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Best wine to go with Dungeness crab?

pipistrello Dec 4, 2009 04:04 PM

What type of wine goes well with Dungeness crab? Any suggestions welcome (except Chardonnay please!) Also, does anyone know about other ways of eating crab apart from the usual lemon juice/cocktail sauce? I heard in China they eat it with raw ginger and hot ginger tea...

  1. n
    NoeMan Dec 4, 2009 06:03 PM

    For Thanksgiving, we always do pinot grigio and savignon blanc from a cooler full of ice and some cold water so it's slushy and the labels are coming off the bottles. It's just so nice with the crab and sourdough and mayo and lemon juice. Yum. The coldness is technically probably killing the flavor profile of the wines a bit, but with the food, it is killer.

    1. maria lorraine Dec 4, 2009 10:11 PM

      Riesling. Preferably German or Alsatian.

      Here's a similar thread:

      1 Reply
      1. re: maria lorraine
        Bill Hunt Dec 6, 2009 05:47 PM

        Those are good ones. I have also had some domestic (US) fruit-driven Sauvignon Blancs, and also some dry Chenins, that went very well. Chablis can also pair quite well, but as always, the exact prep might conter things a bit.


      2. w
        whiner Dec 5, 2009 07:26 AM

        It totally depends upon preperation. I trust Maria... frankly, I'm not a huge D. Crab fan, but for Maryland blue crab with butter preperations I like white Graves.

        1. pipistrello Dec 5, 2009 07:58 PM

          Thanks for your replies. In the end we had 2 bottles - a dry white called Picpoul de Pinet from Launguedoc and a bubbly brut called Tessier Crémant de Loire which was our favourite, it was sweeter than the first wine and complemented the crab beautifully.

          2 Replies
          1. re: pipistrello
            moto Dec 5, 2009 11:35 PM

            we just enjoyed a brut rose cava with our fresh (killed right on our stove top) crabs--the Spanish consume immense quantities of fresh seafoods and probably know the routine well.

            1. re: moto
              ibstatguy Dec 6, 2009 06:21 AM

              apropos of that observation, I'll add a suggestion for a white txakolina

          2. ibstatguy Dec 5, 2009 08:30 PM

            no rec's for NV Blanc de blanc?

            2 Replies
            1. re: ibstatguy
              maria lorraine Dec 5, 2009 11:52 PM

              Bubbles and Graves would be fine. The Picpoul also seems workable.

              1. re: maria lorraine
                Pigloader Dec 8, 2009 06:16 PM

                I'd wonder whether the Picpoul was too linear? I like the idea of white Bordeaux and German riesling. I've done S. African chenin --Ken Forrester's FMC-- w/ Dungeness, and it was pretty rockin, although maybe a touch on the rich side.

            2. free sample addict aka Tracy L Dec 6, 2009 11:35 AM

              Thank you for bring this up. I have been meaning to make crab and your post reminded of the preparation I liked best. I roasted instead of fried but will try frying next time. If you have crab again:


              As for wine I'd go for dry rose or pinot noir, but I am the last person to ask about pairing food and wine.

              1. pikawicca Dec 8, 2009 06:39 PM

                The match I've been using for 40 years: Dungeness Crab and Sauvignon Blanc.

                4 Replies
                1. re: pikawicca
                  alanbarnes Dec 8, 2009 08:31 PM

                  Late to the party (and I like the OP's Cremant de Loire), but I've had Sauvignon Blancs that paired beautifully with Dungeness, and others that - well - didn't. Much as I enjoy the occasional grapefruit-run-over-by-a-lawnmower SB from New Zealand, it's a bad match for crab. FWIW.

                  1. re: alanbarnes
                    maria lorraine Dec 9, 2009 02:27 AM



                    1. re: alanbarnes
                      pikawicca Dec 9, 2009 07:47 AM

                      Yes, we call these breakfast wines.

                      1. re: alanbarnes
                        Bill Hunt Dec 10, 2009 06:51 PM


                        Good description. While I love NZ SB's (I know that is a major generalization, but you get the point?), I find them to not pair with the sweetness of crab, and also some other seafood items.


                    2. a
                      alilsaucy Dec 9, 2009 01:22 PM

                      Suave classico or off dry reisling; the former if there is garlic and - or olive oil, the latter if butter is more the lipid

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