October 26, 2006

I've Got A Baaaad Feeling About This....

Blue Crab Blanc.jpg

Somebody brought a bottle of Ingleside Vineyards' Blue Crab Blanc to a party we had the other night. The bottle never got opened, and is sitting on the kitchen counter staring at me.

Do you dare me?

On the one hand, I don't even like whites. Further, this stuff strikes me as a prime example of the kind of output from Virginia wineries that I routinely blast and damn.

On the other hand, it is free. (Hoots! Toots! D'ye ken me thrift?) And I like to think that instead of indulging in blanket libel, I take the time to establish a foundation of truth before hurling my invectives.

So it seems that the only thing to do is to put together a pasta and shrimp dish and open the damn stuff. However, although I'm not normally a betting man, I'm already willing to lay odds on the kind of headache I'm going to have as a result.

If I do pull the cork, I'll be sure to let you know how it turns out.

Posted by Robert at October 26, 2006 09:19 AM | TrackBack

Not only do I dare you, I double dog dare you.

Posted by: rbj at October 26, 2006 09:33 AM

By "Blanc" I'm guessing they mean Sauvignon Blanc (as opposed to Vidal Blanc or Seyval Blanc), which I've always found needs strong food, so I'd be thinking something like crab or lobster to pair it with. Garlic shrimp would certainly work, too. Served alone, Sauv Blanc can be a bit too much of a blowtorch.

Posted by: The Colossus at October 26, 2006 09:38 AM

Here's what I do when in a similar situation. Cook a recipe that calls for a white wine in the sauce.

Sample the wine while cooking. If drinkable, serve the wine with the dish and thank your good fortune. If not drinkable, cork it up and save for future cooking (you don't need to use the best wine in recipes).

Posted by: JohnL at October 26, 2006 09:48 AM

As least it isn't merlot. Cuz I'm not drinking any f%$#ing merlot!

Go ahead. I triple dog dare ya.

Posted by: Gary at October 26, 2006 11:27 AM

BTW, if it's labeled "table wine" it's probably a blend. In order to identify it as a specific varietal it has to have at least 80% of one particular grape.

My guess is it's 50% Seyval Blanc (or other such hybrid that grows well in the Northeast/Mid-Atlantic region) and 50% Chardonnay (which you can grow pretty much anywhere).

Posted by: Gary at October 26, 2006 11:30 AM

Robert, use it for this recipe - Comte is the much superior French form of Swiss cheese from Haute-Jura - but you can use any kind of Swiss you can find - don't waste Beaufort d'Alpage on it though but since that is now trading at $36 per pound, I'm sure you wouldn't have thought to...

Onion Soup Mapie, Serves 4 (from Simple Fare by Ronald Johnson)
4 yellow onions, thinly sliced
3 tablespoons unsalted butter
8 thin slices of french bread
4 teaspoons flour
1 1/2 cups of dry white wine heated
3 cups water,heated
salt and freshly ground black pepper
grated French Comte
In a soup pot, saute onions in butter over medium heat. Stir now and then to allow them to color evenly. This should be a gentle process-in 15 minutes or so, they will be golden. While onions cook, dry out bread slices in a 350 oven. They should be pale gold in color. Remove bread from oven, turn off heat and place soup bowls in oven to warm.
Stir flour into onions and cook for 3-4 minutes. Add wine and water, then salt and pepper to taste. When the soup boils up, reduce heat and simmer, uncovered for 30 minutes. Place bread slices in soup bowls (2 each),sprinkle generously with Comte and ladle the hot soup over it at once. This with a green salad and more bread and cheese is well, yummy. Especially after a long walk on a crisp day.

Posted by: Mrs. Peperium at October 26, 2006 12:03 PM

My dear Mrs. P, that sounds remarkably like my parents' recipe, right down to the placement of the bread and cheese in the bowl first. Now I'm going to be thinking about it all afternoon!

Posted by: Robbo the LB at October 26, 2006 12:19 PM

Your father is Toulouse Lautrec? Wow! No wonder you post so beautifully. Was your mother a can-can dancer?

Posted by: Mrs. Peperium at October 26, 2006 12:25 PM

If it's Seyval Blanc, it's a pretty pleasant variety, in my experience. And if it is a table wine, then it is probably a pretty innocuous blend. Open it up and let us know.

Posted by: The Colossus at October 26, 2006 12:52 PM

I really like that label. I mean the actual physical label, I have no idea about the product.

Posted by: sarah at October 26, 2006 01:11 PM

You can always regift it!

Posted by: Big Mac w/ an Egg at October 26, 2006 06:58 PM

Blue Crab Blanc, from the makers of Blue Nun Blanc. How can you miss?

Posted by: LB Budy at October 29, 2006 02:37 PM