Cordell Watkins, a bartender at Fleming's Prime Steakhouse & Wine Bar, suggests five wines with screwcaps. Fleming's operating partner John Van Peppen offers the food pairings. The wines can be found in some retail outlets in the area.
Yalumba 2005 unwooded Chardonnay (South Australia), $12.95: No oak, lots of green apple, some citrus-type notes. Would go well with crab cakes or Ahi tuna. Jumbo lump crab cakes with lime butter sauce pairs nicely with tropical flavors of the Chardonnay.
Conundrum 2004 white table wine (Caymus Vineyards, Rutherford, Calif.), $28.45: Blend of five varietals, puzzle as to percentages of the varietals; layered floral; tropical fruit; spicy; lush texture. Pairs with sweet chile calamari, which has a sweet chili sauce. Conundrum has enough residual sugar to balance quite nicely with that.
Kim Crawford 2005 Marlborough Sauvignon Blanc (New Zealand), $19.55: Big grapefruit with some underlying tropical-fruit notes; nose is so distinctive. Would go well with spicy food, such as Wicked Cajun Barbecue Shrimp, which has garlic and spice and a little heat. Sauvignon Blanc cuts through it nicely.
Zilliken 2005 Butterfly Riesling (Germany), $17.99: Medium dry. Not dry, not sweet, kind of in between; great floral aroma, apple, pear fruit, acidity. Pairs with seared scallops with a lobster cream sauce. The hint of residual sugar and floral nose on the Butterfly would enhance the scallops.
Longview Red Bucket 2005 Semillon Sauvignon Blanc (Australia), $11.99: Full-bodied with lots of tropical notes, pineapple, guava, spicy, too. Food pairing recommendations include Breaded Brie, almond crusted. Also, a chilled seafood tower that includes lobster, shrimp, lump crab and fresh oysters. Nice fresh, cool summer wine like this would work well. Prices may vary.
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