Lobster Wine Pairing

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Re: Lobster Wine Pairing

Postby Isaac » Fri Jan 19, 2007 9:48 pm

Sue Courtney wrote:Are crayfish and crawfish the same?
One day, when I get to the States, I'll have to try lobster.
Cheers,
Sue
Crayfish, crawfish, crawdads, mudbugs, all the same. As long as we're talking freshwater crustaceans, that is.
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Re: Lobster Wine Pairing

Postby Bill Hooper » Sun Jan 21, 2007 1:48 pm

There are clearly many white wine options. I like a slightly rich Alsatian Pinot Gris or Condrieu. Try also oaked Minervois Blanc or for a curve-ball, aged white Rioja. Lopez-Heredia comes to mind.



Prost!
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Re: Lobster Wine Pairing

Postby Kevin C » Sun Jan 21, 2007 11:38 pm

And we are really getting into the peak of crawfish season down ib Southern Louisiana! Season runs from Thanksgiving through around the end of April. Lots of little shops that boil 'em and sell them right through a drive thru window.


What about a Champagne with lobster?
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Re: Lobster Wine Pairing

Postby D Honig » Mon Jan 22, 2007 6:08 pm

I'm a big fan of bubblies of all kinds with shellfish. A good dry sparkler cuts through the butter even better than a dry chard.
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Re: Lobster Wine Pairing

Postby Bill Spohn » Mon Jan 22, 2007 6:12 pm

If you are going with the traditional butter, a Savennierres works VERY well - you can even get away with using a fairly young one because the acidity that would normally be a bit high (think Cloudy Bay on release) will cut the butter.

Try it - I think you'd liek it. Or one of the other Loire suggestions although I think a dry Vouvray would work better than a demi-sec.
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