Crab and Wine Pairings

Here comes the Portland Seafood and Wine Festival! Scheduled for February 5th and 6th, smack dab in the middle of Dungeness Crab season, this event is showcasing 56 Oregon wineries (over ten of them being from Southern Oregon), restaurants, breweries, and artisans.

The Portland Seafood and Wine Festival is held at the Oregon Convention Center from 2 p.m.- 10 p.m. on Friday and 12 p.m. - 9 p.m. on Saturday. Admission to the festival is $12 and portions of the ticket price goes to the Oregon Chapter of the National MS Society.

Many people automatically think to pair a big, buttery Chardonnay with the sweet decadence of crab. Sure goes, but set the Chardonnay aside and reach for a more vibrant wine that won't overshadow the crab.

My picks for best wine to pair with crab are:

A rich Viognier is my first instinct. A worthy rival to Chardonnay, but often more floral in aroma and tropical in taste. The 2008 Del Rio Vineyards Viognier ($20) has a great, sweet nose of honeysuckle, orange blossom and anise that will help bring out the sweetness in the crabmeat. On the palate the smooth texture is held up by the acidity with a light lemon characteristic.

Gewurztraminer is another go to wine for shellfish and a great compliment to spicy, aromatic food. If there's a bit of chili or fresh herbs in your version of crab, you've got a great match. The 2008 Brandborg Winery Gewurztraminer ($16) is thick and rich with lots of ripe apricot and balanced with the spice of clove and black pepper. This pair will make for an exciting, indulgent meal.

Albarino, a crisp Spanish varietal, is similar to Viognier and Gewurztraminer. The 2008 Albacela Winery Albarino ($18) exhibits a floral bouquet and lovely aromas of citrus, pear, yellow stone fruits and honey. The bright acidity and round texture fold into a crisp dry finish with distinct minerality.

A rare full bodied, French style of Riesling are heavy in their perfume with a rich body and texture. The Hillcrest Vineyards 2007 Dry Orsatian Riesling ($24) has a pear/orange peel nose and finishes with ruby red grapefruit flavors. While full bodied and fruity, this style does finish dry.