Which wine goes best with crab cakes!!

http://www.anthrosource.net/doi/abs/10. ... .109.4.654

I took a lot of flack (and humour) with a recent posting on said subject so all your folks on east coast, get a load of this!!

I believe the Esporao from Portugal gained quite a few notes, as well as a couple of Muscadets.

Bob,

This is one of the few times I'd recommend Viognier (Condrieu, etc.). Maybe better, though, and more to my liking, a demi-sec Vouvray. Or a Macon, maybe something on the rich but unoaky side, like Domaine de la Bongran. Stony Hill or another of the unoaky California Chardonnays might also pair well.

Probably a ton of wines would do well, really.

[James Roscoe]

BEER! Natty Bo if you're from B'more and a nice American Lager (think Yuengling) if you are a normal person. AS for wine, well, if you ain't from MD and don't know crabs, I suppose a Muscadet would be good. I might go with an Albarino or almost any Italian white not named pinot grigio. Heck, I wouldn't say NO to a Riesling if you are screwing up the cakes with unnecessary spices. Of course the go to drink remains beer.

The wine of choice with crab cakes here in the Pacific Northwest is Oregon Pinot Gris.

I think in my original crab cake thread, I too was quite keen on PG as well as Viognier.

My favorite for Maryland style crabcakes is a big, buttery Cal Chardonnay.