Bordeaux Wine Enthusiasts

Snow crab (or spider crab?) season is back in Québec. When i think about the 3 best things to eat produced in Québec, first would be this crab (probably tie with our sea scallops), second would be the maple syrup, and third would be the bacon!

We bought a full case of crabs with friends, and will have that delicacy meal for dinner. Some dry white wines will be opened, probably from the vicinity of Sancerre or Chablis or Muscadet or dry Riesling. More details later.

Have a good meal!

Knowing you, I guess you will open Muscadet at least!

Miam!

Nice white wines, with a Champagne.

The Austria Riesling was the best, with lime, oil and mineral notes.

The Muscadet was cool, a bit ripe, but shell mineral, undefined fruit, clean and a bit clinical.

The Chablis was respecting the basis of Chablis, in an international way.

The fresh crab was the best!

Come visit and have the best crab in the world-Maryland blue. I only eat it in season and the season has begun!

Jay Winton wrote: ↑Sun Apr 14, 2024 2:39 pm Come visit and have the best crab in the world-Maryland blue. I only eat it in season and the season has begun!

Oh yeah! Maryland Blue Crab!

Nic,

I never had any idea that Quebec was known for their crab or sea scallops. Certainly in Ottawa on Quebec's western border we are a long way from Quebec's eastern coast where these must come from. I'll agree with Jay that Maryland's blue crabs are pretty good but Dungeness and king crab are probably my favourite when we've had the opportunity to enjoy.

I’m sorry but i’m wrong.

The Québec snow crab is like an old vintage of La Lagune : crap!

Nic,

Learning from the master trying to corner the market and keep prices down!! Good for you. Hope to try it some day.

Nic,

Learning from the master trying to corner the market and keep prices down!! Good for you. Hope to try it some day.

Nic
Forget the Chablis unless it is from a really top producer, and get a decent white Burgundy like a Corton Charlemagne or 1er Cru from Puligny, Chassagne or Meursault that shows some minerality. With crab or lobster or shrimps/prawns I nearly always drink white Burgs or a top Australian Chardy from cooler areas, and some are so good these days.

I have largely given up on Chablis. I bought it regularly in the 80s and 90s but it does not taste like what i for one expect in Chablis.
I've done a few trips there a well and with a few exceptions the wines have largely lost much of that mineral/acid character. Last tasting I did here was a few months ago and i was so dismayed that I didn't bother writing any notes (rare for me). I don't think much is going to change and yes, the term "international" suits as there is now little regional character. What a pity. There are a few exceptions who are dedicated to making traditional Chablis of course but it is getting hard to find.

cheers
Mark

Tonight is the night!!!
I mean Crab dinner for me, 4L, and White wine