It’s November & We’re Feeling Crabby

Fisherman’s Wharf, Bodega Bay and Dungeness Crab. The opportunity to have fresh seafood is one of the tastiest benefits of living in the wine country, so close to San Francisco and minutes from the Pacific coast.

Here at Windsor Vineyards, we’re excited because it’s almost that time again! No, not the holidays; its almost crab season again, which begs the question: which wine should I pair with crab? Well, that depends on how you like to eat your crab. Do you like to dip your crab in melted butter? Then one of our rich, creamy Chardonnays will pair nicely, enhancing the buttery flavors. But if you’re like me, and you like crab with a tangy seafood sauce or simply a squeeze of lemon, then a crisp Sauvignon Blanc, with its grapefruit and citrus flavors and soft smooth finish would be the perfect pairing.

To get you ready, here’s my version of tangy seafood sauce:

3 T. catsup
1 T. grated fresh horseradish root or 2 tsp. extra-hot prepared horseradish
½ tsp. lemon juice
¼ tsp. Tabasco sauce
4 or 5 drops of Worcestershire sauce

Combine all ingredients and serve with crab, shrimp or oysters. Makes about ¼ cup of sauce.

And for a truly special treat, you couldn’t do better than a Sauvignon Blanc from the extreme Sonoma Coast, just minutes from Bodega Bay. I’d recommend the 2007 Sauvignon Blanc from Sonoma Coast Vineyards, one of our excellent sister wineries.

And speaking of Sauvignon Blanc, I recently made some short videos of our winemaker, Anthony Austin, talking about barrel fermentation and how that improves the wine. After watching that, you’ll definitely want some of the 2007 Sonoma Coast Vineyards Sauvignon Blanc to have on-hand for your next seafood feast.

…now where did I put those crab crackers?