Crab Meat

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Crab Meat · Lump Crab Meat · Crab Meat Sui Mai +8 more Crab Meat · Lump Crab Meat · Crab Meat Sui Mai · Spagetti Crab Meat · Lump Blue Crab Meat · Penne With Crab Meat · Shrimp And Crab Meat · Papaya Crab Meat Salad · Crab-meat Parmesan Canapes · Chicken Topped With Crab Meat · Crab Meat Salad, Avocado Puree, Salmon Roe

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Crab Meat · Crab Meat Soup · Lump Crab Meat +8 more Crab Meat · Crab Meat Soup · Lump Crab Meat · Crab Meat Sui Mai · Spagetti Crab Meat · Lump Blue Crab Meat · Penne With Crab Meat · Shrimp And Crab Meat · Papaya Crab Meat Salad · Chicken Topped With Crab Meat · Crab Meat Salad, Avocado Puree, Salmon Roe

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Crab Meat · Lump Crab Meat · Crab Meat Sui Mai +7 more Crab Meat · Lump Crab Meat · Crab Meat Sui Mai · Spagetti Crab Meat · Lump Blue Crab Meat · Penne With Crab Meat · Shrimp And Crab Meat · Papaya Crab Meat Salad · Chicken Topped With Crab Meat · Crab Meat Salad, Avocado Puree, Salmon Roe

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Lump Crab Meat · Crab Meat Sui Mai · Spagetti Crab Meat +5 more Lump Crab Meat · Crab Meat Sui Mai · Spagetti Crab Meat · Lump Blue Crab Meat · Penne With Crab Meat · Shrimp And Crab Meat · Papaya Crab Meat Salad · Crab Meat Salad, Avocado Puree, Salmon Roe

White · Light · Dry

Galicia's gift to summer — citrus, peach, salt air, and acid like a knife. Made for shellfish, paella, and any dish that involves the sea.

Works with Lump Crab Meat · Spagetti Crab Meat · Lump Blue Crab Meat +2 more Lump Crab Meat · Spagetti Crab Meat · Lump Blue Crab Meat · Linguine With Crab Meat · Crab Meat Salad, Avocado Puree, Salmon Roe

White · Light · Dry

Sancerre's cousin across the Loire — Sauvignon Blanc with a smokier, flintier profile. The 'fumé' in the name refers to that struck-match minerality.

Works with Crab Meat · Crab-meat Parmesan Canapes

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Papaya Crab Meat Salad · Chicken Topped With Crab Meat

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.

Works with Crab Meat · Penne With Crab Meat

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

Red · Medium · Dry

Shorthand for Cabernet Sauvignon — full-bodied, structured red wine with notes of black currant, graphite, and cedar. The classic steakhouse choice.

Sparkling · Light · Dry

Champagne made from black grapes (Pinot Noir, Pinot Meunier) — fuller, more red-fruited, more substantial. The food Champagne.

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.