Wine Pairing with Grilled Lobster
I'm having a fairly simple grilled lobster tail (lemon, salt, pepper, olive oil) and trying to find a good wine suggestion. Chardonnay, Sauvignon Blanc, Viognier, others? I'm certainly open to suggestions here (under $30 would be preferable).
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tacostacoseverywhere
Mar 27, 2008 05:56 AM
I like a medium dry chenin blanc with lobster. Maybe from S. Africa, maybe Savennieres? Baumard's '04 Savennieres has the body and acidity to hang with the richness of lobster, but is focused enough that it won't overwhelm the lobo's delicacy.
Also agree with french chard recs, esp. those less oaked. I think that Meursault would be too much rich-on-rich myself, but it is certainly a classic pairing. What about a 1er cru Chablis? You could get a pretty high end bottle for under $30.›7 Replies-
re: tacostacoseverywhere
Bill Hunt
Apr 6, 2008 08:47 PM
Personally, and that is what wine/food pairings are all about, I find that Chablis falls far behind the richness of the lobster. The mouthfeel of the two (I know that this is very broad) is totally different. If I were going for a counter-point, I'd go with a white Bdx. and go for the acid - a la a squeeze of lemon.
For a lighter seafood, a Chablis would go well. Can you say oysters? For me, the minerality is against most of the lobster, that I have had. For me, texture and mouthfeel are big parts of a pairing.
Just a personal observation,
Hunt-
re: Bill Hunt
tacostacoseverywhere
Apr 7, 2008 06:38 AM
I can see that vis a vis mouthfeel--Chablis can often be quite steely. Truthfully, my first rec (Chenin) is what I would be yearning for if it were my dinner. I just find that most Meursault at the price point he's looking for will often be flabby and overblown. What about a Pouilly Fuisse? Interested to hear your thoughts, Bill.
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re: tacostacoseverywhere
Bill Hunt
Apr 7, 2008 06:55 PM
Personally, I'd rather pay US$50 for a Meursault, than be given a btl. of Pouilly (based on all that I have tasted), but that is personal tastes. Given the dozens of Pouillys [Pouillies?], that I have had, I've yet to find one that was more than a weak SB in sheep's clothing. Maybe I've just not had the right ones, and am always willing to drink wine, especially if I can learn something from the experience.
I do see your point re: the OP's price-point. I've been gone a bit, and had forgotten that aspect. Thanks for pointing it out. Still, had a fine little Meursault, a Thierry et Pascale Matrot à Meursault 21, Les Chevalières '05, which cost US$32 in PHX, so it is "close."
If you have any Pouilly recs., I'd be glad to hear and to try. I have changed my mind many times, over my lifetime, and stand ready to do so again.
Hunt
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re: Bill Hunt
WineUnleashed
Apr 7, 2008 09:25 PM
I couldn't agree more with B Hunt on the Chablis vs. Meursault. Basically looked for an old world Burgundy blanc or a new world Chard (unoaked) and your palate should be pleased. The richness from both a buxom Chard and the rich lobster (like and like) needs some backbone so you need some acid to defy the flabbiness.
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re: Bill Hunt
tacostacoseverywhere
Apr 8, 2008 05:17 AM
Bill--denis jeandeau makes some really great p.f., as does roger lassarat. BTW, we are talking about Pouilly Fuisse, not Pouilly Fume, right? The ones I am talking about are pretty rich Chard-based wines (if not as rich as Meursault, Chassagne, etc). I've read enough of your posts to know that that you know that, and it may have been an honest oversight.
To Wine Unleashed's point-- that's exactly why I recommended Chablis, because of the high acid levels as a counterpoint to the richness of the lobster. If you think that Meursault isn't buxom, I'd be interested to know what Meursaults you've been drinking. Now, if you read my first post, you'll note that I actually first recommended a Chenin based wine such as Savennieres or even Coteaux du Layon, both of which are vibrant, bright wines with a fair amount of richness. Chablis was my secondary rec, only because I thought the other Burgs mentioned were a touch rich for the preparation described in the OP--simply grilled with evoo, salt, and lemon, as opposed to some more classically butter-intensive preps. After a short discussion with BH, I switched to a Pouilly Fuisse, a little further up the richness scale, but I maintain that Meursault and chards of its (wonderful, to be sure) ilk are maybe a touch rich for the preparation, and good Meursault is more expensive than the OP wanted to spend.
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re: tacostacoseverywhere
Bill Hunt
Apr 9, 2008 08:42 PM
Thanks for the names. I'll keep an eye out, and give any (in AZ) a try. Unfortunately, here we are somewhat limited, but we're heading to the UK in a few weeks, so the selection of FR will be better. If I can find these, I'll definitely pick up a few btls. and give them a try.
Thanks,
Hunt, who is always looking out for good - great wines!
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Bill Hunt
Mar 26, 2008 07:06 PM
I've read the other recs. and agree that all would be great. However, I am a real fan of FR Chards, of the mid to full-bodied styles with lobster. Given the lemon, I'd grab a Meursault from the cellar and enjoy. None of the specified wines would go badly, but I like a tad more body, than a SB, due to the richness of the lobster.
Hunt
›2 Replies-
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re: moh
Bill Hunt
Mar 26, 2008 10:28 PM
Oops, did not realize that there was a price-point in the post. Still, my local grocer/wine shop, has some Meursaults in the US$35-50 range. I always pick up a few mixed cases, since it goes so well with so many seafood dishes.
Hunt
[Note: any mistypings are a result of too much Amarone with my dinner]
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I love Viognier with lobster, and my favorite is Condrieu, but under $30 would be hard. I've also had some nice Californian Viognier, Alban Vineyards Central Coast Viognier was lovely in the past when I've been able to get my little paws on it, but don't know how the latest vintage is personally. Did find this site on the 2006:
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All the above are good.
With very "plain" lobster the way you have it there, many crisp whites can be interesting... a kabinett, a scheurbe, a muscadet, a soave, among others...
To "seal the deal" for chardonnay, add a bit of smoke chips to your grill fire, and serve with butter infused with hint of garlic, enjoy....
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