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Looking for suggestions on what to pair with two varieties of lobster - grilled and steamed...?
My first inclination is Chardonnay with the dipped butter version and/or Pinot Gris with the other... LocalWino.com Chief Wino "Some cause happiness wherever they go; some whenever they go." http://localwino.blogspot.com |
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NV champagne
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Hi Bella Donna. Have you tried the brownies again.
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Geez Lorrie, are you the Brownie Stalker?  Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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No they are just good brownies. My co-workers love them.
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Wooossshhhh! Right over her head.
Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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Oh, by the way...which one is the butter dipped version? the grilled, or the the steamed? As in are you planning on not dipping the other one in butter? Just want to make sure before I respond to the wine selection. Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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Lorrie,
Don't mind wineismylife...he is just jealous he didn't get any Nutella brownies  I have made them twice...both times successful and people goobled them up. Thanks again for the great recipe! |
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What's with the hijacking of the thread to brownies...?
Back to the lobster please... LocalWino.com Chief Wino "Some cause happiness wherever they go; some whenever they go." http://localwino.blogspot.com |
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I tried to answer your question but I asked for clarification.
Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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There was another lobster thread not long ago.
http://forums.winespectator.com/eve/forums/a/tpc/f/5086097161/m/383105044 We never did hear about the choice and how it worked out. |
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I think a nice Chablis would go well.
----------------------- www.VinoCritic.Com |
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White Graves
"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields |
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grilled a nice sav blanc, steamed with butter a nice chardonnay!
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When these wines work, they can be an epiphany. Good call grasshopper.  |
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very interesting article in this month's Decanter regarding white Graves. I've had a couple few ones in the past year, and they can be very nice with shellfish. Pretty cheap too, some of Decanter's recommended wines can be found in my area for around $12-15, even with typical Canadian over-pricing.
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I agree with the white Graves. Costco here had a very nice one (a Kermit Lynch import) for about $15. Went through several of them recently. For simply prepared shellfish, a good Albarino can also be excellent. ******** "But, if ye wish her grateful prayer, Gie her a haggis!" -Robert Burns |
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Hi. Depends on how you prepair your lobster, but my bedt experience was with meursault
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Conventionally, Chardonnay is the first choice especially if the lobster is broiled vs. steamed. Last week at Bobby Flay Steaks in Atlantic City's Borgata, we had lobster with a nice Northern Rhone as suggested by the Som and GM. It was perfect. We had the 2005 (unreviewed by WS, but the 2004 (a lesser vintage) was reviewed below.
======================= François Villard Condrieu DePoncins 2004 A bold, honeyed version, with very lush, almost oily layers of mango and guava, followed by captivating quince, anise and persimmon flavors. Long, rich finish has superb definition, with dried fruit and mineral notes. Gorgeous. Drink now through 2009. 705 cases made. ===================== A perfect match; better that a St. Joseph white. I would rather be governed by the first 400 people in the Boston phonebook than the faculty of Harvard University(W.Buckley). If you can't be with the one you love, love the one you're with. |
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JHM, I just tried a Muscadet. It is credited with being a great shellfish wine. You may consider it.
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I kinda like NV Champagne, amybe even a Rose Champagne
I would rather be governed by the first 400 people in the Boston phonebook than the faculty of Harvard University(W.Buckley). If you can't be with the one you love, love the one you're with. |
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I usually have it with chardonay. Today I had steamed lobster paired with sauvignon blanc; it was not bad but I think I like chrd better.
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Vouvray might be a good match not mentioned yet!
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Meursault has always been perfect as far as I'm concerned, especially for steamed with butter.
Waiting for kids to grow up so I can get back to attending offlines |
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Going to try a 2005 Melville Verna's Viognier with steamed fresh lobster mañana
Just one more sip. |
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