When pairing wines with crab, acidity is the key(2)

Why not a red?

White or sparkling wines are usually your best bet to pair with crab dishes, but with some knowledge and application red wines can also match well. Traditionally we believed the tannins in red wines were the primary reason these wines clashed with seafood. While this precept held some truth, it is not the major reason.

A study on red wines and fish published in the ACS' Journal of Agriculture and Food Chemistry by a Japanese molecular scientist who also happened to be a wine lover discovered that naturally occurring irons found in many red wines were the primary enemy of seafood. The study said these irons accentuate unpleasant sensations of fishiness, especially in the aftertaste. The study also pointed out that red wines with greater acidity worked better with seafood as the acid in a wine acted as a chelating agent reducing unpleasant sensations of fishiness. Therefore, when picking a red wine to match with crab and other seafood you should choose a red wine with low iron content, moderate tannins and lots of young fresh fruit flavors.

So the next time you're savoring a crab dish and have a yen for a red, I suggest picking a young Pinot Noir, Beaujolais or Sangiovese wine. The low iron and tannins in these reds along with their relatively high acidity and fruitiness make them some of the best red wines to pair with crab dishes.

A few of my favorite red wine and crab combinations include Maryland crab cakes with a fresh Village-level red Burgundy, Chinese style crab in black bean sauce with a Cru Beaujolais or spicy crab marsala with a robust New Zealand Pinot Noir from Central Otago.

When enjoying these reds with crab dishes, it's a good idea to chill the wines to about 14-16 degree Celsius. This will further accentuate the fresh qualities and natural sweet flavors of the crab and also cleanse the palate.