Wines Tested for Jumbo Lump Crab Cakes
Sommelier Christy Canterbury blind-tasted 34 wines with the dish. They didn’t all pair well, but each helped her on the journey to the perfect pairings.
DOESN'T WORK
Gonzales-Byass “Una Palma” Fino Sherry
Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
This works very well in terms of flavor and aroma. It's a bit overpowering in body and alcohol. I think we should try a fino and we could get more of a lift character in the sherry. This is lovely but a bit too big, which is surprising to me because the crab is not inconsequential in flavor.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
celery salt, saffron, Marcona almonds, sea salt, clean and tangy finish
Texture
smooth
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ABV: 15.50%
Oak: Some
Oxidation: Extensive
Oak: Some
Oxidation: Extensive
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DOESN'T WORK
La Patience Vin Blanc
Region: Languedoc-Roussillon, France
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay, Grenache Blanc, Vermentino
Fun but is not a good match. The generosity of sweetness in fruit works with sweetness of the crab. But it doesn't match up. Overly forward and verbose and fun but doesn't match up.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
chalky, cantaloupe, guava, solid flavor and finish, excellent concentration
Texture
brushed cotton
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ABV: 13%
Certified organic
Certified organic
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DOESN'T WORK
Lioco Chardonnay Sonoma County
Region: USA, Sonoma County, California
Vintage Tested: 2018
Type: White, Still
Varietal: Chardonnay
I thought this would be great, but it's not. The crab cake has more generosity of flavor, sweetness and body than the wine. The wine falls short, despite it being high flavor and acidity, it lacks in comparison to the crab cake and it does not have the body to stand up to crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
yeasty, chicken broth, citrus, dry and salty on finish
Texture
silky smooth
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ABV: 13%
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DOESN'T WORK
Martin Schömann Zeltinger Schlossberg Riesling Kabinett
Region: Mosel-Saar-Ruwer, Germany
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
The wine is stunning, pretty, and too petite.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
baked peach, persimmon, gingerbread, cardamom
Texture
creamy
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ABV: 10%
Biodynamic
Biodynamic
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DOESN'T WORK
Martin Schömann Zeltinger Sonnenuhr Riesling Spätlese Trocken
Region: Mosel-Saar-Ruwer, Germany
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
Unpleasant contrast. Hyper-floral flavor against something buttery and saline clashes. There is a nice cleansing white wineness to the combo, but that's not enough to make it good.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Med
Med+
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
nectarine, yellow grapefruit, lychee
Texture
tacky
some grip
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ABV: 12.50%
Biodynamic
Oak: Some
Biodynamic
Oak: Some
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DOESN'T WORK
Mayu Pedro Ximenez
Region: Elqui, Chile
Vintage Tested: 2020
Type: White, Still
Varietal: Pedro Ximenez
The wine can't hold up. It's light, bright, pretty, has high intensity of flavor and acidity but it doesn't have the textural depth to stand up to crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
savory, sea salt, celery, yellow plums, long finish
Texture
light
grippy
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DOESN'T WORK
Mittnacht “Terres d’Etoiles” Riesling
Region: Alsace, France
Vintage Tested: 2019
Type: White, Still
Varietal: Riesling
The dish trumps the wine again. It seems good, but you really need a robust wine to keep track of the crab.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
pith, grapefruit, lemon zest, bay leaf
Texture
smooth
More
ABV: 13.50%
Biodynamic
Biodynamic
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DOESN'T WORK
Perseval-Farge 1er Cru Brut Reserve
Region: Montagne de Reims, Champagne, France
Vintage Tested: NV
Type: White, Sparkling
Varietal: Chardonnay, Pinot Meunier, Pinot Noir
The wine needs something that is not as unctuous as the crab cakes. The salinity in the wine is good though.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
peaches, nectarines, saltines, chalky, grippy
Texture
grippy
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ABV: 12%
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DOESN'T WORK
Picayune Sauvignon Blanc
Region: Napa County, USA
Vintage Tested: 2020
Type: White, Still
Varietal: Sauvignon Blanc
This specific wine gets crushed by the crab cake. I do think that the aromas and the idea of the wine could work well. But this wine is a bit inconsequential, easy going. You need more oomph. Another in this genre could work. That said, it is a total contrast to the crab cake, which is fun, but it's a contrast of bright, fresh, exuberant, refreshing flavors vs the crab cake's generosity and unctuousness and sinfulness.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
gooseberry, parsley, green bell pepper, starfruit, pith on finish
Texture
grippy
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ABV: 14.20%
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DOESN'T WORK
Podere Gualandi “Montebetti” Chianti
Region: Chianti Colli Fiorentini, Tuscany, Italy
Vintage Tested: 2018
Type: Red, Still
Varietal: Sangiovese, Colorino
Not terrible. Very few people will be able to find this wine. I don't think it's the best. The textures are interesting together, but this does not work as a pairing. The wine is too much.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
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Med
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Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
kirsch, blueberry, blackberry, blackberry vinegar
Texture
scratchy
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ABV: 13.50%
Oak: Some
Oak: Some
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DOESN'T WORK
Progettidivini Prosecco Brut
Region: Valdobbiadene, Veneto, Italy
Vintage Tested: NV
Type: White, Sparkling
Varietal: Glera
It has bubbles and it cleans up the palate fine, but it's quite fruity and that doesn't go with this savory dish. Plus, there's too much residual sugar in the wine.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
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Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
fruity palate, starfruit, a bit of bitter almond, some tannin
Texture
juicy
smooth
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Bubbles: Medium
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DOESN'T WORK
Rombauer Vineyards “Carneros” Chardonnay
Region: USA, California
Vintage Tested: 2019
Type: White, Still
Varietal: Chardonnay
The wine is a bit overbearing with this dish. There is an unctuousness, butteriness in the wine, which is not terrible, especially when you go from the wine to crab cake, but when you go back to the wine, the wine is too big and overbearing. It's big and aggressive.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
melted butter, baked apple, spice rack, a little bit of every spice, earthy minerality in finish
Texture
round
velvety
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ABV: 14.50%
Oak: Extensive
Oak: Extensive
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DOESN'T WORK
Savia Viva Cava Brut
Region: Penedès, Spain
Vintage Tested: NV
Type: White, Sparkling
Varietal: Xarel-lo, Parellada, Macabeo
No. The wine has super fruity, candied fruit, Jolly Rancher type fruit flavors and those are very dissonant with the dish. It doesn't have the structure to carry crab cake.
Pairing for: Jumbo Lump Crab Cakes
Profile
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Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
citrusy, candied peel, like an artificial flavor, canned peach, fruit salad, lots of fruit, chamomile
Texture
bubble bath
a bit of grip
More
ABV: 11.50%
Bubbles: Medium
Bubbles: Medium
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DOESN'T WORK
Valdespino “Tio Diego” Amontillado Sherry
Region: Jerez, Spain
Vintage Tested: NV
Type: White, Still
Varietal: Palomino
The high alcohol is a bit pungent and brings out a bit of bitterness at the end of the dish. The flavors mesh really nicely, but I find the alcohol a little bit overwhelming. Quite heavy.
Pairing for: Jumbo Lump Crab Cakes
Profile
None
Low
Med-
Med
Med+
High
Acidity
Alcohol
Body
Intensity of Flavor
Sweetness
Tannin
Flavor
dried apple skins, dried apple core, Marcona almonds, burnt caramel
Texture
Round
More
ABV: 18.00%
Oak: Some
Oxidation: Extensive
Oak: Some
Oxidation: Extensive
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