I am staying with a regional and seasonal theme here. It is summer and hot outside, and I therefore do not feel like spending a lot of time in the kitchen. The other day we picked up some crab cakes at a local seafood market, and all I had to do to them was put them under the broiler.There are very few places where I would buy pre-made crab cakes, as I am not a big fan of fillers (usually bread crumbs), but love the lump crab meat. So you might have to do some searching before you actually find a place whose crab cake recipe you like. The ones we found were huge. Almost monstrous. I was convinced that I would not be able to finish mine in one sitting. But you know how that is, when something tastes really, really good…
I also boiled some fresh corn-on-the-cob and mixed together a quick coleslaw. Sometimes dinner can be so simple, yet so delicious.I decided to match this Maryland-inspired food with the 2009 Barboursville Reserve Viognier from the
When tasting Viogniers inThe sweetness of the crab meat and the corn, as well as the creaminess of the coleslaw dressing actually brought out more fruit flavors in the wine. I enjoyed this meal tremendously. Final verdict: an amazing combination!
, I have often found them to be in a style that almost reminded me of over-ripe fruit. Personally, I prefer my white wines very lean and crisp, and therefore really appreciate the style that Barboursville went for. Unlike my better half, who likes his Viognier very viscous and opulent. I assume that the Barboursville tastes the way it does because it was stored in stainless steel tanks exclusively (no oak barrels at all). Virginia