It is a known fact amongst chefs and foodies that Crab ( Dungeness ) together with Riesling is part of the Creator’s plan. Today, for our dinner’s appetiser of " BC Dungeness Crab prepared Chinese Chiu-Chow Cold Crab " style, I tried pairing the crustaceans with a more floral and exotic, fairly rare, off-dry German Siegerrebe from the great 2019 vintage.
The complex profile matches the inherent sweetness and delicate umami and salty component of the crab meat surprisingly well. However, the best part was the wine’s mildly sweet component that complemented the ’ foie gras ’ creaminess of the Crab brain/tamale so perfectly!
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