what wine is best to serve with steak and lobster?

Answer 1

serve a nice pinot noir...not too heavy but rich enough for steak.....

Answer 2

It depends on what kind of lobster is served. Pacific, Indian Ocean and South African lobster tails are full flavored enough
that a pinot noir or a gamay (or a blend of the two like a Swiss Dole or a French Passetoutgrains) will match both surf and turf.
But not if the lobster is a two-claw from the North Atlantic or a Caribbean or Bahamian tail. Their tastes are too delicate for a red wine, and in fact there is no wine, with exception of a good sparkling wine, that is appropriate (with those and steak on the same plate). If I had to choose a still wine under penalty of death for not doing so I suppose I'd choose a rosé of pinot noir from Alsace.

Answer 3

If the steak is rare and marbled, and the lobster is to be served with butter or a creamy sauce, then your best bet is a Cabernet Sauvignon based red, preferably with loads of fruit and ripe, fine tannins to help cut through the fat.

California Cabernet was meant for this, but Chilean cabs are also a great option.

Last night I went to a Wine Spectator Top 100 tasting, and had a chance to try the # 4 wine of 2006, the Concha Y Toro Don Melchor 2003, which is primarily Cabernet. It would be a perfect match for your steak and lobster, if you can find it.

If not, the same winery also produces a Cabernet in their Marques de Casa Concha line, which is a perennial good value and should also go really well.

Answer 4

Good Wine For Steak

Answer 5

Red is not out of the question, but I suggest white too. Shellfish is commonly served with clarified butter or some other butter based sauce. If this is the case choose an American charonnay ( Flowers, Matanzas Creek, Rombauer). They all are rather oaky & buttery (malolactic fermentation). If you are not serving it with one of those sauces and paticularly if it is being served chilled (the lobster), then go for a nice sauvignon blanc (Groth, Chalk Hill) from USA or if you want a lemongrass/gooseberry tone , then go with any of the New Zealnd ones. They are generally very cheap and quite good (Craggy Range, Matua, or the great Cloudy Bay). If choosing a reisling go dry. French? Look for Chablis, Sancerre, or pouilly fusse. If you do go red, pinot noir or a rhone style is as big as you should go. Hope it's a success!

Answer 6

Kiona Vineyards Lemberger, Oakwood Cellars Lemberger, VineHeart Lemberger, all from Washington State would be very nice with both Steak and Lobster. Also Kim Crawford Sauvignon Blanc from down under would be nice with the Lobster, not too bad with the Steak either.

Answer 7

a Carbenet Sauvignon red

Answer 8

Cabernet sauvignon.

Answer 9

i would prefer a good cabernet or merlot, something full bodied to stand up to the good meal. good cab. for the money is the matthews cabernet

Answer 10

Amuse Bouche has it right. Cabernet Savignon for this feast.