Wine Picks for Lobster!

Grilled, steamed, boiled, even raw, Lobster in any form, is straight up delicious.

Lobster is a premium dish, where you can enjoy the delicate sweetness of the meat, along the crispiness of the tendons. The general rule to pair white wine with white meat and red wine with red meat holds true, with a few unusual exceptions in the mix.

It’s time to find out.

The classic, obvious play and most popular choice is Chardonnay. This wine works well with creamy, buttery sauces, or with boiled or steamed lobster with a buttery glaze. Additionally, white Burgundy has plenty of acidity and citrus notes, which are ideal complements to lobster. You can also pair boiled, steamed or grilled lobster with Chablis, since the minerality and citrusy notes will bring out the complex flavours in the lobster.

However it is still far from your only option, as there are other interesting alternatives.

Lobster dishes rich in herbs and other greens suit the natural herbaceousness of Sauvignon Blanc. This wine has good acidity and zesty citrus and complements boiled or steamed lobster. Alternatively, you could select Chenin Blanc and Albarino. These wines lack the herbaceous notes, but their lighter bodies, higher acidity and abundant citrus flavours make them ideal pairing options. Albarino also has a natural saltiness that blends well with the salty sweetness of lobster.

Riesling is high in acidity, fruits, and sweet floral notes, making it ideal for the natural sweetness in lobster meat. It goes especially well with baked or broiled lobster, and it also suits lobster cooked with Asian or spicy sauces. Since it has plenty of citrus notes, it also pulls out the natural partnership between lobster and lemon.

You might also want to consider Gewurztraminer, with its spicy-sweet notes and hints of tropical fruit. This wine is lower in acidity, but its pleasing ginger flavor suits lobster. Like Gewurztraminer, Pinot Gris is also rich in gingery, citrusy, tropical fruit notes and brings out the delicate flavors in this sought-after seafood. The lightness of a Pinot Grigio is also a good choice with lobster, as you’re truly allowing the flavours of your seafood to shine.

This is an unusual choice, but it can enhance the delicate flavor of lobster. Dry Rose, from Provence, or a Tavel made predominantly from the Grenache & Syrah grapes from the southern Rhône valley, have enough subtlety to avoid overpowering the lobster, but enough complexity to do it justice.

A bottle of Champagne, or even a Rose Champagne, can complement a baked or grilled lobster dish. Other sparkling wines like Prosecco and Cava are good options as well. All are the kind of acidic, bubbly wine that matches lobster.

Normally, red wine doesn’t work with lobster. There’s too much contrast and the rich tannins and bold flavours can be overpowering. However, a few types of lighter red wine work well for tomato-based lobster dishes and can take the dish to new heights.

One of the more common red wine pairings for lobster is Chianti. This wine, made from Sangiovese grapes, has high enough acidity, low enough tannins and enough herbaceous notes to enhance the sauce and the lobster. One other red wine that works with tomato-based sauces is Barbera, is likewise low in tannins and high in acidity, and its deep fruits are subtle enough to marry with the tomato sauce and the lobster. Unoaked Barbera provides more flexibility than oaked versions. You can also opt for other lighter-bodied wines like Pinot Noir, Gamay, Cinsault, Frappato or a lighter style of Zinfandel. These wines are flavourful without being too high in tannin or alcohol content.

Definitely avoid heavy, tannic reds, which could potentially create weird flavours from the combination with lobster.

If you have a favourite lobster and wine pairing we didn’t mention? We love to her.

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