Skip to main content

Dungeness Crab + Dry Rosé #Sponsored

This is a sponsored post written by me in conjunction with the December #WinePW event.
Wine samples were provided for this post and this page may contain affiliate links.

I know it's cold and rainy, at least it is here on California's central coast this week. I know that Rosés are typically thought of as warm weather wines. But when I saw that locally caught Dungeness crab was our share this week from our CSF Real Good Fish, I put this bottle of Schäfer Organic Dry Rosé 2017 on the chill.


I had received it as a sample from Winesellers, Ltd. for our December #WinePW event*. For that post, I talked friends into hosting a German dinner and showing me how to make schweineschnitzel and spätzle; I made the sauerkraut and brought over five bottles of wine. Prost!


This Schäfer Organic Dry Rosé 2017 - from Rheinhessen, Germany - is made from estate-grown organic Pinot Noir grapes. While light-bodied and delicate, it boasted a silky mouthfeel and some invigorating citrus notes.


That crispness was refreshing and a great foil to the drawn butter I served with the cracked crab and drizzled all over my plate.


One thing I love about our CSF is finding out about the fisherman. This crab was trap-caught by Savior Papetti on the FV Bite Me in San Francisco. And a little bit about Dungeness crab in case you're unfamiliar. These are found only in the North Pacific, ranging from about here on the Monterey Peninsula to Alaska; they have been commercially caught since the late 19th century. And with about a quarter of its weight as edible meat, it's a good catch.


Now I just need to get my hands on more crab and another bottle of the Schäfer Organic Dry Rosé 2017. There was no cooking involved for this crab and Rosé pairing. I just melted the butter. But it was a great mid-week dinner.

Winesellers, Ltd. on the webFacebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas