Crab Enchilada with Three French Whites

While I had the wild boar meatballs as discussed in the previous post, Nancy had a the Dungeness crab enchiladas with toasted pepitas, queso Oaxaca and avocado salsa. This turned out to be an excellent choice, really tasted great. For wine Nancy went with a flight of three French whites. There was a 2010 Domaine Pichot Vouvray, a 2009 La Poussie Sancerre and a 2009 Patrick Piuze, Terroir de Chichée Chablis.

The Chenin Blanc from Vouvray was Nancy’s favorite and paired the best with the crab enchiladas. The nose seemed to have a bit of botrytis and there was a hint of sweetness in the mouth. Good acid, though.

The Sauvignon Blanc from Sancerre was surprisingly grassy for a French wine in my experience. Both in the nose and the flavor. It also paired well with the crab.

The Chardonnay from Chablis had almost no nose and very little flavor. Definitely not something we would recommend buying.

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