• For those who love seafood which of these white wines is your favorite wine with Lobster?

    Posted By admin on August 23, 2009

    Mr Christian Ct posted:


    Chardonnay, sauvignon blanc or of reisling and the name of the wine.

    French Wine

    9 Comments so far

    1. deliciasyvariedades on August 24th, 2009

      chardonnay is a good match.

    2. Meredith P on August 25th, 2009

      St Supre Chardonnay is especially delicious because the wine has a very buttery taste and consistency, which pairs wonderfully with lobster.

    3. wineduchess on August 26th, 2009

      Kim Crawford Sauvignon Blanc, can be purchased at Costco for $12.99

    4. beebs on August 28th, 2009

      chardonnay for me….cant give you a brand, tho, I make my own organic wine….here, try a glass. And can you pass me the lobster?

    5. Joe Capo on August 28th, 2009

      Pinot Grigio, Cavit or Bolla

    6. shiraz_princess on August 31st, 2009

      Chardonnay out of those choices. However I love Caymus Conundrum with crab or lobster.
      It’s a blend that usually contains these varietals
      sauvignon blanc, sémillon, chardonnay, viognier and muscat canelli .

      Blended wines are under appreciated by most people. I work in a wine store and a lot of people think blends are bad wines. When I suggest one the response is often
      “oh no, not a blend I want a nice ______”
      Like a blend can’t be good.

      A Chateauneuf-du-pape contain up to 13 varietals.

    7. Peachy on September 3rd, 2009

      I prefer a sauvignon blanc, the reisling is too sweet and the chardonnay is too strong, the sauvignon blanc is a perfect balance. Try Barefoot

    8. Hank on September 3rd, 2009

      I won’t give you names but I will give you general appellations.

      Assuming you are referring to North Atlantic lobster (with the claws) and not rock lobsters…

      Of the wines you mention I would choose a chardonnay, BUT NOT A CALIFORNIA OR AUSTRALIAN CHARDONNAY!!!!!!!! (too “big” for lobster). I would pick a chardonnay from Chablis or the lower Burgundy (Pouilly Fuisse or Macon Blanc, etc) in France or from the Alto Adiage in Italy or from the North Fork of Long Island, USA.

      But probably I would not choose a chardonnay at all. Actually, for plain boiled or steamed New England lobster you can’t match it much better than with a locally grown young vidal blanc. My most likely choice would be one from Sakonnet Vineyards in Rhode Island.

    9. bearbrain on September 5th, 2009

      I’d go for a Sancerre or Chablis-sorry

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