Pan fried "Pipa” style tofu topped with hairy crab
Perfect with: Domaine François Villard, Condrieu 2008 Compared to other Condrieu Viogniers, this pale gold wine has a leaner texture and bears brighter, more refreshing acidity overall. It is floral on the nose and has a delightfully tropical and honeydew palate. The solid stony minerality and its full body structure is a great match for hairy crab, while acidity not only cuts through the strong flavours, but also any oiliness that comes from the pan-fried bean curd.Deep fried stuffed hairy crab meat
Perfect with: Jean-François Mérieau, Tu Le Boa Sauvignon 2005 This unique, sherry-like Sauvignon from Loire Valley, is an off-dry style wine that pairs fantastically with this croquette-esque dish. The lemony acidity adds a touch of sweetness and balances so well with the richness of this dish. It will also draw out the flavours of the sea and hairy crab, while extending the briny after taste.Flat rice noodles braised with hairy crab
Perfect with: Domaine Macle, Château-Chalon 1990 This is another unique wine, a vin jaune or yellow wine, from Jura in eastern France. Similar to Fino sherry, it's full of nuttiness and dry fruit, but comes with high acidity. Furthermore, accents of saline, stones, and honeysuckle make this the ideal wine that matches harmoniously with hairy crab braised flat noodles.The post Star Sommelier Reeze Choi Names His Top 3 Hairy Crab and Wine Pairings appeared first on Prestige Online - Hong Kong.