Fresh Gulf blue crabmeat, with its sweet, faintly marine taste, is a local treasure. This starter accents the rich, savory crab with tart and mildly spicy nuances. The key to pairing this dish is to pay attention to the tropical fruit and choose a wine with sparkle, moderate alcohol and crisp acidity. We suggest William Chris Vineyards Mary Ruth, an orange muscat and chenin blanc blend grown on the Texas High Plains at Lost Draw Vineyards and John Dale Vineyards in Brownfield. The tropical citrus aromas of orange muscat are sweet and intoxicating, but this blend combines sultry citrus notes with the sharp acidity of chenin blanc.
For 6 Person(s)