Odd Pair: Crab Rangoon and Sauvignon Blanc

On a recent Friday night, I found myself both hungry and bored, but with absolutely zero inclination for leaving the house. Thus there was only one solution to my predicament. Order Chinese delivery and dig around for some wine.

Luckily, the gods must have been smiling on me, because I had a perfectly chilled bottle of 2008 Angeline Sauvignon Blanc ($13) that was perfectly suited to my Crab Rangoon appetizer. The dryness of the wine cut through the greasiness of the cheesy puffs and contrasted nicely with the cream-cheesy flavor. And of course, seafood, even imitation crab, always blends nicely in the belly with Sauvignon Blanc.

The wine had a nice green apple crispness which I found perfectly suited to the October weather. Within half an hour, I went from hungry and bored to full and satisfied.

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