My husband is making me Lobster, Cheese Busquits, and a salad this saturday. What would be the ideal wine to serve with it?
2006-09-13 16:19:31 · 18 answers · asked by Alison 3 in Food & Drink ➔ Beer, Wine & Spirits
naked puss works every time
2006-09-13 16:20:30 · answer #1 · answered by Anonymous · 0⤊ 2⤋
I agree that Sauvignon Blanc/Fume Blanc would be best with this meal if you're after a *regular* white wine... however... a sparkling wine (like champagne) would go nicely too... some folks don't realize what an amazing food wine it is, especially with shellfish and anything containing cheese!
(For the person who described Chardonnay as "crisp", while some are, some are also quite oaky and would not be a good match for this meal at all.)
For Sauvignon Blanc/Fume Blanc consider:
Chateau Ste Michelle Columbia Valley (Washington)
Covey Run Fume Blanc (Washington)
Geyser Peak Sauvignon Blanc (California)
Hogue Fume Blanc (Washington)
Kenwood Sauvignon Blanc (California)
Nobilo Sauvignon Blanc (New Zealand)
If you decide to go with a sparkling wine, consider:
Bouvet Brut Loire Valley Sparkling (France)
Domaine Ste Michelle Cuvee Brut Sparkling (Washington)
Freixnet Cordon ***** Brut Sparkling (Spain)
Nothing I listed should be over $10. Enjoy!
2006-09-14 07:46:55 · answer #2 · answered by thegirlwholovedbrains 6 · 0⤊ 0⤋
The undeniable king of Lobster wines
Conundrum California White Table Wine
91/100 Conundrum
California, United States
Produced By: Caymus Vineyards
Distributed By: Grady Wine Marketing
Caymus Vineyards makes this proprietary blend - sauvignon blanc, sémillon, chardonnay, viognier and muscat canelli - from vineyard locations around the state that are best suited for each varietal. Look for an intense floral, honey, spicy, lychee fruit nose streaked with mineral aromas, honey, orange, melon and papaya notes. Rich, round and warm with slightly oily textures and a touch of sweetness. Ripe peach, honey, vanilla, melon, spicy ginger flavours that are intense and delicious. An unusual wine that demonstrates the benefits of skilful blending.
2006-09-16 18:09:20 · answer #3 · answered by LAUGHING MAGPIE 6 · 0⤊ 0⤋
The thumb rule, is fine, but here is the "GOLDEN THUMB RULE"
A golden 'rule of thumb' is to match the weight and body of a wine with the delicacy or richness of a particular dish. For example, a light Sauvignon Blanc from Rueda would be swamped by Lobster Thermidor but would suit perfectly Quiche Lorraine or even a Thai green curry. A fine oaky Chardonnay is recommended for the lobster.
2006-09-14 01:42:36 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I heard red wine goes best with lobster. But I've seen white wine served with lobster more than red wine.
2006-09-13 23:28:05 · answer #5 · answered by blu_dragon_1004 3 · 0⤊ 0⤋
White Wines ~ Chardonnay is a crisp, dry white wine that is always popular. It is a taste sure to please most wine connoisseurs and complements almost any food. Because it is not a sweet wine it goes particularly well with richer foods in cream sauces, rich seafood such as lobster, shrimp or salmon, as well as specialty meats such as veal. For more info click the link i provided.
2006-09-13 23:23:27 · answer #6 · answered by Brandi A. 2 · 0⤊ 0⤋
White, beyond that it is up to your tastes. Sweet/Acidic. Wine or Sparkling Wine, it's your choice. Even some Zinfandel's are acceptable these days.
2006-09-13 23:28:21 · answer #7 · answered by Anonymous · 0⤊ 0⤋
The rule of thumb: Sea food=white whine and red meat = red wine. That's what they say, but buy what you enjoy. Maybe a good Riesling?
2006-09-13 23:21:55 · answer #8 · answered by makingthisup 5 · 1⤊ 0⤋
white wine
2006-09-13 23:20:31 · answer #9 · answered by Anonymous · 0⤊ 0⤋
white wine with white meat, red wine with reds...so I'd say white
2006-09-13 23:27:52 · answer #10 · answered by ? 2 · 0⤊ 0⤋
White- preferably dry
2006-09-14 14:45:06 · answer #11 · answered by prada guy 5 · 0⤊ 0⤋