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hades_ibex · 03-25-2005, 06:12 PM,

Quite simply I'm boiling some crab for a group of people and am thinking about serving a red and a white. How about Beaujolais and a Chard/Semillon? Any other thoughts or specifically recommended labels?
Cheers.

Innkeeper · 03-25-2005, 06:45 PM,

Sauvignon Blanc would be a better choice for a white.

~~Bucko~~ · 03-25-2005, 07:32 PM,

If you're just having cracked crab with drawn butter, the SemChard should be fine. I don't see a red in this scenario ...

Thomas · 03-26-2005, 01:16 PM,

Sancerre or Anjou Rose to replace the red.

hades_ibex · 03-26-2005, 08:37 PM,

Many thx. I just thought of a red so there was something for the non-white drinkers.
Cheers.

wdonovan · 03-28-2005, 11:55 AM,

I would serve a Tavel (or Provencal) rose for the 'red' drinkers. Goes great with shellfish and has some of the qualities that 'red' drinkers would appreciate more than 'white' drinkers.

DISCLAIMER: The above is an intentional oversimplification. No need to flame. thx

Thraz · 03-28-2005, 12:47 PM,

Actually I think the Tavel or other dry rose is a great idea, and it may be a nice discovery for those guests who have not had it.

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