I would guess a white wine for crab cakes and coconut/ginger rice. This
will be an anniversary dinner for four . Suggestions are appreciated .
Don ,...

Tonkin Gulf Yacht Club 65-67

Donald Keeney > wrote:

> I would guess a white wine for crab cakes and coconut/ginger rice. This
>will be an anniversary dinner for four . Suggestions are appreciated .

My first inclination is to go with a white Alsace wine, or
Alsace-styled wine from the same varieties (Pinot Blanc,
Gewruztraminer...)

Steve

"Donald Keeney" > wrote in message
...
> I would guess a white wine for crab cakes and coconut/ginger rice. This
> will be an anniversary dinner for four . Suggestions are appreciated .
> Don ,...


White I'd go Chardonnay or Sauvignon Blanc. Red I would go Pinot Noir.

Paul

"Steve Pope" > wrote in message
...
> Donald Keeney > wrote:
>
>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>>will be an anniversary dinner for four . Suggestions are appreciated .
>
> My first inclination is to go with a white Alsace wine, or
> Alsace-styled wine from the same varieties (Pinot Blanc,
> Gewruztraminer...)

I think a "gavertz" would be way too sweet. A Pinot Grigio perhaps would be
better.

Paul

Paul M. Cook wrote:
> "Donald Keeney" > wrote in message
> ...
>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>> will be an anniversary dinner for four . Suggestions are appreciated .
>> Don ,...
>
>
> White I'd go Chardonnay or Sauvignon Blanc. Red I would go Pinot Noir.
>
> Paul
>
>
With crab cakes, I like something dry like a Pinot Grigio. Crab cakes
are so rich I think they need a lighter wine.

I've tasted wine from all over the globe and I think the best wine is
the one you like and can afford.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Paul M. Cook > wrote:

>"Steve Pope" > wrote in message

>> My first inclination is to go with a white Alsace wine, or
>> Alsace-styled wine from the same varieties (Pinot Blanc,
>> Gewruztraminer...)

> I think a "gavertz" would be way too sweet.

If it's from Alsace or Alsatian-styled, it will be dry but
perhaps I should have stated that explicitly.

> A Pinot Grigio perhaps would be better.

That's another major variety in Alsace (called Pinot Gris
there, or sometimes Tokay but I think that terminology has
died off).

Steve

"Donald Keeney" > wrote in message
...
> I would guess a white wine for crab cakes and coconut/ginger rice. This
> will be an anniversary dinner for four . Suggestions are appreciated .
> Don ,...
>

I don't think I would serve wine with crab cakes. But if you must ...
something
light and crisp, like pinot grigo. Not chardonnay, it is too heavy. Maybe a
dry
French white.

"Steve Pope" > wrote in message
...
> Donald Keeney > wrote:
>
>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>>will be an anniversary dinner for four . Suggestions are appreciated .
>
> My first inclination is to go with a white Alsace wine, or
> Alsace-styled wine from the same varieties (Pinot Blanc,
> Gewruztraminer...)
>

Too sweet.

"Steve Pope" > wrote in message
...
> Paul M. Cook > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> My first inclination is to go with a white Alsace wine, or
>>> Alsace-styled wine from the same varieties (Pinot Blanc,
>>> Gewruztraminer...)
>
>> I think a "gavertz" would be way too sweet.
>
> If it's from Alsace or Alsatian-styled, it will be dry but
> perhaps I should have stated that explicitly.
>
>> A Pinot Grigio perhaps would be better.
>
> That's another major variety in Alsace (called Pinot Gris
> there, or sometimes Tokay but I think that terminology has
> died off).
>

There is nothing truly dry about any of these wines.

On Fri, 6 Jun 2008 21:48:31 -0400, "cybercat" >
wrote:

>
>"Donald Keeney" > wrote in message
...
>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>> will be an anniversary dinner for four . Suggestions are appreciated .
>> Don ,...
>>
>
>I don't think I would serve wine with crab cakes. But if you must ...
>something
>light and crisp, like pinot grigo. Not chardonnay, it is too heavy. Maybe a
>dry
>French white.
>

Actually, with crab..from all I have read and tasted, a slightly
sweeter wine is better, or one with floral overtones. Like a
riesling.... It tends to be a better foil for the crab.

Christine

On Fri, 6 Jun 2008 21:48:49 -0400, "cybercat" >
wrote:

>
>"Steve Pope" > wrote in message
...
>> Donald Keeney > wrote:
>>
>>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>>>will be an anniversary dinner for four . Suggestions are appreciated .
>>
>> My first inclination is to go with a white Alsace wine, or
>> Alsace-styled wine from the same varieties (Pinot Blanc,
>> Gewruztraminer...)
>>
>
>Too sweet.
>

No, a sweeter wine or one with floral overtones is a better foil for
the crab. Hence what Steve suggested.

This is not just my opinion here..it is the opinion of a lot of wine
writers that I have read.

Christine

"Christine Dabney" > wrote in message
...
> On Fri, 6 Jun 2008 21:48:49 -0400, "cybercat" >
> wrote:
>
>>
>>"Steve Pope" > wrote in message
...
>>> Donald Keeney > wrote:
>>>
>>>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>>>>will be an anniversary dinner for four . Suggestions are appreciated .
>>>
>>> My first inclination is to go with a white Alsace wine, or
>>> Alsace-styled wine from the same varieties (Pinot Blanc,
>>> Gewruztraminer...)
>>>
>>
>>Too sweet.
>>
>
> No, a sweeter wine or one with floral overtones is a better foil for
> the crab. Hence what Steve suggested.
>
> This is not just my opinion here..it is the opinion of a lot of wine
> writers that I have read.
>
I respectfully disagree, Christine. I would hate anything but the driest
wine with crab of any kind.

"Christine Dabney" > wrote in message
...
> On Fri, 6 Jun 2008 21:48:31 -0400, "cybercat" >
> wrote:
>
>>
>>"Donald Keeney" > wrote in message
...
>>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>>> will be an anniversary dinner for four . Suggestions are appreciated .
>>> Don ,...
>>>
>>
>>I don't think I would serve wine with crab cakes. But if you must ...
>>something
>>light and crisp, like pinot grigo. Not chardonnay, it is too heavy. Maybe
>>a
>>dry
>>French white.
>>
>
> Actually, with crab..from all I have read and tasted, a slightly
> sweeter wine is better, or one with floral overtones. Like a
> riesling.... It tends to be a better foil for the crab.
>
It doesn't help that I really loathe German wines. Rielsing and even the
spicy Gewurtztraminer taste syrupy to me.

"Paul M. Cook" > wrote in message
news:11l2k.1736$lE3.854@trnddc05...
>
> "Donald Keeney" > wrote in message
> ...
>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>> will be an anniversary dinner for four . Suggestions are appreciated .
>> Don ,...
>
>
> White I'd go Chardonnay or Sauvignon Blanc. Red I would go Pinot Noir.
>

You know, even though it is not "proper," (as if there really can be any
such thing
about something as personal as tastes in food and wine combinations), Pinot
Noir
actually sounds a whole lot better than any white with crab. The contrast
would
be nice.

On Fri, 6 Jun 2008 22:07:05 -0400, "cybercat" >
wrote:


>I respectfully disagree, Christine. I would hate anything but the driest
>wine with crab of any kind.
>

Have you ever tried a more floral wine with crab? It can seem
counterintuitive, but it really works. Try it sometime.

Christine

cybercat > wrote:

>> My first inclination is to go with a white Alsace wine, or
>> Alsace-styled wine from the same varieties (Pinot Blanc,
>> Gewruztraminer...)

>Too sweet.

Arg. Yes, I am talking about dry gewurtz's.

Steve

"Christine Dabney" > wrote in message
...
> On Fri, 6 Jun 2008 22:07:05 -0400, "cybercat" >
> wrote:
>
>
>>I respectfully disagree, Christine. I would hate anything but the driest
>>wine with crab of any kind.
>>
>
> Have you ever tried a more floral wine with crab? It can seem
> counterintuitive, but it really works. Try it sometime.
>
NO! My mind is CLOSED!!

Okay, I will try it. Maybe. But, honestly, consuming floral anything is a
stretch for me.

cybercat > wrote:

>"Steve Pope" > wrote in message

>> If it's from Alsace or Alsatian-styled, it will be dry but
>> perhaps I should have stated that explicitly.

>There is nothing truly dry about any of these wines.

In terms of residual sugar, they are dry.

Some people believe they are subjectively "sweet", but to
my taste they are subjectively other flavors (floral, etc.)

Steve

"Steve Pope" > wrote in message
...
> cybercat > wrote:
>
>>> My first inclination is to go with a white Alsace wine, or
>>> Alsace-styled wine from the same varieties (Pinot Blanc,
>>> Gewruztraminer...)
>
>>Too sweet.
>
> Arg. Yes, I am talking about dry gewurtz's.
>
Arg. In my experience there is no such thing up to the $50 a bottle range.
(I don't spend more than that, and rarely as much as that, usually $15-25 a
bottle is the most.)

What is an example of a dry gevurtz?

cybercat > wrote:

>It doesn't help that I really loathe German wines. Rielsing and even the
>spicy Gewurtztraminer taste syrupy to me.

I must admit I very seldom drink them. If I want a sweet wine
there are a lot of other possibilities.

Steve

On Fri, 6 Jun 2008 22:12:49 -0400, "cybercat" >
wrote:


>NO! My mind is CLOSED!!
>
>Okay, I will try it. Maybe. But, honestly, consuming floral anything is a
>stretch for me.
>

Try one of my favorites..Viognier. It is extremely floral, and you
will immediately think you are going to be drinking a sweeter wine.
Then you taste it, and you find out it really isn't that sweet...it
can be pretty dry.

Same with some Rieslings...they do come in dryer styles..but they have
enough of a floral component that they go wonderfully with crab and
some other seafoods... In fact, some Rieslings I have tried were
actually bone dry...but had enough of a different character that they
went well with foods like crab and other seafoods that have an
underlying sweetness.

If you pair something with an underlying sweetness like crab with an
extremely dry white wine..you will get a real discordant note.. They
really don't compliment each other at all.

But this is something you have to taste to find out.

Christine

On Sat, 7 Jun 2008 02:15:54 +0000 (UTC), (Steve
Pope) wrote:

>cybercat > wrote:
>
>>It doesn't help that I really loathe German wines. Rielsing and even the
>>spicy Gewurtztraminer taste syrupy to me.
>
>I must admit I very seldom drink them. If I want a sweet wine
>there are a lot of other possibilities.
>
>Steve

And actually, the best Gewurtztraminers are bone dry. But they have
that heavy floral overtone..which can mislead one.

Christine

Christine wrote:

>>>> I would guess a white wine for crab cakes and coconut/ginger rice. This
>>>> will be an anniversary dinner for four . Suggestions are appreciated .
>>>
>>> My first inclination is to go with a white Alsace wine, or
>>> Alsace-styled wine from the same varieties (Pinot Blanc,
>>> Gewruztraminer...)
>>
>> Too sweet.
>
> No, a sweeter wine or one with floral overtones is a better foil for
> the crab. Hence what Steve suggested.
>
> This is not just my opinion here..it is the opinion of a lot of wine
> writers that I have read.


I'd go with a Semillon blend like this one:

www.wine.com/V6/L'Ecole-41-Semillon-2006/wine/91930/detail.aspx

I think both the crab cakes and the rice will be slightly sweet, so a very
dry wine would come across badly. I also like the idea of the
peach/melon/lychee overtones with the menu items given.

Bob

cybercat > wrote:

>What is an example of a dry gevurtz?

A good producer Alsatian producer is Schulumberger.
(Yes, the same people who do oilfield equipment.)

If you want to be certain, you can research the residual
sugar -- anything under about 2% will be pretty dry
to most people's tastes. "Brut" Champagne is 1% to 1.5%.
I believe the EU limit for "dry" is 3.5% but that's
getting up there.

Then there's a subjective factor, where some flavors
come off as sweeter than others, and it varies from person
to person.

Steve

Christine Dabney wrote:
> On Fri, 6 Jun 2008 21:48:31 -0400, "cybercat" >
> wrote:
>
>>
>> "Donald Keeney" > wrote in message
>> ...
>>> I would guess a white wine for crab cakes and coconut/ginger rice.
>>> This will be an anniversary dinner for four . Suggestions are
>>> appreciated . Don ,...
>>>
>>
>> I don't think I would serve wine with crab cakes. But if you must ...
>> something
>> light and crisp, like pinot grigo. Not chardonnay, it is too heavy.
>> Maybe a dry
>> French white.
>>
>
> Actually, with crab..from all I have read and tasted, a slightly
> sweeter wine is better, or one with floral overtones. Like a
> riesling.... It tends to be a better foil for the crab.
>
> Christine

You're asking cybercat to actually have taste that isn't in her arse.

Jill wrote:

> You're asking cybercat to actually have taste that isn't in her arse.

CATFIGHT! CATFIGHT!

Meeee-ROWR!


Bob

"Bob Terwilliger" > wrote in message
...
> Jill wrote:
>
>> You're asking cybercat to actually have taste that isn't in her arse.
>
> CATFIGHT! CATFIGHT!
>
> Meeee-ROWR!
>
>

I never fight a drunk.

"Christine Dabney" > wrote in message
...
> On Sat, 7 Jun 2008 02:15:54 +0000 (UTC), (Steve
> Pope) wrote:
>
>>cybercat > wrote:
>>
>>>It doesn't help that I really loathe German wines. Rielsing and even the
>>>spicy Gewurtztraminer taste syrupy to me.
>>
>>I must admit I very seldom drink them. If I want a sweet wine
>>there are a lot of other possibilities.
>>
>>Steve
>
> And actually, the best Gewurtztraminers are bone dry. But they have
> that heavy floral overtone..which can mislead one.
>
Yes, I might hate "floral" more than sweet. But as I recall, the best
Gewurtztraminers I have had have tasted spicy.

On Fri, 6 Jun 2008 18:18:02 -0500, (Donald Keeney)
wrote:

> I would guess a white wine for crab cakes and coconut/ginger rice. This
>will be an anniversary dinner for four . Suggestions are appreciated .
>Don ,...
>
>Tonkin Gulf Yacht Club 65-67

You'd probably be happy with a medium to dry Gerwertztraminer.

--
See return address to reply by email
remove the smile first

On Sat, 7 Jun 2008 01:34:04 +0000 (UTC), (Steve
Pope) wrote:

>Pinot Gris
or Pinot Grigio is so popular you have to spend some serious bucks to
find one that isn't watery.



--
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On Fri, 6 Jun 2008 22:12:49 -0400, "cybercat" >
wrote:

>Okay, I will try it. Maybe. But, honestly, consuming floral anything is a
>stretch for me.

Gerwertz is generally referred to as "spicy", not floral. You might
enjoy the driest type, but it sounds like you'd prefer a bone dry
Pinot Blanc.


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remove the smile first

In article >,
(Donald Keeney) wrote:

> I would guess a white wine for crab cakes and coconut/ginger rice. This
> will be an anniversary dinner for four . Suggestions are appreciated .
> Don ,...
>
> Tonkin Gulf Yacht Club 65-67

Try a good Marlborough (NZ) sauvignon blanc, or (Austrian) gruene
veltliner.

Donald Keeney > wrote:

> I would guess a white wine for crab cakes and coconut/ginger rice. This
> will be an anniversary dinner for four . Suggestions are appreciated .

As I always say: just choose the wine you and you companions like - you
won't go wrong. That said, consider the moderately rich, slightly sweet
taste of crab cakes, and a very slight peppery acidity - due to ginger -
of the accompanying rice. You can match up the richness and to some
extent the sweetness by choosing a buttery, perhaps slightly oaked,
Chardonnay of whatever provenience. A Chardonnay-based Champagne or a
similar sparkling wine will do all of that, too, and should also match
the slight acidity of rice nicely enough. Another choice would be a
German Riesling, maybe a Rheinpfalz one, not dry but with some residual
sweetness, perhaps of a Kabinett level of ripeness. It should match
everything, save the richness, and would provide a contrast to the
latter with its slight acidity.

Victor