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re: WINE & BOILED CRAWFISH
Posted on 3/31/15 at 10:30 pm to CookieTiger
Posted on 3/31/15 at 10:30 pm to CookieTiger
Trust me on this if you please...the best pairing for boiled crawfish is a white with a touch of residual sugar but not sweet. Kabinett or trocken spatlese Riesling, Oregon pinot Gris, Chenin Blanc/Viognier blends would be common go to wines. Too acidic and you take away from the spiciness of the dish. The acidity from the lemons commonly used in boils will ad to this as well and these wines will elevate the natural seafood flavors of the mud bugs in a positive manner. Cheers!
1
Posted on 4/1/15 at 3:49 pm to lilwineman
quote:
Trust me on this if you please...the best pairing for boiled crawfish is a white with a touch of residual sugar but not sweet. Kabinett or trocken spatlese Riesling, Oregon pinot Gris, Chenin Blanc/Viognier blends would be common go to wines. Too acidic and you take away from the spiciness of the dish. The acidity from the lemons commonly used in boils will ad to this as well and these wines will elevate the natural seafood flavors of the mud bugs in a positive manner. Cheers!
This is splendid advice.
I would also consider Vinho Verde or a sparkling wine because I feel that effervescence goes well with spicy food.
However, please note that low acidity + effervescence already exists in a well-known drink: beer.
This post was edited on 4/1/15 at 9:38 pm
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