Sip Tips: July 2017

Prá Soave Classico Otto 2015 
($20, Vinifera Imports)

Contrary to popular belief, not all Italian white wines are crisp and acidic, and this one is proof. Prá is among the top producers of Soave, a popular white made from the Garganega grape in the region known as the Veneto. This example overflows with notes of citrus and peach, with a clean juicy finish and just a hint of minerals. It’s fantastic with the sweet tones of high-quality crabmeat, and just juicy enough to compete with a little Old Bay and tartar or cocktail sauce.

Clemént Rhum Blanc Agricole
($35, Washburn Wine Company)

We aren’t suggesting you take shots of fancy rum with your crab cake, but may we suggest a mojito? Mint grows like a weed right now, and lime plays well with crabs. In this case, we’d elevate the cocktail by using a rhum agricole, made from estate-grown cane sugar rather than the leftovers of refined sugar production, like most rums. It adds an undertone akin to white corn. Textbook mojito: Muddle mint leaves with lime and sugar. Fill glass two-thirds with crushed ice. Add rum. Place juiced lime shells in glass. Top with club soda or seltzer.

Paulaner Hefe-Weizen

($10 six-pack, Republic National Distributing Company)

Luckily for beer drinkers, the crab cake is pretty accommodating when it comes to pairings. While we do love a local brew, there’s a certain appeal in going with an iconic Old World brewery like Munich’s Paulaner. We like their wheat beer with crab cakes because the extra body handles condiments well, there is no aggressive hop profile to overpower the delicate crab flavor, and the citrus tones inherent in wheat beer pair beautifully with that squeeze of fresh lemon you’ve just sprinkled on your cake.