Have Crustaceans, Will Drink

The lovely scene in that  picture is completely thanks to BK, who fixed dinner one Saturday night while I was finishing up at Rosenblum.  Previously, I wrote about my dilemma when working on my Jackson Free Press column on crab and Chardonnay in that I wasn’t sure which oaky Chardonnay to suggest to go with a rich crab risotto. While I didn’t mention the 2005 Sonoma Cutrer Chardonnay as we drank it after publication, it would have been a good one to include. I truly enjoyed its buttery apple and pear flavors with the rich crab meat. But for other suggestions and two tasty recipes, go ahead and read the column.