Crab cakes with good French Chardonnay?

[Botafogo]

Re "cooking wine": I have an original edition Escoffier "Cuisine Francais" and in it the dish we all call "coq au vin" is "coq au Chambertin" (as in megabuck Grand Cru Burgundy and it calls for a whole bottle!). Just as you would never tell your butcher to give you a "cooking" roast or your greengrocer to give you some "cooking" mushrooms as you are "just going to put them in the sauce", you should use good quality wine in your dishes (better yet the wine you are going to drink), the difference is immediate and fabulous.

Roberto

[This message has been edited by Botafogo (edited 08-17-2001).]