White and Rosé: Day 3

2023 Mr. B Vin Gris of Pinot Gris

Bright and lively, this White Wine Blend opens with fresh pear and white peach aromas, accented by subtle hints of lemongrass. The palate is crisp yet rounded, offering a balance of juicy fruit and vibrant acidity.

Floral and citrus notes add dimension, keeping the wine fresh and approachable. The finish is clean and refreshing, leaving a delicate, fruity impression.

Cantaloupe

Lemon Zest

Food Pairing

Crab Cakes with Lemon Aioli

Crispy, golden crab cakes with a zesty lemon aioli make for an irresistible appetizer or main dish. The 2023 Mr. B Vin Gris of Pinot Gris pairs beautifully with these crab cakes—its delicate cantaloupe, white tea, and lemon zest notes complement the sweet, tender crab while its crisp acidity balances the richness of the aioli. Together, they create a bright, elegant, and approachable seafood pairing perfect for entertaining or a special dinner.

Ingredients:

1 lb lump crab meat
1/4 cup mayonnaise
1 egg, lightly beaten
1/2 cup panko breadcrumbs (plus extra for coating)
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
2 tbsp butter or oil, for frying
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
Salt and pepper, to taste

Steps:

In a large bowl, gently combine crab meat, mayonnaise, egg, breadcrumbs, Dijon, Old Bay, parsley, salt, and pepper. Form into 8 patties.
Lightly coat each patty with extra panko breadcrumbs.
Heat butter or oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side, until golden brown and cooked through.
While crab cakes cook, whisk together lemon juice, lemon zest, mayonnaise, salt, and pepper to make the aioli.
Serve crab cakes warm with a dollop of lemon aioli and a glass of 2023 Mr. B Vin Gris of Pinot Gris, letting the wine’s citrusy brightness and delicate fruit enhance the sweet crab and creamy aioli.

Serves 4.