So, last weekend's dinner party recap: cream of celery soup; panzanella; crawfish etouffee; and apple pie with homemade vanilla ice cream for dessert.
I accidentally stumbled upon a very delicious wine pairing: this Silver Lake 2008 Reserve Chardonnay with the crawfish etouffee. My What to Drink with What You Eat told me that New World chardonnays would pair splendidly with crawfish, so I went to my wine shelf and selected this bottle, from Washington.
When I served the crawfish, we finished off the last of the sauvignon blanc we'd had with the first two courses, and I poured the chardonnay. A few bites into the etouffee, I took a sip.
Wow. When wines pair correctly, they really pair--both the food and the wine are suddenly more than they were. The sweetness in the wine brought out the taste of the crawfish, and the spices in the etouffee brought out the floral notes in the wine.
Not bad for an under-$20 bottle of wine.
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