Wine and Lobster Pairings | Tasting Guide

Which wines to drink with lobster 

 

A prized delicacy in summer and during festive meals, lobster is caught mainly in tropical and temperate seas, and is often found in rocky coves. Often compared to lobster, both crustaceans are prepared in the same way. In addition to respecting the recipe you've chosen, you'll need to pay particular attention to cooking. Avoid overcooking, which will make the flesh rubbery. 

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Simple and effective, Grilled Lobster and Wine

A simple recipe that brings out the gourmet side of lobster. Prepare an ointment of butter mixed with lemon juice. Brush the butter over your lobster, cut in half, then grill it on the carcass side. Then proceed in the same way, but this time on the flesh side. The lemon butter will give your lobster a gourmet flavour without altering its taste. To accompany this recipe with a wine, it should have substance, fruit and a certain finesse. White wines from Burgundy's Côte de Beaune region are ideal, as the finesse of Chardonnay goes perfectly with your dish. You can also choose a wine from Alsace, particularly a Riesling, whose empyreumatic notes will match the aromas of the grill. More original, because we don't think enough of them, but a Bordeaux Blanc would be top too.  

We are thinking in particular of our Château Pape Clément WhiteA blend of Sauvignon and Semillion grapes, the latter provide smoothness and fruitiness with a slightly lively finish.  

 

Tradition, Armorican-style lobster and wine

A recipe as old as time, undoubtedly one of the most widely prepared. The base of the recipe is the tomato, which, when simmered, will add flavor and spice to your lobster. The richer the flavor, the more you'll need a wine with character to accompany your recipe, but character in taste and texture. So avoid 100% Sauvignon, which for some will contrast too much with the round texture of the simmered dish. That's why we recommend white wines from the South of France.  

A full-bodied, round white Irouléguy would be interesting, or whites from southeastern France such as Côtes de Provence, Bandol or Cassis. For something more original, we recommend our Saint-Peray "Fleur de Crussol" by Alain Voge. This 100% Marsanne has all the character required to accompany the Armorican sauce. Its aromas of white apricots, pineapple and honey are perfect.  

 

Wine and Thai Lobster Salad

Thai salad is an interesting food and wine pairing for two reasons. First, because it's good! Orange, garlic and ginger zest add a plethora of spices. The second reason is to avoid vinegar, a real scourge for wine. This spicy salad, accompanied by the sweetness of the lobster, calls for livelier wines that can contain the power of the ginger. Several grape varieties lend themselves to this. Wines based on Sauvignon or Melon de Bourgogne are perfect. White wines from the Northern Rhône Valley are also a good match, with their sweet-spice finish. Try our Sancerres by Domaine Vacheron. Complex, tense and rich. A real treat.

 

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