Soft Shell Crab

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.

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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 Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise +2 more Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise · Fried Soft Shell Crabs With Lemon Basil Butter · Soft Shell Crab Served With A Light Curried Tumeric Hollandaise

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 Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise +2 more Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise · Fried Soft Shell Crabs With Lemon Basil Butter · Soft Shell Crab Served With A Light Curried Tumeric Hollandaise

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 Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise +2 more Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise · Fried Soft Shell Crabs With Lemon Basil Butter · Soft Shell Crab Served With A Light Curried Tumeric Hollandaise

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 Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise +1 more Soft Shell Crab · Soft Shelled Crab · Soft Shell Crab Francaise · Soft Shell Crab Served With A Light Curried Tumeric Hollandaise

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

Sparkling · Light · Sweet

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

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

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.