I have been overindulging in seafood lately, which is definitely not a bad thing! Last week I enjoyed some fresh Dungeness crab from Northern California and tried a few different wine pairings with it. One pairing that really stood out was Viognier.
All mine!
Viognier is generally very aromatic (think floral and peach aromas) with tastes that can include peach, citrus, or tropical flavors. Viognier from cooler regions tends to have lots of acidity. The acidity makes it a great match for seafood, in particular crab. One cool-climate Viognier a friend uncorked during our Dungeness crab feast was from a small Oregon winery called Quady North. Their delicious 2008 Steelhead Run Viognier was fantastic with the crab. While I am pretty sure this vintage is sold out, keep an eye on their website, www.quadynorth.com, for the 2009 vintage.
A well made Vio can be a great pairing for crab. I think you guys took home a bottle of the 2011 TS Pastoral Blanc – if you did, next time you pair, it goes fab, especially if use lots of butter.
Thanks for the suggestion…will do it this weekend