Guest spainmiami Posted September 27 Report Share Posted September 27 Stone Crab season is around the corner and would love to get replies. This is my 1st post. I've searched the forums on Stone Crab and Wine and all I found was someone mentioning wine that "could have been chilled", it didn't state whether it was white or red or type of grape or region.So, if you had Stone Crabs, what would be the best choice of Wine? Or which wine would best complement the Stone Crabs. Last, which wine would you never recommend with this dish?Thanx in advance to all, I greatly appreciate any feedback. Quote Link to comment Share on other sites More sharing options...
Guest JMT Posted September 27 Report Share Posted September 27 from my understanding, the strict old school rules for wine pairing with food have pretty much gone out the window for the common man in recent years as wine has become more and more popular. these days people pretty much drink whatever they prefer with their food.however, with seafood and lighter flavored fare, the "rule" would say to pick a white. i am a red guy, so even in a seafood situation my personal preference would be to take a light red, like a pinot noir. if i was eating beef i would take a cabernet or an italian red since they are more robust. but it is really your preference as to what you want.all wine should be chilled, as "room temperature" does not mean real room temperature in winespeak, it's more like 70 degrees F. although, a lot of reds DO get served at actual room temperature as common practice. if you're buying a $20 bottle at a restaurant you can't really complain, but when you start to get near $100 it should be more of a given.again, it is my understanding that reds should generally be served around 60-65 degrees F, and whites should be in the neighborhood of 45-55 degrees F. the warmer you go on the scale, the more flavor you are going to taste, but at the same time you can get the "harsher" flavors to come out as well.no, i am not an expert, but i stayed at a holiday inn express in napa once. Quote Link to comment Share on other sites More sharing options...
Guest spainmiami Posted September 27 Report Share Posted September 27 from my understanding, the strict old school rules for wine pairing with food have pretty much gone out the window for the common man in recent years as wine has become more and more popular. these days people pretty much drink whatever they prefer with their food.however, with seafood and lighter flavored fare, the "rule" would say to pick a white. i am a red guy, so even in a seafood situation my personal preference would be to take a light red, like a pinot noir. if i was eating beef i would take a cabernet or an italian red since they are more robust. but it is really your preference as to what you want.all wine should be chilled, as "room temperature" does not mean real room temperature in winespeak, it's more like 70 degrees F. although, a lot or reds DO get served at actually room temperature as common practice. if you're buying a $20 bottle at a restaurant you can't really complain, but when you start to get near $100 it should be more of a given.again, it is my understanding that reds should generally be served around 60-65 degrees F, and whites should be in the neighborhood of 45-55 degrees F. the warmer you go on the scale, the more flavor you are going to taste, but at the same time you can get the "harsher" flavors to come out as well.no, i am not an expert, but i stayed at a holiday inn express in napa once.Thanx for you reply.Would this be the answer you would give, if the Owner of Joe's Stone Crab asked you that question and getting a job with him depended on your answer? Sorry for the hypothetical, I just want to differentiate your own opinion from the politically correct answer would be, if you will.And yes I totally agree with you on your comments on the temps on wine. For most restaurants do no have wine cellar like temperatures for storing their wine. Nor are the bottles rotated, but thats another story. Quote Link to comment Share on other sites More sharing options...
Guest Seb Posted September 27 Report Share Posted September 27 ya I think you definately want to go with white. Try a Chardonnay or a Riesling. Although I'm not much of fan of white either, I usually go with a Red regardless of the meat Quote Link to comment Share on other sites More sharing options...
Guest lulamishka Posted September 27 Report Share Posted September 27 Thanx for you reply.Would this be the answer you would give, if the Owner of Joe's Stone Crab asked you that question and getting a job with him depended on your answer? Sorry for the hypothetical, I just want to differentiate your own opinion from the politically correct answer would be, if you will.And yes I totally agree with you on your comments on the temps on wine. For most restaurants do no have wine cellar like temperatures for storing their wine. Nor are the bottles rotated, but thats another story.Are you applying for a job at Joe's Stone Crab? Quote Link to comment Share on other sites More sharing options...
Guest spainmiami Posted September 27 Report Share Posted September 27 Are you applying for a job at Joe's Stone Crab?Yes, and that is one question that is asked to all applicants. Perhaps, I should have stated that in my 1st post but I thought I wanted peeps personal preference but quickly realized that I'm looking for the answer Joe's wants to hear. Quote Link to comment Share on other sites More sharing options...
Guest lulamishka Posted September 27 Report Share Posted September 27 Yes, and that is one question that is asked to all applicants. Perhaps, I should have stated that in my 1st post but I thought I wanted peeps personal preference but quickly realized that I'm looking for the answer Joe's wants to hear.To be honest, I don't know a lot about wine, except that I like to drink it!But I think the forums on this site would help you out a lot more: http://www.bitterwaitress.net/smf/You have to register in order to see all of the forums, though. And it takes some time before your registration is approved. So register ASAP! Quote Link to comment Share on other sites More sharing options...
Oni1414777741 Posted September 27 Report Share Posted September 27 ya I think you definately want to go with white. Try a Chardonnay or a Riesling. Although I'm not much of fan of white either, I usually go with a Red regardless of the meatChardonnay and Riesling are TOTALLY opposite. Dunno how much help that would give someone if they aren't too familiar with wine. I like JMT's suggestion of a Pinot Noir if you like reds, a great one i had was "Sofia" from Coppola's vineyards. Not that pricey either, i had it with scallops and linquini. Quote Link to comment Share on other sites More sharing options...
Guest Seb Posted September 27 Report Share Posted September 27 Ya I'm not much of an expert, especially when it comes to whites. Was actually going by this wine flavours write up on the whole foods site, maybe that will help you:Whole Foods Market : Products : Wine Quote Link to comment Share on other sites More sharing options...
Guest klubveteran Posted September 28 Report Share Posted September 28 sauvignon blanc.alternate choice: pinot gris. Quote Link to comment Share on other sites More sharing options...
Guest RzO Posted September 28 Report Share Posted September 28 chenin blanc is always my fave with shellfish Quote Link to comment Share on other sites More sharing options...
Guest Electric Eel Posted September 29 Report Share Posted September 29 When we went to Joes I believe the waitress recommended a Riesling which I love so we went with it. Quote Link to comment Share on other sites More sharing options...
Guest talknightlife Posted September 30 Report Share Posted September 30 Corona with lime. And a key lime pie. Quote Link to comment Share on other sites More sharing options...
ryan2772 Posted October 1 Report Share Posted October 1 Oct 12th Quote Link to comment Share on other sites More sharing options...
Oni1414777741 Posted October 1 Report Share Posted October 1 Oct 12thYou're buying me dinner at Joe's for my birthday?? YAY! Quote Link to comment Share on other sites More sharing options...
ryan2772 Posted October 1 Report Share Posted October 1 You're buying me dinner at Joe's for my birthday?? YAY!don't count on it, i'm afraid. broke as a joke! especially for that joint.takeaway works for me, crabcake sandwich. Quote Link to comment Share on other sites More sharing options...
djcolincruz Posted October 2 Report Share Posted October 2 If you want to make an experience you have to try a Burgundy Wine (Corton Charlemagne; Mersault, ..) anyway Chardonnay or Sauvignon blanc.You can't drink a red wine with fish or related (maybe a rosè) ... ok you can do what you want but if you tell this to the chef of Joe's Stone Crab you'll never find a work!...anyway I think that the choice of wine is not the problem of your life so if prefer you can enjoy liste some deep soulful music!!!(jazz,soul,disco,afro-brazilian-latin rhythms, deep & sexy soulful house, ...)so visit my podcast ...maybe while you're tasting some deep deep white wine!Peace & Keep it Soulful DJ COLIN CRUZColin from Switzerland Quote Link to comment Share on other sites More sharing options...
ryan2772 Posted October 2 Report Share Posted October 2 If you want to make an experience you have to try a Burgundy Wine (Corton Charlemagne; Mersault, ..) anyway Chardonnay or Sauvignon blanc.You can't drink a red wine with fish or related (maybe a rosè) ... ok you can do what you want but if you tell this to the chef of Joe's Stone Crab you'll never find a work!...anyway I think that the choice of wine is not the problem of your life so if prefer you can enjoy liste some deep soulful music!!!(jazz,soul,disco,afro-brazilian-latin rhythms, deep & sexy soulful house, ...)so visit my podcast ...maybe while you're tasting some deep deep white wine!Peace & Keep it Soulful DJ COLIN CRUZColin from Switzerlandwow, that has got to be the most inappropriate/shameless self plug/threadjack i have ever seenkudos, buddy...you are a true artist Quote Link to comment Share on other sites More sharing options...
djcolincruz Posted October 2 Report Share Posted October 2 I don't want to change the subject of discourse !! According to me: Wine, music and food are a perfect coupling ...I wonder you agree! Moreover I don't sell anything, ...just good music with some good burgundy wine!Peace! Quote Link to comment Share on other sites More sharing options...
Guest lulamishka Posted October 2 Report Share Posted October 2 wow, that has got to be the most inappropriate/shameless self plug/threadjack i have ever seenkudos, buddy...you are a true artistAgreed.Let's hope he doesn't do that in every post he writes. Quote Link to comment Share on other sites More sharing options...
Guest RzO Posted October 2 Report Share Posted October 2 wow, that has got to be the most inappropriate/shameless self plug/threadjack i have ever seenkudos, buddy...you are a true artisthahaha and a rose champagne would go great with shellfish too. too bad i am too poor for my own tastes. if u do it take out style though u can be what they call a baller on a budget i think:eek: Quote Link to comment Share on other sites More sharing options...
ryan2772 Posted October 3 Report Share Posted October 3 pink champagne, yessir, tis me favorite.also right now i've been addicted to this malbec named Cavia, has a little pink lizard on the label, it's excellent Quote Link to comment Share on other sites More sharing options...
Guest Electric Eel Posted October 3 Report Share Posted October 3 pink champagne, yessir, tis me favorite.also right now i've been addicted to this malbec named Cavia, has a little pink lizard on the label, it's excellentIm a fan of Cavia wines Quote Link to comment Share on other sites More sharing options...
Guest durrtylexx Posted October 3 Report Share Posted October 3 i'd drink a light beer or a nice light ale. i'm not much of wine-o good luck! Quote Link to comment Share on other sites More sharing options...
Guest JMT Posted October 3 Report Share Posted October 3 pink champagne, yessir, tis me favorite.also right now i've been addicted to this malbec named Cavia, has a little pink lizard on the label, it's excellentmalbec is so hot right now... malbec. Quote Link to comment Share on other sites More sharing options...
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