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Seeking wine recommendation

francescaNYC Feb 13, 2009 11:10 AM

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.

  1. f
    francescaNYC Feb 14, 2009 07:20 AM

    Thank you all so much. I'm off to the Chelsea Market wine shop right now!

    1. a
      A2fay Feb 13, 2009 09:23 PM

      I'd have to go with the Chenin Blanc, preferably from the Loire in some miniscule appelation......Domaine Jo Pithon comes to mind......imo THE BEST wine with asparagus and also good w/ the truffles........if not maybe something from the Alto Adige....but the Chenin would be my overwhelmiong favorite!!!


      1. m
        MDub Feb 13, 2009 05:35 PM

        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.

        1. w
          whiner Feb 13, 2009 04:04 PM

          CHAMPAGNE!!!! Preferably blancs de blanc.

          1 Reply
          1. re: whiner
            vickib Feb 13, 2009 05:09 PM

            Champagne, truffles, and lobster. Yummmmm.

          2. d
            DavidT Feb 13, 2009 04:04 PM

            How about a nice Champagne?

            1. carswell Feb 13, 2009 12:04 PM

              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. oolah Feb 13, 2009 11:58 AM

                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
                  Bill Hunt Feb 13, 2009 07:08 PM

                  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.


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