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Sauvignon Blanc. Sauvignon Blanc is a great wine to pair with crab cakes. The crisp, fruity flavor matches well with the spices in the crab cakes and complements the bold flavors of herbs such as parsley, dill, and chives. A great example of a Sauvignon Blanc that will work well with your crab cakes is the 2015 Gérard Bertrand Sancerre.
Usha Stillwell
Our choice for a non-alcoholic sauvignon blanc that's better than the boozy kind is Starla, a wine blend that mixes colombard and sauvignon blanc grapes. Crab cakes are a seafood favorite that crosses class lines. Great with a beer, they're equally at home beside a fine wine such as riesling or sauvignon blanc.
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Crab cakes combine light, sweet crabmeat with crispy, fried crumbs and rich cream sauces. Lots of wines can work, depending on the other flavors involved, but you can't go wrong with medium-bodied.
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Chenin Blanc: This versatile white wine pairs well with a range of dishes, including crab cakes. Its floral notes and high acidity provide a perfect balance to the richness of the crab. Albariño: This light-bodied white wine is a great choice for those who prefer wines with lower acidity.
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Sauvignon Blanc. Another white wine that pairs well with crab cakes is Sauvignon Blanc. This pairing is a case of opposites attract because the crisp, citrusy burst of flavor in a glass of Sauvignon Blanc provides great contrast for the sweet crab meat. The bright, zippy Sauvignon Blanc is a great companion to a crab cake recipe that has Thai.
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The best wine to pair with Crab Cakes are Sauvignon Blanc, Sancerre, Vermentino, Viognier and Prosecco. Crab Cakes require crisp and acidic white wines to cut through the delicious fried breading so you can taste the heavenly and subtle crab flavours within. If your Crab Cakes are sautéed in butter or baked, I would suggest an oaked Chardonnay.
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Ok, no brainer, and not so hip to say, but California Chardonnay is delicious with crab and the weight of the cakes. Something moderately oaked, like Patz & Hall or Chappellet, come to mind. - Chris Blanchard, Master Sommelier, Chappellet Winery, St. Helena, CA. Editor's Note: Of the three Chardonnays offered by Patz & Hall (Mount Veeder.
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Cava. 7. Pinot Blanc. Chardonnay. 1. Chardonnay. Chardonnay has a zing of acidity that tastes clean and rich, just how you would want wine to be paired with your crab cakes. That delicate zing of Chardonnay makes it the best partner for crab cakes than heavier and oaked-influenced wines.
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It deviates from more expected white wine stone crab pairings like Chardonnay, red wines or Prosecco. The Zin is well-balanced, structured, and elegant. It is a refreshing wine with bright acidity. Produced in the Russian River Valley, Sonoma County, this Dry White Zin is bright, fresh, and smooth. It is 100% Dry White Zinfandel.
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What type of wine goes best with crab cakes? When it comes to crab cakes, a Chardonnay or a sparkling wine such as Champagne or Prosecco is a popular choice. The buttery and rich flavors of Chardonnay complement the sweetness of the crab cakes, while the effervescence of sparkling wine adds a touch of elegance to the dish.
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5) Albariño. This Spanish white wine's bright acidity can balance the sweetness of the crab meat, creating a harmonious pairing. Plus, the wine's citrus notes can also enhance the sweetness of the crab meat, making the dish taste even more delicious. Also as a light-bodied wine it won't overpower the delicate flavors of the crab cakes.
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Pairing Wine with Crab Cakes. When it comes to a delectable dish like crab cakes, choosing the right wine can elevate the dining experience to a whole new level. The rich and flavorful nature of crab cakes requires a wine that can complement, enhance, and balance the taste. So, what wine goes with crab cakes?
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The two best red wines for pairing with crab cakes are pinot noir and aged Sangiovese. These dry reds can accompany crab cakes unexpectedly well because of their rich, rounded tannins, high acidity, and earthy aromas. When aged, these wines will produce complex flavors. Their acidity will cut through the rich buttery texture of the crab cakes.
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The lemony bite and creamy minerality of a wine like the 2009 Jean-Baptiste Ponsot Rully is perfect for a crab leg dripping in butter — or even mayonnaise or aioli. However, many wines can go with crab. Here are the basic rules: The wine should be white, not too oaky, fairly crisp with acidity and minerality.
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Pinot Noir: While red wines can be a bit trickier to pair with seafood, Pinot Noir is a great option for crab cakes. It has a light body and a subtle earthiness that pairs well with the savory flavors of the dish. Look for a Pinot Noir that has low tannins and high acidity for the best pairing. Gamay: Another light-bodied red wine, Gamay has a.
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Unoaked or lightly oaked Chardonnays allow the natural flavors of the crab cakes to shine through without overpowering them. These wines often exhibit vibrant citrus and apple flavors, which harmonize well with the seafood. For a truly delightful pairing, serve chilled Chardonnay alongside your crab cakes.
