Lou Kessler
Lou Kessler
My wife was cooking East coast soft shell crabs for dinner last night so I thought considering what they charge for them in CA I would open a decent bottle of wine to accompany them. Poured the wine and the color was of a Sauternes with some age on it, nose unmistakable nose of botrytis, taste was of a completly dry wine. It surely was not what I was expecting but it was a good match with the panko coated crab sauted in clarified butter. Actually I think it was better than the traditional flavors with the meal.