Wines that pair with
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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.
Why it works with Crostini With Lump Crab Salad And Extra Virgin Olive Oil
Coastal Spanish white with salt and citrus — built for shellfish.
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.
Why it works with Crostini With Lump Crab Salad And Extra Virgin Olive Oil
Bubbles and acid lift cold crab and crab cakes alike.
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.
Why it works with Crostini With Lump Crab Salad And Extra Virgin Olive Oil
Chardonnay's body matches crab's sweet richness without overpowering it.
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.
Why it works with Crostini With Lump Crab Salad And Extra Virgin Olive Oil
Clean unoaked white that lets seafood flavor shine.
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.
Why it works with Crostini With Lump Crab Salad And Extra Virgin Olive Oil
Crisp herbal white refreshes against crab's natural sweetness.
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