Claws and Cru

I love this time of year with the weather dipping cooler and the opening of Stone Crab season. Those highly anticipated, succulent claws brought to shore fresh daily from the waters, soon will be dripping in real melted butter or scampi sauce made with pressed garlic and a little white wine quickly consumed by visitors and locals alike.

The cobalt-blue bottled Luna di Luna Chardonnay/Pinot Grigio blend is my choice for pairing because of the citrus and vanilla flavors, with just a hint of oak. The light refreshing wine truly shows off the succulent flavor of the crab.