tag:blogger.com,1999:blog-31809593.post6472600782006296780..comments2010-01-04T13:12:26.165-05:00Mikehttp://www.blogger.com/profile/11196146440395316085noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-31809593.post-71835446562697590912010-01-04T13:12:26.165-05:002010-01-04T13:12:26.165-05:00Good point. I don&#39;t do crab/lobster nearly as often as I do oysters/shrimp/clams/scallops. And I&#39;m always looking for ways to expose more folks to white Bordeaux. <br /><br />Speaking of which, if you have any of that white Bordeaux left over, pour it for a snack with a little Manchego cheese. Yum.Jameshttp://www.blogger.com/profile/16032960932733851444noreply@blogger.comtag:blogger.com,1999:blog-31809593.post-81147142318763326382010-01-04T11:26:29.011-05:002010-01-04T11:26:29.011-05:00I would agree if we were talking about mussels, clams, oysters, etc. King crab and lobster are too rich, in my opinion, for most white Bordeaux. The first wine we poured would have been overwhelmed. <br /><br />I have no doubt that there are some white Bordeaux that would work, but my preference would almost always be Burgundy in that context. But, as I always say, drink what you like...Mikehttp://www.blogger.com/profile/11196146440395316085noreply@blogger.comtag:blogger.com,1999:blog-31809593.post-69339599213549301172010-01-04T09:44:10.935-05:002010-01-04T09:44:10.935-05:00If you liked pairing Chablis with shellfish, try pairing the white Bordeaux with shellfish. Fabulous.Jameshttp://www.blogger.com/profile/16032960932733851444noreply@blogger.com