Crab Avocado

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 Avocado · Crab And Avocado · Crab And Avocado Salad +6 more Crab Avocado · Crab And Avocado · Crab And Avocado Salad · Crab And Avocado Ceviche · Avocado Crab Soup · Hot Avocado With Crab · Avocado Crab Lemon Greens · Crab Meat Salad, Avocado Puree, Salmon Roe · Crab And Pineapple Ceviche With Avocado Pancakes

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 Avocado · Crab And Avocado · Crab And Avocado Salad +5 more Crab Avocado · Crab And Avocado · Crab And Avocado Salad · Crab And Avocado Ceviche · Avocado Crab Soup · Hot Avocado With Crab · Avocado Crab Lemon Greens · 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 Avocado · Crab And Avocado · Crab And Avocado Salad +5 more Crab Avocado · Crab And Avocado · Crab And Avocado Salad · Crab And Avocado Ceviche · Avocado Crab Soup · Hot Avocado With Crab · Avocado Crab Lemon Greens · 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 Crab Avocado · Crab And Avocado · Crab And Avocado Salad +5 more Crab Avocado · Crab And Avocado · Crab And Avocado Salad · Crab And Avocado Ceviche · Avocado Crab Soup · Hot Avocado With Crab · Avocado Crab Lemon Greens · 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 Crab And Avocado Ceviche · Avocado Crab Soup · Hot Avocado With Crab +1 more Crab And Avocado Ceviche · Avocado Crab Soup · Hot Avocado With Crab · Crab Meat Salad, Avocado Puree, Salmon Roe

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 Crab And Avocado Salad · Avocado Crab Lemon Greens

Burgundy's Côte de Beaune village producing Grand Cru Corton (red) and Corton-Charlemagne (white) — both at the top of Burgundy's hierarchy.

White · Medium · Dry

Alsace's everyday white — Pinot Bianco's French expression, all apple, pear, and a soft mineral finish. The reliable house-wine alternative.

White · Medium · Dry

Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Light · Dry

The Loire's seaside white — Melon de Bourgogne grape, bone-dry, slightly briny, perfectly transparent. The platonic ideal of oyster wine.

Languedoc's seaside white — lemony, briny Piquepoul grown beside the étangs of the Mediterranean. Built for oysters; honest at the price.