Crayfish and Wine

Posted by Andrew Barrow in Food and Wine, 1:02pm 27/09/2007. Leave a comment

Mr C returns from a wine tasting in Portsmouth. After an enthusiastic bottle-by-bottle run down of what he enjoyed, what he hated, what we are going to list etc etc a polystyrene box was ceremoniously deposited on my desk.

Under the cover something moved.

"Crayfish, my son" beamed Mr C "fresh from a fish market opposite the wine tasting. Worst bloody fish and chips I've ever tasted but a fine array of fish though... and these little beauts!"

The plan for the that evenings meal then was to cook them simply - dropped into boiling water and served with little more than some fresh artisan bread and local butter. A day long on/off discussion resulted, debating which wine would be the most suitable match with the crayfish. Their flavour is subtle, gentle, fresh (obviously) and delicately sweet requiring a wine that needs to match the bread and butter as much as the shellfish.

A Chardonnay with its inherent butteriness would be the order of the day and I eventually plumped for the Shàrjs , Livio Felluga 2005 - a blend of Chardonnay and Ribolla Gialla. Ribolla, especially the superior Gialla strain, adds a nutty, apple, and citrus complexity to a wine, in this case a weighty, rounded Chardonnay. The wine is a stylish, refined wonder. Simply delicious and suitable for a whole array of foods.

With the crayfish? Sublime!

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