BYOB... is there any ONE wine that would cover this tasting?

[cgarner]

We hate leaving a restaurant with open bottles of wine and my husband and I, even during a leisurely paced dinner, can barely finish one bottle (ok, well, if he’s driving then I can have that last glass)

Can the CH’ers help me out? Can you think of any ONE wine that would work through this tasting menu? (dessert not included of course)

Lobster Tasting

First Course
lobster soup, tarragon

Second Course
maine lobster broth, black truffle toast

Third Course
butter poached lobster tail, leeks, saffron

Fourth Course
chocolate panna cotta, raspberry

[Reni1]

George Vernay Condrieu $60
perfection

[cgarner]

Thanks all for the replies

the second course was changed to a lobster roll, on home made brioche, which was buttery and delicious and the combo seemed to have been created just for the Meursault as was the third course.
(we opted to stick with one bottle of wine and had coffee with dessert)

[zin1953]

Glad it worked out!

[Bill Hunt]

Sounds great! Glad that you enjoyed, and I personally find nothing wrong with a nice coffee with many of my desserts.

Thanks for the update - those do not happen often enough.

Hunt

[Bill Hunt]

For me, I'd go with a white Burg, by the bottle, and then a nice Merlot, by the glass for the chocolate.

Hunt

[cgarner]

We're going to stick with coffee for the dessert, I think
I don't know... I have a few tasting corks at home, if he's very worried... I have a Napa Valley Merlot that would pick up the berry... hmmmm

I searched online and found an '05 Meursault at the liquor store near my home and asked them to put it aside for me. I can pick it up on my way home, chill it in the wine cooler contraption that my stepdaughter bought and bring it to the restaurant. by the time we sit, it should be at perfect temp (the wine cooler thing will probably take the temp pretty low, if I bring it in an insulated bag, the temp should come up to serving temp... right?

[invinotheresverde]

For me personally, red table wine and dessert is a universally awful match. No offense to Bill.

[Bill Hunt]

Well, it sounds like you have never had a little slice of flourless chocolate torte (I like my wife's rendition), with a touch of raspberry compote and then maybe a Beringer Howell Mt. Bancroft Ranch Merlot, with a few years on it. To me, that is a match made in heaven. Now, if you leave off the raspberry, then a Young's Double-Chocolate ale is great, and I even have a cigar, just for that beverage... [Grin]

For most desserts, I will usually reach for a "sticky," but with certain ones, there are some non-dessert wines, that do go well, at least on my palate.

[invinotheresverde]

I've literally had that pairing (not your wife's torte, of course), and many more, and it's just not for me. Sweets make red table wine taste sour and bitter. YMMV. I also wouldn't drink a chocolate beer with a chocolate dessert (too matchy-matchy), but again, whatever works for you.

[Bill Hunt]

As you mention "YMMV," it's all about personal tastes. With many well-produced Merlots (both New World, and Old World), I find some strong "chocolate notes," and then some raspberry. When things do come together for me, it is a match that I remember.

Hunt

[jock]

a menu made for white burgundy.

[zin1953]

Either a Champagne or a white Burgundy would do well -- personally I'd opt for the latter, and pick something like a Meursault Premier Cru or possibly a Corton-Charlmagne (depending upon budget, producer, vintage and the like).

As for the dessert, I'd opt for coffee.

[invinotheresverde]

Exactly this. ^

[maria lorraine]

+1 or +2. Exactly. An opulent white.

[pairswellwithwine]

I would choose a white burgundy

[Niki in Dayton]

Champagne, maybe a blanc de blanc.