Today I was reading a magazine while being pampered, and read an article on Beaujolais Nouveau. I then realized this is the third week of November and the season for Beaujolais Nouveau. This is also the season of Shanghai crab, and I was curious to know if they will match well.
Beaujolais Nouveau is released on every third Thursday of November, which is November the 19th this year. Beaujolais is the southern region of Burgundy. Here, wines are made from Gamay grape which gives aromatic red wine with low tannin and is meant to be drinking young.
Shanghai Crab is only available for 2 months in the fall. This is a delicacy I grew up with and loved dearly. Shanghai crab is meant to be served with warmed Shaoxing wine that will bring out the flavor of the crab. The wine is from the same region where Shanghai crab is cultivated.
Beaujolais Novueau should be served slightly chilled. It will pair well with white meat and seafood. The Beaujolais Nouveau served with the crab was light, low in tannin and crisp. It showed cherry, bubble gum and spice on the palate. It had an aftertaste with cinnamon.
The wine and crab did not contradict each other, but it also didn’t bring out the flavor of either one. It was not a bad match, but next time I will probably still serve a bottle of 20 years old Shaoxing wine with Shanghai crab. The concept of serving regional wine with regional food still holds truth in some way!
Grape Wine Journey 
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