I know I said this would be an Education post, but I changed my mind (sorry!). You may also have noticed that I’m no longer posting once every week. While I still have things to say about wine, my list is getting much shorter, as is my desire to continue posting. I’m not done yet, but the end is coming, probably sometime in 2025. Anyway, back to this one. Although I don’t eat lobster (food allergy), it is a popular choice at high end restaurants like Nola’s in Clinton or Ocean Blue in Utica. So, I thought I would do a pairing for all you lobster lovers out there. Of course, several options exist, but I decided to go with Lobster Risotto (or lobster with pasta).
My preference would be a Burgundian Chardonnay, like Joseph Drouhin, or a Portuguese Albarino, like Terras Gauda. Most high end restaurants will have either or both of these wines (by the glass or bottle). As always, your choices are much more limited by the glass. Ocean Blue has both, but only the chardonnay by the glass. Another option would be a French Chablis, like Louis-Jadot. Whatever they have, just avoid a high acid white, like a Riesling.
Why a Burgundian Chardonnay with Lobster Risotto (with creamy pasta)? You want a wine that balances the rich creaminess of the dish, while enhancing the delicate flavors of the lobster. So, you want a not too dry wine with good fruit accents. As with most seafood, citrus, stone fruit, and green apples pair well with lobster. A Burgundian Chardonnay fits this “bill” exactly. Not to be outdone, a Portuguese Albarino may also do nicely. It’s a crisp alternative to the French wine, without being too aggressive (and you know how much I love the Albarino!). As a final note, if you like your lobster “straight”, perhaps with a little butter sauce, these wines would still work. Although I might suggest substituting a New Zealand Sauv. Blanc, like Kim Crawford, for the chardonnay. The Albarino is still a viable back-up.
That should take care of this post. The next one will be an education one, I promise. Be sure to return & see what I have left to share. Cheers!