If you don't prefer the rich butter/toast flavors of California Chardonnay and would still want a full bodied white wine for a lobster roll pairing, would you go with a French Burgundy instead, or maybe a Viognier? Or something else entirely?
2006-10-14 05:48:33 · 4 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
A French Burgundy, especially a Chablis, would be great. Any dry white from the Maconnaise.
2006-10-14 05:57:19 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Perhaps a white Burgundy. I love Viogniers so I'm always up for one and the fruity spicy flavours could be okay with lobster depending on the spices. Caymus Conundrum has been mentioned to me as the ultimate lobster wine. If the meal has some heat or vinegar to it then maybe Pacific Rim Riesling by Bonny Doon would be nice.
2006-10-14 13:01:25 · answer #2 · answered by LAUGHING MAGPIE 6 · 1⤊ 0⤋
I would go with a dry Riesling or Pinot Grigio but, Food and Wine suggests a French Ros'e. I would not have thought of that!
2006-10-14 13:23:23 · answer #3 · answered by mardaw 3 · 0⤊ 0⤋
I would do some thing lighter like a zinfandel or even very furity like a sangria mix. After all....lobster rolls are best enjoyed on the beach as a picnic.
2006-10-14 12:55:06 · answer #4 · answered by cuno's mom 3 · 0⤊ 3⤋