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Seeking wine recommendation

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I'm looking to your expert opinion for a wine that will complement the Valentine's day dinner I'm cooking:

boiled lobster
truffled mashed potatos
roasted asparagus

I know I should get a fuller bodied white -but I'm not a fan of anything oaky/buttery.

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  1. Have you had white burgundy? It is aged in oak, yes, but I'd hardly describe it as oaky/buttery -- and it would go beautifully with your menu. I'd look specifically for a Meursault. If you wanted to stick with California wines, Ramey makes a beautiful full bodied chardonnay that is not at all oaky or buttery.

    1 Reply
    1. re: oolah

      Sounds great to me. I might also add a red Burg, just to cover all bases (like the truffles), but with the main being lobster, a white Burg would be my frist choice too.

      Hunt

    2. A fine dry Chenin Blanc (Savennières, Vouvray, Montlouis)

      An unoaky white Burgundy (a few I've recently enjoyed, listed in ascending order by price: Terres Dorées's Beaujolais blanc; Bret Brothers' Pouilly-Fuissé "Terre de Fuissé"; Hubert Lamy's Saint-Aubins; Bonneau de Martray's Corton-Charlemagnes)

      A northern Rhône white (Hermitage, Crozes-Hermitage, Saint-Joseph)

      1. How about a nice Champagne?

        1. CHAMPAGNE!!!! Preferably blancs de blanc.

          1 Reply
          1. re: whiner

            Champagne, truffles, and lobster. Yummmmm.

          2. 1. Blanc de blanc - Schramsberg (from CA) makes a nice one
            2. White Burgundy - maybe a Marsault
            3. Riesling from Alsace region of france. Very food friendly.