Okay, so I wasn't in the greatest of midweek moods. It happens. But sometimes, even the crabbiest of moods can inspire equally crabby creations.
You know what? Seafood pasta, especially with crab, is superb with a crisp, clean Viognier. Well, I just so happened to stumble upon an excellent Australian version named...of all things...The Hermit Crab!!! If this wasn't culinary kismet at work, folks...I just don't know what is.
This wine has a citrusy and acidic flair to it, perfect with the lemon zest that topped my corn pasta (gluten free for those of you who choose an alternative to traditional pasta) creation, which I finished off with shredded, aromatic fresh mint and a dab of truffle oil.