Springtime and crawfish are practically synonymous in the South, and hosting a crawfish boil is a great time to get together with family and friends.
When you have a pot full of Cajun “lobster” (which you can preorder from the seafood counter of your local Brookshire’s during peak season), you also need something delicious to pair with it.
Eating spicy crawfish is a great opportunity to sip a refreshing and bright wine. You’re probably enjoying time outside, so pair crawfish with a wine that can be enjoyed in warm weather.
You might consider a Riesling. These white wines have a sweet, often fruity note, but enough acidity to stand up to the spiciness of crawfish. A semi-dry Riesling won’t overpower the delicate crawfish with sweetness or be too sweet to sip throughout your meal.
An Albarino, with lots of peach, grapefruit and fruity flavors, is a good choice for crawfish. The fruity notes play up the delicate seafood, while the bold acids stand up to the spiciness of the seasonings. The smooth finish helps against the heat.
An Italian Prosecco or Lambrusco could also pair well with your crawfish boil and be an effervescent finish to the fun, al fresco meal.
While whites tend to work best with seafood, “light” reds like Beaujolais will also work well with crawfish. Chill slightly before serving and enjoy!