Bacchus
It’s that time of year again here in North Carolina, when local fish purveyors are hounded and stalked. Why? Soft shell crabs. Known as the ‘beautiful swimmer’, blue crabs shed (molt) their hardy outer shell in order to continue their growth. During this transition the crabs are whisked off to market. Since a new, sturdy shell will quickly develop, there is little more than a two week window to get fresh crab on the table. You can find soft shell crab year-round, although frozen soft shell is not nearly as good. If you plan to prepare them at home, be sure to purchase them alive, and dress them just before cooking. I prefer to batter and lightly fry the crabs. Put together a po’ boy, and enjoy. Legs and all.
What to drink?
These soft shell crabs found a partner in the 2009 Ken Forrester ‘Petit’ Chenin Blanc ($8.99). This wine is lively, packed with minerals and plenty of green; honey dew, granny smith apple, lime and herbs. Juicy enough to compliment the succulent crab, and acidic enough to cut through the batter.
Steen???
South African Steen (another name for Chenin Blanc) is the most widely produced varietal in South Africa - a majority of the vines are older, which contribute to a number of wonderful, affordable wines, like this bottle from Ken Forrester. Chenin Blanc is extremely versatile and can be enjoyed sweet, dry, sparkling, late-harvested, oaked, and unoaked. Lekker!
Cheers
