It’s August and the power premiere! After semester and lazy days, we start life again with work and leisure activities and the crayfish party (aka kräftskivan in Swedish) usually is a welcome reunion of friends and family. Beer and schnapps on the table, kräftor require these drinks, but of course it is possible to drink other things too. TheChampagneSommelier will give you some hot tips.
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My favorite among the shellfish is crayfish, nephrops norvegicus. Preferably fished in the Kattegat or Skagerrak and preferably boiled in lightly salted water (about 1.5 tablespoons salt / liter just like in the water where they were fished). Crayfish are fished all year round and are a close relative of the lobster. However, I usually prefer the former. Crayfish can be bought both cooked and raw, I usually buy them cooked. This is because lobster easily gets overcooked and a little smeared or floury in texture. Save the shells and make & stock!
Saltiness and acidity in the crayfish together with umami needs freshness in the wine, but without barrel character. For me the answer os always Blanc de Blancs every day of the week & twice on a Sunday!
In the glass with crayfish au naturelle ? 2014 Louis Roederer ‘Blanc de Blancs’
TASTING NOTE ‘Louis Roederer Blanc de Blancs 2014 is a refined champagne that lifts the most beautiful out of Chardonnay. The wine has matured for five years on its yeast precipitate, 23% of the wine has been stored in oak barrels. Delicious fruit is offered here, where notes of citrus, almond and fresh vanilla harmonize with mineral-driven energy and freshness. The interplay between the champagne’s flattering energy and deep structure is nothing but seductive with Avize in the driver’s seat.’
When we cook our crayfish in large quantities of salt and dill, they get the characteristic glorious saltiness and spice which, together with umami, makes it difficult to choose a wine. But the truth is that there are a whole bunch of wines that are excellent for crayfish, what may be worth thinking about is that white wines should preferably have a little sweetness or be made from the Sauvignon Blanc or Riesling grape. Strong red wines often become a real taste shock as the umami in the crayfish strengthens the strength and bitterness in the red wine and it is rarely a pleasant experience!
Here’s some lovey crayfish dishes for Your Champagne;
- Västerbottens pie, aioli/mayonnaise and roasted bread with butter
- Salad on white asparagus, Swedish crayfish and sea coral
- Creamy lobster and crayfish soup