticky
> > fingers out of the area of wine making and concentrated upon
> > merchandising the product. That is not always the case with corporate
> > buyouts. More often, the bean counters manage to destroy fine things
> > with their meddling.
>
> > I made some crab cakes as the entree to set off the wine. There have
> > been problems in the past with keeping the crab cakes intact while
> > cooking, but this has been solved from an unexpected source.
> > Some Googling on the subject brought up the web page of Senator
> > Barbara Mikulski, hailing from the crab cake capital of the US,
> > Maryland. On it she had her favorite recipe for crab cakes, which
> > differed slightly from the one that I had been using. More important
> > than the recipe, I garnered a couple of important secrets about
> > methodology. The first was to chill the crab cakes in the
> > refrigerator for about an hour before cooking. The second was that it
> > was possible to broil them, as well as the traditional method of deep
> > frying.
>
> > We are constantly besieged by well intentioned souls telling us
> > of "healthful" substitutions, that are certain to ward off all known
> > diseases and guarantee a longer lifespan than Methuselah.
> > The pitch invariably ends with "and you'll never know the difference."
> > That phrase alone is enough to raise my hackles and make me do a one
> > hundred and eighty degree turn away. Yet, to all rules,
> > there are exceptions. Broiling the crab cakes proved to be one of
> > them. Before attempting this technique on the expensive material, I
> > made several trials using cheap Surimi (imitation crab.)
> > Once I had the timing and degree of heat established, it was time to
> > put the can opener to the pound of good Indonesian crab and let the
> > broiler roar. Three minutes on High heat on each side was ideal for
> > my stove, although other stoves must vary from my setting. The
> > result, - perfection. And, I didn't know the difference, except that
> > I did not experience grease running down to my armpits with each
> > byte. ;-)
>
> > I am certain that our Texas senators also have web sites. However, I
> > doubt that they would contain anything more than self praise for all
> > the damage that they have aided and abetted during their long terms
> > in office.
>
> > Godzilla
>
> Dear Godzilla,
> We bought this wine 28 July 2007 at Gary's in Bernardsville, NJ. *Wine
> Spectator gave it 92 pt. $12.99.
> Unbelieveably, we had this last night also. *With salmon. *I wish it had
> been crab cakes, too, as *I have a can of Phillips (I believe) Lump on hand.
>
> I like what you say about broiling, I have been wanting to do this. *I was
> going to do it this way: fry it in a pan, turn it over and broil to finish,
> but I like the Senator's instructions and will try it. Thanks.http://mikulski.senate.gov/crabcake.html
>
> We drink mostly red wines, but we always feel that we should drink a white
> wine now and then. *This bottle was purchased as a "should" wine. *I had a
> sip while cooking, then a small glass with dinner, so I tried it with and
> without food. * I've had this taste before and it is not one that appeals to
> me. Same with DH. *Frankly I wish that I had liked it; I tried to. *It was a
> little better at the end of the glass. *The best I could describe it is that
> it was cloyingly sweet. *I am no good at describing wines. *I appreciate
> your description. *Clean nose and long finish is hard for me to understand
> with this wine, and any other wine at this point.
>
> We say mostly every dinner, "I wonder who else is having this exact dinner
> tonight."
> BTW, I also had rabe, and linguine separately sauced with uncooked *fresh
> tomatoes and basil.
>
> Thanks for your enjoyable review of dinner, wine, etc.
> Dee Dee- Hide quoted text -
>
> - Show quoted text -

thanks for note. Meal sounds nice! I'd be surprised if the Kim
Crawford wasn't fermented dry. Perhaps overly fruity (noting
Godzilla's tropical fruit descriptors) might be more what you mean? I
haven't tried this one, but don't remember a really sweet NZ SB.
Believe me, this isn't meant as anything but an attempt to help you
describe the wine.