WineLovers Discussion Group

Many interested forumites have been following my epistle on which wine goes best with crab cakes! Well, it`s rodeo week and time to get some red meat out around here at Doris Ranch. The usual possee of lady barrel racers are hanging out here this week and they seem to prefer anything really off the barbie but are partial to my pork, chicken and shrimp skewers. Agh, I digress.........

WTN: `04 Chateau de la Negly "La Brise Marine"-La Clape, Languedoc.

Third bottle tasted, always very enjoyable for around $22 Cdn, 13.5% alc, natural cork, opened an hour. 60% Bourboulenc, 20% Marsanne, 20% Rousanne. There is also a stunning range of reds out there.

Color. Light lemon, nothing in the way of legs.

Nose. Hazelnut, hint of honey. Some oak here with airing found pear, melon and some stonefruit aromas.

Palate. Pretty dry with nutty flavors, not overly bitter this time around. Appealing finish-quince, minerally and lipsmacking good! Terrific acidity and very good balance. Went very well with the crab cakes too!

****held up well overnight.Very nice, must get more.

Bob, where are all these crab cakes coming from, anyway? Last time I looked at a map, you weren't exactly near the ocean.

I make `em. Good food for the soul as well as wine tastings at my fav winestore downtown.

Yeah but, where's the crab coming from? Considering that you live where the local specialty might be wolf cakes (!), crab cakes seem like an unusual obsession.

$11 tins of Dungeness crab from the Grill, back door sale!!

Bob Parsons Alberta. wrote:$11 tins of Dungeness crab from the Grill, back door sale!!

Tsk, tsk, tsk, tsk.... Haven't you been taken to task enough for trying to pass off dungeness crabs as suitable for REAL crab cakes? Bob, please get to Maryland and I'll have my wife cook up the real thing with a nice bottle of riesling or whatever else you want to cool the tastebuds.

Nice notes as usual. It sounds like the grill is getting a good workout!

How can you have enough crab cakes?