A little bit of vino with Snow Crab

crabes-bac-peche

If you live in the eastern part of Canada, with the arrival of spring, not only comes the good weather but also the delicious crustacean, the snow crab.

Rivaled only by its crustacean cousin the lobster, crabs sit at the temple of marine epicurean delights. Served alone, these protein-rich shellfish are delicious, but when paired with the appropriate vino they become mind blowing. There’s a simple reason white  wines are the perfect companions for crab dishes: It’s all about the acidity.

When matching crab and wine, both the crab and wine should be ultimately fresh. Fresh crabs retain their sweet natural flavors and snappy texture, while fresh wines feature good acidity. Epicureans around the world employ acidity to bring out the natural flavours of  seafood.We often sprinkle lemon on a dish, while in Thailand lemon grass is used while in Chinese gastronomy, sides of vinegar dipping sauces appear in the table. Naturally, my acidic liquid of choice is a lovely white or sparkling wine.

The best wine to pair with crabs very much depends on the type of crab and how it’s cooked. While good acidity is good way to start as it emphasizes the natural freshness of crabs, other qualities like fruitiness and minerality are also important.

One of the world’s most crab-friendly white wines is Albarino from the wine region Rias Baixas in the northwest of Spain. This is one of the most hilly and rocky wine regions in the world, and it has a rather harsh Atlantic climate. The wines produced in Rias Baixas  are highly aromatic and vibrantly fruity with mouth-puckering acidity. These qualities make them the perfect wines for your ultimat snow crab experience.

Viura is the most important white grape of the Rioja area in north-central Spain As you know Rioja is renowned for its tempranillo-based reds than its whites. Viura makes a less aromatic  wine than the aforementioned albariño, lacking the latter’s exotic aromas, flavors, and overall complexity. A favorite grape of the Spaniards during the summer months, when the temperatures get very hot. With its light alcohol and medium texture, Viura is my go wine with simple crab dishes such as salads or light pastas. Viura can  offer wonderful fruit with mineral notes, wild flowers and spice.

For centuries, Verdejo has been   deprived of its true glory, drafted into producing an oxidized, amber-coloured wine like sherry. It has only risen recently only with a pale color and bone-dry profile and has been  earning its rank  as one of Spain’s most thrilling white bargains.

In the last twenty-five years a revolution in Rueda has changed the style of the wines, and brought the region to the attention of the world’s wine connoisseurs. A reverence for the indigenous variety, Verdejo, has been combined with modern equipment and winemaking techniques to make Rueda one of Spain’s most cutting edge wine producing regions. Much of the harvest is done at night and every step of the winegrowing and winemaking process includes careful handling so that oxidation of the grapes is avoided. As a result, the Rueda Denomination of Origin (D.O. Rueda) was the first quality region to be approved by Spain’s Ministry of Agriculture for the larger Castilla y Leon region.

Verdejo is a fascinating grape, with great freshness and acidity balanced with rich body and notes of citrus, minerality. It goes well with any crustacean such as lobster or snow crab. When the snow crab season arrives, I always keep handy a bottle of Verdejo.

Wine Reccomendations for Crab season

Lagar de Cervera Rias Baixas 2015. SAQ # 13159272. $27.40

Classic mineral character of Albarino, complemented with some exotic stone fruit and tropical flavours. Steely acidity runs through the wine, giving it balance and character. A chic Albarino. Interesting match with a crab Thai salad.

Conde de Valdemar Finca Alto de Cantabria 2015. SAQ # 00860171. $19.85

Very exhuberant nose bringing to mind notes of peaches and apricot with floral and citric nuances. On the palate, it is fresh and round with elegant spices brought by a passage in french oak aging. Perfect with crab pasta dishes.

Ijalba Genoli 2016. SAQ #  00883033. $13.90

Lovely fruity aromas that bring to mind green apple, grapefuit, white flowers and lactic nuances. Dry, elegant and very harmonious. In this bottling, Ijalba brings out the best of the variety. Pair it simply with steamed crab with a touch of lemon.

Basa Rueda 2016. SAQ # 10264018. $16.20

An abundance of citrus and stone fruits on the nose lead prepares the drinker to a dry and elegant palate. The finish brings to mind more lemony and green apple flavours and is very refreshing. Lovely with snow crab and asparagus risotto.

 

Wine of The Month: CVNE Monopole Rioja Blanco 2014

Viura is a synonym used in the Spanish DO of Rioja for Macabeo, which is the most popular grape of northen Spain. High in production, the Macabeo adapts well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. Together with the varietals Parellada and Xarel-lo it is used in the production of the sparkling Spanish wine Cava. Both still and sparkling wines from the Macabeo are dry, medium in acidity, and have notes of delicate wildflowers and bitter almonds. Macabeo is best consumed young.

Besides Cava the best examples of Macabeo come from Rioja, where it is known as Viura, and now makes up 90% of the still white wine production in that area. It can also be found in large quantities in southern France, particularly in the Languedoc area where it is usually blended with Grenache Blanc.

Voir la photo agrandie du produit. Cette photo s'ouvre dans une visionneuse et peut comporter des obstacles à l'accessibilité.

Monopole Rioja 2014. SAQ Code:  12636760. Price: $16.35

Cune (the initials C.V.N.E. are short for Compania Vinicola del Norte de Espana, but in common practice everyone says “coo-nay”) is a well known winery in the Rioja region that works in a very traditional style.Cune Monopole is a dry, crisp white wine made from the local Viura grape. It is pale green/gold in color with aromas and flavors of grapefruit, wild herbs and hints of fennel and mandarin. This unoaked white Rioja is lean and lightly mineral in character. It is very refreshing and pairs well with marinated vegetables and fresh seafood. For the price that it commands at the SAQ, it is a real and obscene steal.