HOME > Chowhound > Wine >
Brewing beer, curing meat, or making cheese?
TELL US

Lobster tasting menu - pairing advice

annamikemc Jan 12, 2011 12:12 PM

Hi all, I am going to a special lunch at my local BYO that features different lobster preparations. I know that a variety of whites are good with lobster, but I am trying to determine what the best choice is since the courses are varied.

Lobster BLT with Lobster Bisque
Lobster Ceviche
Lobster Roulade with Shrimp Pasta, Vegetable "Angel Hair", Beurre Rouge
Lobster Thermidor

I was first thinking a white Burgundy for the Thermidor, but then I thought maybe a Sancerre or Pouilly Fume would be better to stand up to the ceviche?

Also I'd like to keep the cost under $40 if possible.

Thanks in advance for your help!
Anna

  1. c
    chefdilettante Jan 12, 2011 04:50 PM

    Chablis will work best all around, and also splits the difference between "white burgundy," which I presume meant Cote de Beaune, and the unoaked, high acid Loire wines you mentioned. Lots of choices in good Chablis under $40, with specifics depending on where you live. Just about anywhere, for example, Verget will have several offerings.

    Show Hidden Posts