Hairy crab is a Chinese delicacy that is in seasons from around mid-Sep to mid-Nov. Usually people would accompany hairy crab with Chinese Yellow Wine made from rice. However, personally I really prefer wines much more. For this reason, I really want to give wine a try to see whether it works or not.

Among different cooking methods for hairy crab, I prefer just streaming it to enjoy the true flavour of crab. Given its lightness, red wine will not match! Even for white wine, I believe I have to avoid heavy white wine that has undergone malolactic fermentation and barrel ageing. This wine style will be too heavy for the lightness of crab. In other words, I probably should avoid Burgundy white. How about German Riesling? It is light, high in acidity and refreshing. Maybe it is a good match with hairy crab!

This bottle of Schloss Lieser Niederberg Helden Riesling Spatlese 2008 has very strong minerality. It has a very attractive nose with very refreshing acidity showing lemon, citrus peel, apple and honey. This is a good German Riesling with good complexity.

Does it match with my hairy crab? They work together really quite well. Just remember to avoid “crab vinegar”. The vinegar really didn’t go well with the wine.

Purchased from Watsons Wine Cellar (HK$225)

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