I'm going to a lobster party on July 4 and the hostess has asked me to suggest the wines she should purchase. Any ideas?
Thanks
Bondgirl

In thanks for the help the French gave us in the War for Independence, I think you should suggest Pulingy Montrachet. Perfect for lobster, and since she is purchasing..

Seriously, in almost any other case I would pick anything but Chardonnay, but in the case of lobster, Chardonnay is the answer. It can be a sparkler, Chablis, or ranging up to the intense fruit and oak style, as long as the wine has good acidity. The style will depend on how the lobster is prepared, the time of day, degree of formality, indoors/outdoors, mix of guests.

With any of the choices, lobster deserves to be paired with the best you can afford. Otherwise, there is always ale.

If you use lots of drawn butter, a big buttery oaky CA chardonnay is the best bet. I use that very sparingly if at all, and if simply steamed, I would go with a Sancerre or Pouilly Fume. The acidity and minerality is a great counter to the sweetness of the lobster.

Also, check out if King Crab is available in your area for cheap ($8-15/lb) as the Russians started flooding the market recently. Keep in mind that one pound of King Crab legs nets considerably more meat than lobster as lobster includes the inedible body. I have been eating lots of King Crab for months for much less than lobster thanks to the Ruskies.

NV Champagne

quote:

Originally posted by vinole:
If you use lots of drawn butter, a big buttery oaky CA chardonnay is the best bet. I use that very sparingly if at all, and if simply steamed, I would go with a Sancerre or Pouilly Fume. The acidity and minerality is a great counter to the sweetness of the lobster.

Ditto

I'd go witha riesling from Alsace, An Albert Mann grand cru Furstentum 01 or 02.

well just my two cents!

i like a Viognier!

maine lobster
4 of JULY
USA, USA!!!!!!

DO NOT !!! overcook - it is a sin

My guess is she is using lots of butter. Which CA chards would you suggest?

Lots of butter? something with some acidity to cut through the butter. I love all of David Ramey's chardonnays.

quote:

Originally posted by Bond Girl:
My guess is she is using lots of butter. Which CA chards would you suggest?

The most oaky, buttery chardonnay I know of is Franciscan Cuvee Sauvage.

What is the price range?
I also encourage something that has decent acidity and does not overdo the oak. Gary Farrell springs to mind.

I would reccomend 2005 Varner "Bee Block". I have had it 2 times in the last 3 weeks with lobster and it paired wonderfully. Agreed by all dinner guests as well. Only $30/bottle and readibly availble at K&L...

If you are not stuck on California, it occurred to me what a good deal the Hamilton-Russell from South Africa is for the 2006 Chard. I couldn't believe how vibrant it is compared to the 2005. Tanzer and WS both gave it 92 points, for what that's worth. Less than $30/bottle.

Amost any white will do fine. Any Chardonnay, whether oaky or not, Champagne, Viognier, Pinot Gris. I might skip Sauvignon Blanc, not because it wouldn't work, but because the other choices are probably better.

I like lobster with a white burgundy

quote:

If you use lots of drawn butter, a big buttery oaky CA chardonnay is the best bet.

I have to disagree--big, buttery, California Chardonnay is not going to do the food any favors--the wine will likely be too heavy for the food. Even in drawn butter, a wine with acidity will be a better companion. I would go with a rich Sauvignon Blanc like Margerum SB or (heavier) St. Supery White Meritage. (And, it's the 4th of July--don't serve non-American wine, even though French would probably be better pairning wines.)