We got some New Zealand Sauvignon Blanc to celebrate the greatness that is Dungeness Crab Season! Can you really imagine anything better than a little tasty treat of crab paired up with some refreshing and delightful Sauvignon Blanc? Yeah, us either! We took our Sauvignon Blanc down the road a bit to the fresh fish market and restaurant, Pier 46 Seafood in Templeton, CA.
The SB was a 2009 Nobilo, from the Marlborough region of New Zealand. We tasted the wine, and noted that it was light, with lots of citrus and tang, pretty standard for a SB, nothing too earth shattering. Then, the magical Joanne of Pier 46 Seafood whipped us up one of their famous crab cakes and brought it out…wooohooo! The wine changed, it became smooth and creamy and worked really well with that crab! Those traditional Sauvignon Blanc traits were still there, but everything seemed to come together and meld. It was a very cool wine and food experience!
There’s a whole other side to wine, and that is food! Wine is meant to go with food, so get out there and try some different pairings. Sure, you have your traditional combos like white wine with seafood, red wine with steaks, and dessert wines with, well, with dessert. But here’s your opportunity to try something new and different. Eat what you like! Drink what you like!
That looks good, I’ve had Nobilo Sauvignon Blanc very good I’ll have to try it with what you are eating. I don’t like crab legs it’s too salty for me. Thanks.
Hoot 'n Annie says
Bev, the Sauvignon Blanc is a great deal…pretty reasonable price point! That way you can splurge on crab cakes!!!