The Best Wine To Serve Alongside Crab Cakes

There's a long list of edible crab types and an even lengthier tally of ways to serve them up, but, for our money, few seafood preparations beat a classic crab cake. Bursting with sweet, juicy chunks of crab meat and bound just lightly with carefully-chosen fillers, this coastal croquette eats as well for a dense appetizer as a light entree. Since every great dish deserves a wine pairing worthy of its caliber, we spoke with BCB3's wine director Nader Asgari-Tar about the correct vintages to pour alongside crab cakes.

The first thing Asgari-Tar noted is that, of course, the specific fillings and texture of the crab cake will ultimately dictate the ideal wine. With that said, he had some general notes. "I would love to see a Champagne Rose from an awesome grower such as Christophe Mignon who makes a few different Rose champagnes in his range, but I especially love his Saignee Rose made from Pinot Meunier," he enthuses. "The chalky minerality, as well as the weight and texture from the maceration pulls out all of the sanguine, rosey elements in concert with that great bite of crab cake." Does it surprise you that this oenophile didn't select a white wine, since tradition dictates that seafood can't pair with anything else? We're not shocked, actually, as another Foodie expert declared that Pinot Noir was his favorite wine variety to pair with salmon.

Asgari-Tar dismissed the "wisdom" that only white wine goes with seafood. "The main message is to check dogma and find out what you think and like instead of following the 'rules,'" he tells us. In fact, red wine can be a revelation with the fruits of the sea, and plenty of varieties fit the bill. "There are plenty of both chillable, and non chillable options [...] depending on what you are feasting on," he declared. "Red wines from the Jura such as Poulsard, Trousseau and Pinot Noir are such awesome pairings for heartier fish such as certain types of salmon, as well as richer fish such as bluefish or grouper or monkfish." At the same time, he adds: "Mono-varietal single village wine examples throughout the Loire are not to be left out." We just so happen to know some expert tips to chill red wine, so have a quick browse before imbibing.

Ideal pairings for seafood depend on a number of factors, says our wine expert, including whether the fish is served fileted or whole, and even what spices you plan on using to season the flesh. Asgari-Tar is especially fond of French wines, but notes that there are plenty of regions outside the country that produce wines agreeable with seafood. Again, he insists, the main criterion in choosing a wine should be what is enjoyable to you, instead of an intimate dissection of protocol and provenance.