Many here know of my continuing search for the ultimate food/wine match-up for crab cakes! I have been ridiculed/applauded/had my health questioned/my know-how mocked but I continue regardless.
So here is the next installment!
WTN:`07 Marotti Campi Luzano Verdicchio dei Castello di Jesi, Marches It.
Classico Superiore, $24 Cdn, 13.5% alc, synthetic cork, purchased locally in town. Well-known local winery with fair track record in wine production. I always prefer my Verdicchio to be served not too chilled.
Color. Deep straw, starting to show light lemon. No green.
Nose. Acacia floral, crisp, aromatic, fresh, hint of freshly squeezed lime juice. Did not show any nuttiness until day 2.
Palate. Initial thoughts were off-dry, rich, leesy action here, served blind would be fun. White fruits but no pithy apricot. More peachy, nice fleshy abstract. Red Delicious apple as it opens after an hour, low acidity, butterscotch trace. Not like any Verdicchio I have tried, nah maybe the Fazi Battaglia? Comments from across the table include..."viognier perhaps, maybe upscale P Gris from Okanagan?"
I found it a great match with the crab cakes and chipotle mayo. I think a tad more minerality might have worked even better wonders?
Winner however, through and through!
No, actually I've used the Phillips back fin, Indonesia, on many occasions with really good results. I buy that pasteurized crabmeat and always have a container or two in the fridge for unexpected guests or a crab cake meal to bring back some summer memories in the thick of winter. Here's a recipe I use which really highlights the sweetness of the crab meat. The below recipe was from my friend Bill who owned a townhouse next to ours in Ocean City Maryland. He passed a few years ago and his wife still resides there year round. We always make this recipe when we're "Down the Ocean, Hon" and make a toast to Bill with his widow.