WineLovers Discussion Group

Sue Courtney wrote:Are crayfish and crawfish the same?
One day, when I get to the States, I'll have to try lobster.
Cheers,
Sue

Crayfish, crawfish, crawdads, mudbugs, all the same. As long as we're talking freshwater crustaceans, that is.

There are clearly many white wine options. I like a slightly rich Alsatian Pinot Gris or Condrieu. Try also oaked Minervois Blanc or for a curve-ball, aged white Rioja. Lopez-Heredia comes to mind.



Prost!
Bill

And we are really getting into the peak of crawfish season down ib Southern Louisiana! Season runs from Thanksgiving through around the end of April. Lots of little shops that boil 'em and sell them right through a drive thru window.


What about a Champagne with lobster?

I'm a big fan of bubblies of all kinds with shellfish. A good dry sparkler cuts through the butter even better than a dry chard.

If you are going with the traditional butter, a Savennierres works VERY well - you can even get away with using a fairly young one because the acidity that would normally be a bit high (think Cloudy Bay on release) will cut the butter.

Try it - I think you'd liek it. Or one of the other Loire suggestions although I think a dry Vouvray would work better than a demi-sec.