Yes the land of the free, the land that brought us McDonalds and also some of the best food around. Some of you know that the USA is really where I decided I wanted to work in one way or another in the wine industry. So you had it coming a selection of food and dishes that only the USA can do really good. As usual no Domaine names only styles you can look for or ask for in order to find your very special bottle.
- Maine lobster: We have already talked about Lobster in a previous article. So what should you get to go along the sweet rich meaty flavour of lobster. On one side you can try a bright still fresh and fruity Chablis Premier Cru that will bring a touch of minerality to the dish on the other side if you go for grilled lobster you will probably need a Chablis Premier Cru or a Chablis Grand Cru an older vintage, a touch of oak and riper fuller note of fruits.
- Crawfish boil: First because it’s generous and second because it’s a dish you share. The crawfish meat tends to be quite delicate and subtle the spices and herbs they are cooked in bring them to an all other level. Let’s stay in the same mood and aim at a Chablis you will indeed be able to share. I would then choose a vibrant dashing very young Chablis to have this powerful fresh fruit bite or a smoother richer version maybe with a hint of oak to round the corners.
- Fried chicken: On this occasion I’m not talking about a spicy uncomfortably hot version. You have to deal with the greasy part and then the meaty part. I would usually go for something dry, tense and sharp to cut right through the fat but it probably wouldn’t go well with the chicken. So you need a Chablis Premier Cru that’s not too mineral, out of its prime to have smoother edges yet some bite, riper aromatics or even a touch of evolution to fit a meaty juicy chicken.
- Clam chowder: or creamy fishy goodness as I like to call it. Try and find a Chablis, old vines and just a touch of oak to have the density, the richness, the finesse and not too much acidity for the wine not to fight the cream but rather go smoothly with it.
- Dungeness crab: West coast here I am! Another perfect match for basically all the wines of Chablis. Still I would either go for a classical Chablis, no fuss, no oak, no long ageing just to get the light citrussy, green apple sharpness or for a more complex Chablis Premier Cru still fairly young, hips of minerality and a fruity elegant side.