Galettes de Crabe, Roasted Fall Veggies, and Domaine Dupeuble Beaujolais Blanc 2021
I am hosting the French Winophiles this month as we look at Beaujolais. You can read my invitation. While this isn't my official offering for the event, I couldn't help but post a pairing when I got my hands on a Beaujolais Blanc.
I shared a Beaujolais Rosé in my preview post and mentioned that only 2% of the wines from the region are Rosés. Well, it turns out that Beaujolais Blanc also comprises just about 2% of the wine production. The Blancs of Beaujolais are made with Chardonnay grapes. And, unlike their Burgundian counterparts, these wines are not meant for long-holding and aging.
The appellation requires that white wine grapes must not exceed 15% of any single vineyard. And any Beaujolais Blanc much be made entirely of Chardonnay grapes though the red wines of the region may contain a blend of other white grape varieties such as Aligoté and Melon de Bourgogne.
Domaine Dupeuble Beaujolais Blanc 2021
I loved seeing 'depuis 1512' (since 1512) on this label! Located in the hamlet of Le Breuil, this domaine has been operating since the sixteenth century though its name has changed a few times in its lifetime. Most recently the domaine became Domaine Dupeuble when the last heir to the estate, Anna Asmaquer, married Jules Dupeuble in 1919. Today Anna’s son Paul, and her grand children Ghislaine and Stéphane Dupeuble, manage the domaine which consists of one hundred hectares with forty of those dedicated to Gamay. All of the grapes are harvested by hand and vinified without sulphur dioxide.
The wine pours a pale straw color with aromas of lemon and peach. On the palate there is a lively, delicious acidity that makes this wine incredibly food-friendly.
Galettes de Crabe
Crab cakes are a savory seafood treat with a crispy crust. And they were a delicious match to the Beaujolais Blanc.
1 pound crab meat
1/4 cup heavy cream
1/3 cup diced bell pepper (I used a yellow pepper)
1/3 cup diced red onion
1/2 cup breadcrumbs
1/2 teaspoon fresh thyme, chopped
salt and pepper
2 to 3 Tablespoons ghee or butter for pan-frying
Place all of the ingredients, except for the ghee, in a large mixing bowl. Use a fork - or your hands - to blend everything together well. Press the crab meat firmly to form the crab cakes and set aside.
Melt ghee in a skillet. Cook the cakes until nicely browned with a crisp crust.
Use as many veggies as you need to fill a sheetpan in a single layer. I used butternut squash, Brussels sprouts, and watermelon radish.
Roasted Fall Veggies
veggies, peeled, trimmed, and portioned
smoked sea salt
Also needed: parchment paper, baking sheet
Preheat oven to 350 degrees Fahrenheit. Place prepped veggies in a mixing bowl. Drizzle with olive oil and balsamic vinegar. Turn out onto a parchment paper-lined baking sheet. Sprinkle with smoked sea salt. Place in the preheated oven and roast for 25 minutes. Just before serving, drizzle with more balsamic vinegar and more salt, as needed.
Stay tuned for my official post this weekend when I share Oeufs en Meurette + Domaine Fagolet Morgon Le Janin 2020.