Crabmeat

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 Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat +10 more Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat · Artichokes Crabmeat · Crabmeat Stuffed Shrimp · Carrot Soup And Crabmeat · Eggplant & Crabmeat Caserole · Eggplant & Crabmeat Casserole · Salmon Stuffed With Crabmeaty · Mushrooms Stuffed With Crabmeat · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Pecan Crusted Red Snapper With Lump Crabmeat

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 Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat +9 more Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat · Artichokes Crabmeat · Crabmeat Stuffed Shrimp · Carrot Soup And Crabmeat · Eggplant & Crabmeat Caserole · Eggplant & Crabmeat Casserole · Salmon Stuffed With Crabmeaty · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Pecan Crusted Red Snapper With Lump Crabmeat

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 Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat +9 more Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat · Artichokes Crabmeat · Crabmeat Stuffed Shrimp · Carrot Soup And Crabmeat · Eggplant & Crabmeat Caserole · Eggplant & Crabmeat Casserole · Salmon Stuffed With Crabmeaty · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Pecan Crusted Red Snapper With Lump Crabmeat

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 Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat +9 more Crabmeat Dip · Crabmeat Timbale · Red Fish W Crabmeat · Artichokes Crabmeat · Crabmeat Stuffed Shrimp · Carrot Soup And Crabmeat · Eggplant & Crabmeat Caserole · Eggplant & Crabmeat Casserole · Salmon Stuffed With Crabmeaty · Baked Stuffed Shrimp With Crabmeat · Baked Salmon With Shrimp & Crabmeat · Pecan Crusted Red Snapper With Lump Crabmeat

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 Red Fish W Crabmeat · Crabmeat Stuffed Shrimp · Baked Salmon With Shrimp & Crabmeat +1 more Red Fish W Crabmeat · Crabmeat Stuffed Shrimp · Baked Salmon With Shrimp & Crabmeat · Pecan Crusted Red Snapper With Lump Crabmeat

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 Artichokes Crabmeat · Eggplant & Crabmeat Caserole · Eggplant & Crabmeat Casserole

French table wine, broadly — a regional or appellation-level wine made in the classical food-first style. Always rewards a moment of attention.

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.

White · Medium · Dry

The white grape of the Northern Rhône — full-bodied, peachy, faintly perfumed, with the texture of a quiet Chardonnay. Pairs with anything saffron-tinged or apricot-glazed.