Brunch

[mrdutton]

Well today I had to travel to Richmond, VA. I delivered some papers to the Circuit Court for a Norfolk law firm.

I was stuck in Richmond at an off hour for lunch, about 2:30 PM. I found a seafood place called The Hard Shell Crab.

Ordered a half-pound of steamed mussels and a half-pound of Dungeness crab. Had two different wines by the glass. The seafood was served with drawn butter, a horseraddish aioli and cocktail sauce made with tomatoes and pablano peppers.

I started with a Pinot Grigio and then had a Syrah. I drank the Pinot Grigio with the mussels and the Syrah with the crab.

Now under normal circumstances I would probably not suggest a Syrah with crab meat. The wine would over-power it for sure. However, since the tomato/pablano sauce was already trying to overtake the crab, I thought the syrah might work.

It matched very nicely with the sauce. It did not work with the aioli nor did it work with the crab meat by itself or with drawn butter. This as I would have suspected.

But the crab and the tomato & chilli sauce and the syrah were very nice together.

The syrah was from Domaine de la Terre Rouge in California and was a 1998. Very nice stuff this from a member of the Rhone Rangers.

So much for brunch and lunch.........