Crab Butter

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 Butter · Crab And Butter · Scallop Crab Butternut Squash Soup +5 more Crab Butter · Crab And Butter · Scallop Crab Butternut Squash Soup · Butternunt Squash Soup With Crab · Crab Stuffed Prawns In A Tomato Butter Sauce · Fried Soft Shell Crabs With Lemon Basil Butter · Crab Stuffed Prawns In A Wine Garlic Butter Sauce · Pan Seared Jumbo Scallops With Crab Risotto, Wilted Arugula, And Lemon Herb Truffle Butter

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 Butter · Crab And Butter · Scallop Crab Butternut Squash Soup +4 more Crab Butter · Crab And Butter · Scallop Crab Butternut Squash Soup · Butternunt Squash Soup With Crab · Crab Stuffed Prawns In A Tomato Butter Sauce · Fried Soft Shell Crabs With Lemon Basil Butter · Crab Stuffed Prawns In A Wine Garlic Butter Sauce

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 Butter · Crab And Butter · Scallop Crab Butternut Squash Soup +4 more Crab Butter · Crab And Butter · Scallop Crab Butternut Squash Soup · Butternunt Squash Soup With Crab · Crab Stuffed Prawns In A Tomato Butter Sauce · Fried Soft Shell Crabs With Lemon Basil Butter · Crab Stuffed Prawns In A Wine Garlic Butter Sauce

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 Butter · Crab And Butter · Scallop Crab Butternut Squash Soup +4 more Crab Butter · Crab And Butter · Scallop Crab Butternut Squash Soup · Butternunt Squash Soup With Crab · Crab Stuffed Prawns In A Tomato Butter Sauce · Fried Soft Shell Crabs With Lemon Basil Butter · Crab Stuffed Prawns In A Wine Garlic Butter Sauce

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 Scallop Crab Butternut Squash Soup · Crab Stuffed Prawns In A Tomato Butter Sauce · Crab Stuffed Prawns In A Wine Garlic Butter Sauce

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

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.

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.

Liguria, Tuscany, and Sardinia's seaside white — citrus, salt, herb, and a clean mineral finish. The Mediterranean's answer to Sauvignon Blanc.