Saturday, August 22, 2015

Crab Cakes and Chablis

Though I'm very fortunate to get to go out wining and dining all over Houston, we do occasionally stay in. However, even when I'm cooking for a quiet, weeknight meal at home, we tend to be treating ourselves.

Homemade crab cakes (always more lump crab than cake) served with Premier Cru Chablis from the Fourchaume vineyard in northern Burgundy were the favorite food and wine pairing at home this week. The Chardonnay wines from this region typically have bright lemon aromas and flavors with crushed seashell mineral notes that always work perfectly with this dish.

What's on your table this evening?

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