Cloudy Bay Crab Shack, coming to Parsons Green

Summertime. Time to head outdoors and enjoy whatever sun we can get here in London. Cloudy Bay is getting into the spirit of the season and featuring a touring crab shack in the UK. They’ve teamed up with Chef Tom Aikens to bring sustainable seafood to the people. I was one of a few lucky wine and food bloggers invited to Tom’s Kitchen in Chelsea to match Tom’s especially created dishes with Cloudy Bay wines. Tom had come up with 8 different seafood dishes which we had to narrow down to the top 4 and match them with Cloudy Bay’s range. It wasn’t easy as all the dishes were delicious, although there was a bone of contention as to the merits of the salmon with chili lime peanut crumb. It was good but nowhere near as good as the spiced crab cakes with tomato salsa and guacamole. That had me reminiscing about the Maryland crabcakes I enjoyed when I lived in the States. The crabcake was matched with Cloudy Bay’s 08 Chardonnay and it was a lovely match. The chard was not too heavily oaked, the tropical fruit highlighted as well as the spiced notes which married well with the crab cakes. One of my favourite Cloudy Bay wines is the 2006 Te koko sauvignon blanc. I do adore this wine. Fermented with wild yeasts and left by itself for anywhere from 3 – 12 months to finish fermentation in open oak barrels, it is a unique wine. I tried this wine a year ago and my has it evolved since then. I enjoyed it then and I still do now but what a different profile. Where as before it was quite buttery and yeasty, now it had acquired a mineral, savoury character with some very creamy notes and lifted white flower notes, most notably jasmine come to mind with a savoury palate and a lemony citrus finish. Matched with the fried paprika squid with lime, a tasty combination, the squid very tender and...

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