Verdicchio match-up with Crab Cakes? Nagh, won`t work!

Drew, I will post my recipe asap! Like yours though (wink).

Vernaccia has been mentioned recently so thought I would give the Toscolo a try. The crab cakes from the Grill were rather bland this time around, needed more seasoning.

WTN: `07 Toscolo Vernaccia di San Gimignano, Tuscany.

Good long natural cork, 12.5% alc, Empson Imports, $20 Cdn. From a well-known Chianti producer.

Medium straw in color, no yellow, nice viscousity. Mineral tones on the nose, brief citrus, wild mountain flowers, pear. Opens nicely as it warms.
Initially I served too cold but noted nutty finish, dry, citrus. Like the acidity, not a fruit cocktail mix! Matt Kramer thinks..." some want to blend chardonnay".
As it airs biting into a Granny Smith apple comes to mind. Quite nice but not the best match so far. Lacked the richness of other wines tryed.

You might want to try a nice chilled Greco di Tufo - one with some character.

While I drink beer with all you can eat crabs, with Crab Cakes I'll be drinking J. Lohr Arroyo Vista Vineyard Chardonnay. I find it to be a nice match with the richness of the crab and it isn't real expensive. I actually use it for any seafood dish that has a cream sauce served with it and it wine is called for in the sauce, all the better.

And thanks, Drew, for the RCP. I am always looking for a good crab cake RCP.

Well, the `06 Esporao Reserve white has returned to our shelves downtown. Tad pricey at $26 but will certainly go down a treat with the next batch of crab cakes!
I have also noticed a couple of new Vinho Verde which will be of interest with mussels or shrimp. Things looking up here!