Many food lovers tend to think that crab is actually tastier than lobster. Whether or not this is the case, it's certainly more versatile when it comes to pairing it with a wine. This, perhaps, is due to the many preparations of crab that people tend to enjoy most. So you should always consider the other ingredients in a dish when making your pairing, but as a general rule, Sauvignon Blanc, especially more lush ones like those from New Zealand, are excellent. So are white wines from Bordeaux, Viogniers from California, and Chardonnays from Burgundy and California. As for these, though, just make sure they're not over-oaked. Too much of that could cover up all the rest of the flavors in the food itself. And that's not a good pairing at all.
Food & Wines
Crab
