Home Sea food Red wines are suitable to accompany certain seafood

Red wines are suitable to accompany certain seafood

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Grilling time pushes readers to turn to red meats and wines. The folks at Lower Slower are big on seafood on the barbie. Crab goes well with wine. However, avoid drinking full-bodied reds with crab. Tannins and crab protein can upset your stomach. You can read more here: inf.news/en/health/464149dd5fe7b4b7d403e98bc29aafb4.htm.

Easy instructions for us barbarians to serve soft crabs. Remove the aprons and feathery lungs from the crabs. Cut off their little faces, pop floater. Toss in your favorite Italian dressing (preferably homemade, but well-shaken Wishbone works), for less than an hour. Avoid leaving the marinade too long; the acid sours them, making them pasty. On ashy coals, cook them. Watch carefully, avoid burning when moving them on the grill. Use tongs, not a fork. Serve a big fat as a starter. Don’t forget to wipe the crab detritus off the grill. Add moist wood chips and toss over salmon or tuna steaks. For some, two big fat guys make dinner.

The following was paraphrased from Dreamthief Online: With crab, you have three options: go to an expensive seafood restaurant for overpriced, soggy, bland crab; ruin it yourself at home; or follow this recipe and eat crab so good you’ll never eat it any other way. Dear dream thief, the well-done crab stands on its own dorsal fins. Their delicacy does not require any strong aromatic additives. Go to better restaurants found on Delmarva; follow directions. Peeps has been eating crabs forever; olive oil, butter, garlic on the grill were probably invented by Italian or Greek hunter-gatherers. I moved here in 1972 and still have no mayo coated crab or crushing spices on the shell. The use of spices was probably dreamed up by crafty old restaurateurs to increase beer consumption and pay off the bills when crabs were very cheap and you could catch AUCE on your back porch with a net, string and a few chicken necks.

Few wines complement grilled or spiced steamed crabs better than German Moselle or sake (Japanese, Seishu). Nik Weis provided a wonderful sample of his St. Urbans-Hof Rieslings. The area was established in the 3rd century by Roman occupiers. Piesporter Goldtropfchen (drop of gold) has enjoyed an excellent reputation for many years. Unfortunately, some winemakers have decided to add sugar to the juice of Elbling or Muller-Thurgau to increase alcohol and residual sugar levels for export only. This practice brought tasteless wine to market and damaged Piesporter Goldtropfchen’s reputation for high quality. Those who didn’t follow the wine industry closely and were looking for bargains rather than value wines were disappointed. Nik’s family kept the faith. The 2018 Kabinett, 90 McD, is a great value around $26. Drink well until 2027. Nik’s father, Hermann Weis, started making dry Riesling in the ’70s, long before most. The Nik Weis Goldtropfchen GG 2018 are beautiful drier Rieslings. Those who prefer a smoother Riesling should choose the Kabinett, Spatlese or Auslese labels. The GG uses grapes from old vines with low yields worked manually on steep terrain. They are selected by hand over time, guaranteeing optimum quality and maturity, fermented with indigenous yeasts, left to rest in the vats, with no fining other than settling. Look for aromas of tropical fruits, cassis and citrus with spicy herbs and smoky minerality. Nik told me that as they age, the flavor will shift from that fresh, fruity profile to structured minerality and spice. Well crafted from ground to bottle, 91 McD now through 2030, $31. More information on this in the coming weeks.

Since sake has somewhat limited availability in our area, here is one that works well with most shellfish and is findable – Yasaka Tsuru Kame No O Jumai Ginjo with 55% polished rice. Kame No O is a type of rice; polishing (Sei-mai Buai, Japan) refers to the amount of bran husk stripped before fermentation, to remove protein and oil from the grain. Junmai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake are the five main types of sake. They are brewed slightly differently and use varying percentages of Sei-mai Buai. I rarely criticize sake. It is more a know-how of alcohol and millers than a product of rice farmers which brings variety; pure alcohol is often added for various reasons; the processes providing its many interpretations are complex; and finally, few showed interest. If several readers take the time to email me, [email protected], I’d be happy to explore Seishu in more detail.