Crab cakes with good French Chardonnay?

[Thomas]

I don't think it is a must to stay within the variety as much a you should stay within the weight and texture, i.e. color, body. What is amusing is that in order to label a product "cooking wine" in the U.S. the FDA forces you to fill it with sodium so as to make it un-potable, both for drinking and for cooking.

[This message has been edited by foodie (edited 08-20-2001).]