Once nicknamed the roaches of the sea, the humble lobster has become one of the favorite foods for many people of the 20th century. Known for their slightly sweet and fleshy meat, lobsters are a ridiculously tasty treat that has always been titillating palates ever since they were discovered living on the ocean floor hundreds of years ago.
With its delicate flavors and fleshy white meat, a lobster dish must be paired with great wine. While lobsters can vary depending on the preparation, place of origin, and foods they are served with, you want to pair your lobster dish with fresh, delicate, and crisp wines. Even though white wines are the preferred choice for most people, many red wines are also fit for the purpose. The following are some great wines to pair with your lobster dish.
The Texas Viognier is the best alternative to Chardonnay, typically the best wine to pair with lobster. Often aged with oak, it has a creamy, rich taste with hints of honeysuckle, tangerine, and peach. These wines work best with steamed or boiled lobsters with buttery, creamy sauces. Even though it is a bit lighter than the Chardonnay and softer on the acidity, the citrusy mineral notes will also work very well with grilled, steamed, and boiled lobster.
The bright, fresh acidity, the sweet and fruity floral notes of the Riesling are perfect for lobster’s naturally sweet flavors. The gentle and moist flavors are great for boiled and steamed lobster meat, while the citrusy notes make for a great combination with lemon. You can also pair the Riesling with broiled and baked lobster which goes well with spicy or Asian sauces. Low acid wines such as Gewürztraminer with hints of tropical fruits and sweet, spicy notes also bring out the lobster’s delicate flavors.
Lobster dishes paired with herbs are excellent for a Sauvignon Blanc given the intricate array of fruity and citrus flavors such as guava, tangerine, lemon, and lime. It is a full-bodied wine with hints of ginger, orange, and pear that provide fresh acidity, while honeysuckle offers a hint of sweetness, which is excellent for less tendered or grilled lobster bodies. Alternatives to the Sauvignon Blanc include Albariño and Chenin Blanc.
The Pinot Grigio is a very light wine that provides Texan simplicity and citrusy straightforwardness which is excellent for a lemon-laden lobster. It is not as herbaceous as the Sauvignon, but the citrus component’s acidity adds a lemony twist to the lobster. It is best served with lobster in light sauce, preferably straight from the shell. A great alternative to the Pinot Grigio is the Picpoul Blanc with its minerality, bright acidity, and clean lemony flavor.
The light bodied Vermentino has been compared to the Sauvignon Blanc with its complexity of flavors. It has flavors of citrus, grapefruit and is somewhat oily and dry on the palate. Given the oily character, the phenolic bitterness and salinity, it goes well with lobster served with spices and rich herbs. It goes well with cheeses such as Ricotta or Mozzarella and herbs such as Thyme, Garlic, and Oregano on herbs such as spinach and green beans.
Lobster is a delicacy that deserves a great wine to go with it. It is important to pay attention to the preparation, storage, preparation, and serving of lobster. The same can be said of wine, which needs meticulous handling, from the planting to the preparation, the storage, and serving, to get the best out of it. Pairing these two thus provides a heavenly match that makes for an exhilarating and exciting meal.
Jill Johnson says
This is a great article. I think food pairing is one of the ways to get people to try varietals that they would not have necessarily purchase. It’s also a great way to taste grapes that are grown in Texas
Jeff Cope says
I agree! Cheers!