Wine pairings for two lobster preparations

[PolarBear]

We've been invited out for NYE to a well known chain (which unfortunately is the best choice in the area for prime beef). I looked at the suggested pairings for the following two options and was completely underwhelmed with both. Found an almost two year old thread on this board that confirmed my thoughts about option #1 .... i.e. get a rope for anyone that suggests red with lobster. Even though I've never tasted it I can't imagine that cold water Aussie tail would be that different from Maine or our own west coast Spiny Lobsters to warrant opening a red. I agree with Bill Hunt's sentiments on having two glasses of wine with a surf and turf.

WAGYU FILET & COLD WATER LOBSTER TAIL
American wagyu filet paired with a
cold water Australian lobster tail
Suggested pairing: FROG'S LEAP Merlot,
Rutherford, 2006

MAINE LOBSTER & SEAFOOD
1½ lb. Maine lobster, snow crab claws, jumbo shrimp,
black mussels and littleneck clams steamed in an
aromatic broth, served alongside jumbo lump crab
baked in a pastry shell with sauce mornay
Suggested pairing: LANDMARK Chardonnay,
Sonoma-Santa Barbara-Monterey Counties
Overlook, 2006

For the first option, a red pairing for the beef isn't a concern since our group will undoubtedly show up with at least a half mixed case of Pinot Noir, Bordeaux, Rhone blends, and a Cab or two. However, what would you recommend for this simple (assuming just butter) prep of lobster?

Same question for the second prep, no idea what the "aromatic broth" might be, I suppose I could give them a call. Image the mornay sauce would require something to cut the richness?

Finally, I dug the following out of my cellar, none of which I have any clue about and whether they might work or not.

Even if they wouldn't be appropriate in this case, would you have any suggestions for them? Any and all help greatly appreciated. TIA

Cheers,

Dave

3 whites:

07 Palmina Tocai Friulano
07 Palmina Arneis
07 Saxon Brown Semillon

3 Roses:

08 Unti Dry Creek Valley (79% Grenache, 21% Mourvedre)
08 Edward Sellers Grenache
08 Bedrock Sonoma Valley Ode to Lulu Mourvedre

[whiner]

1- White Graves; 2 - BdB Champagne would be my first choices.

Not familiar with the Saxon Brown, but Semillon sounds like potentially a good match to me.

[carswell]

Surf and turf: There is no wholly satisfactory passe-partout wine. Bill's suggestion is one way to go. Another is to stick with a red and avoid drinking it after a mouthful of lobster. As a one-bottle solution, sommeliers of my acquaintance have suggested a big, rich Chardonnay. I'd be more inclined to go with a big Champagne along the lines of Bollinger or, in the right company, a rich but not tooth-achingly sweet Sauternes, preferably an old one.

Seafood with mornay sauce: Chardonnay all the way. Meursault, top-drawer Mâcon, Camille Loye's 1988 Arbois "Cuvée St-Paul" mentioned in the wine discoveries thread, one of the Kumeu River single-vineyard bottlings from NZ, Ridge Monte Bello with some age on it, etc., etc. As whiner points out, Champagne would work here too.

[PolarBear]

They do state that Veuve Clicquot Yellow Label Brut NV will be available btg to toast the new year.

[kaysyrahsyrah]

I think I get the point of this night out...a limo...dinner with all the 'it' items a menu can have (wagyu, lobster, Veuve...). It's all about excess.

Rather than zero in on perfect matches, I now suggest you bring a variety of wines and have open them all at once and experiment to find out what pairs best with what, and enjoy the ride. What you don't drink, put back in the limo to bring in the new year.

[PolarBear]

Yes, excess in more ways than one, give me a nice pot of homemade cassoulet, some good central coast Rhone blends or CdR, lights out by 10:30 and I'm happy.

I'm pretty much the only one in the group that really tries to introduce some interesting whites into the mix when called for except for the occassional Sauv. Blanc that shows up just to have a lighter starter or "obligatory" option.

I'm starting to think I should just save the bottles I have for a time when I can really sit back and either enjoy them by themselves or come up with some dishes to compliment each (see how my mind works, wine first). I'm sure there'll be something on their list that will suffice and true to form we'll have enough red flowing that will give new meaning to the term "purple haze". Appreciate your help.

[kaysyrahsyrah]

I appreciate excess a couple of times per year, and line up my excessive friends for such things. No judgements made, some of my friends must have yellow label Veuve and wagyu because that is what they think is best.

But like you, PolarBear, the way we roll for the rest of the year is more simple regional, seasonal cooking. And we shop carefully so that we can afford to gather more often...with the friends who appreciate it more than Veuve and wagyu...

[kaysyrahsyrah]

Can you suggest a different restaurant, or perhaps a home party instead? If you did a home party, you could do an amazing multi-course meal for 1/3 to 1/2 the price you'll pay, and you won't be at the 'service mercy' of the restaurant (they serve it all at once.)

It irks me to see those menu offerings, because each puts you in an impossible wine paring situation. The only solution is what Hunt recommends, which is to have 2-3 glasses of wine in front of you when the plate comes.

Feedback on your wines: IMO, they are not ideal picks for the menu. Save them and buy wines specifically for the dinner if you choose to attend it. Tenderloin = merlot, old cabernet. Lobster = oaked, buttery whites with balanced acidity (chard, perhaps your semillon, etc.). Seafood medley = Gruner veltliner, albarino, perhaps your arneis or tocai friulano.

[PolarBear]

I agree totally with your sentiments, first choice dinner at home, second a different resto at an earlier time (our reso is for 9pm). I didn't have any input and the limo's been reserved. My first thought for the medley was a GV also.

[RicRios]

A robust Corton Charlemagne should pair both dishes to perfection, or very close to.
Any of my usual candidates would do: Louis Latour, Bonneau du Martray, Rapet Père et Fils ( from Pernand Vergelesses), Chandon de Briailles, &etc. But definitely of a decent advanced age. Minimum 10+ years old, I'd say.