| Schramsberg
Sparkling Wine Fresh Dungeness Crab with Aioli |
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| Schramsberg’s Hugh and Monique Davies |
Schramsberg was created in 1965 by Jack and Jamie Davies. The property was originally founded in 1862 by a German immigrant named Jacob Schram (aha, now you know where the name comes from). Since its first vintage in 1965 (it was the first California winery to offer a Blanc de Blancs), it’s been recognized as one of the top producers of world-class sparkling wines in America. To create their seven different offerings, they select grapes from 80 different local Chardonnay and Pinot Noir vineyards.
The Davies’ youngest son, Hugh, is now the president and head winemaker. He and his wife, Monique, love to entertain in their home located on the beautiful grounds of Schramsberg on Diamond Mountain near Calistoga. During the busy December holiday season, Hugh and Monique like to serve the following recipe to visiting friends and family. They’ve paired it here with their Brut Rosé, a vivaciously fruity, creamy and crisp sparkler that’s as easy on the eye as it is on the palate.
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| Fresh Dungeness Crab with Aioli de Limón
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| Fresh Dungeness crab (purchase already cooked and cracked) Seasonal greens Seeds from one fresh pomegranate Your favorite light Balsamic vinaigrette French bread (purchase bread baked that day and serve warm) |
For the aioli: 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 3 teaspoons minced garlic 1 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper |
| Preparation:
Make sure crab is rinsed and all sections are cracked. Put in a large bowl and refrigerate until ready to serve. Stir together all aioli ingredients in a small bowl (it makes about one cup). Warm bread in oven. Mix together seasonal greens, sprinkle pomegranate seeds on top, toss with vinaigrette and serve. From The Gourmet Cookbook, edited by Ruth Reichl (Houghton Mifflin 2004) |
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