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.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.