Comments on: Lobster roll: impossible food-wine pairing?

By: Haley

Haley — Mon, 19 Sep 2011 01:27:29 +0000

Me and boyfriend just made lobster rolls and got a nice citrusy sauvignon blanc wine, and it was great. Complemented the lobster nicely.

By: Chris

Chris — Mon, 08 Nov 2010 08:01:11 +0000

A crisp clean sparkling wine. I would avoid the traditional yeasty/brioche y champagnes and stick to the new world bubbles. Although a prosecco might work (I prefer drier). Having not actually eaten this specific dish one has to draw from memory of past lobster dishes. Although to type of bread may change my thoughts. Sparkling would be a safe choice.

By: Alissa

Alissa — Sat, 18 Sep 2010 19:55:39 +0000

I would go with a a vinho verde…casual, crisp, low alcohol, and a bit of bubbles to keep it light. Perhaps a Picpoult de Pinet for a bit more body and a bit less bubble?

By: Paul Parker

Paul Parker — Thu, 16 Sep 2010 02:35:10 +0000

A wonderful Condrieu of course. The Montrachet already mentioned being a close second. And the great benefit – it doesn’t matter if there’s celery or not, so long as there aren’t too many raw shallots.

By: Terry Brown

Terry Brown — Wed, 08 Sep 2010 19:12:12 +0000

I’m thinking that a Vinho Verde would be a good choice. A light effervescence with plenty of acidity to cut through the mayo. I’d also be tempted to try a Txakoli from Basque country.

By: Etty Lewensztain

Etty Lewensztain — Wed, 08 Sep 2010 06:04:01 +0000

I would reach for something briny and mineral such as an Assyrtiko from Santorini in Greece or an Ischian white from Campania in Italy (usually a blend of Biancolella, Forastera, and Uva Rilla).

By: Kelly

Kelly — Wed, 08 Sep 2010 02:33:41 +0000

OK, I definitely have to try a lobster roll. We just don’t have that sort of thing here in Arizona! Shame. I would probably pair it with a Sauvignon Blanc, nice and chilled to counter the summer heat.

By: Erol Senel

Erol Senel — Tue, 07 Sep 2010 13:46:58 +0000

This past weekend I had a wonderful Falanghina when in the North End and I thought about this post.

I think I will have to settle my internal debate by making a lobster roll and having it with both Falanghina and Arneis. What a wonderful struggle to have!

By: Steve

Steve — Tue, 07 Sep 2010 08:01:59 +0000

Obviously it’s the 2005 Coche-Dury Meursault 1er Cru Les Perrières or the 2004 if it’s prepared with celery.

By: libby's girl

libby's girl — Mon, 06 Sep 2010 18:13:08 +0000

my choice is Sergio an italian sparkler/cuvee from the famous Mionetto prosecco winery. It is a blend of prosecco, chardonnay, verdiso and other indigenious grapes from the Veneto. Extra dry in style and fully sparkling. The bubbles are cleansing,the flavors are delicate: a little citrus, honeyed almond, and green apple and not too yeasty. the key w. a lobster roll is good acidity with some sweet creaminess. this has acidity, fresh flavors and a little bit of weight and subtle sweetness.

By: Charlie Olken

Charlie Olken — Sat, 04 Sep 2010 17:19:14 +0000

Tyler–

By coincidence, I was floating around Salem and Manchester Harbors on the North Shore last Friday and eating lobster rolls. Man, what a treat.

We had two wines on the boat and some beer. The CA Sauvignon Blanc was too acidic and grassy for the mayonnaise, the richness of the lobster and “bread”. But the Chinon Rose’ was damn near perfect. Same level of acidity, but here the fruit balanced the acid and also added enough richness to make it a very near perfect fit.

Beer was also a good idea but not a strong beer. A good Blanc de Blancs would work, but, in New England, lobster roll is a casual dish, not a formal event, and I like the idea of a bright, fruity rose’.

As to the bread. Lobster roll is a casual dish, and while those awful hot dog buns are indeed, awful, there is something to be said for tradition.

Out here in San Francisco, Sea Salt restaurant in Berkeley serves lobster rolls on a fancy toasted and buttered bun. To be sure, the bread is a lot better, but there is not as much lobster falling out of the bun and they charge a lot of money for it. It is the same dish, but not. Lobster roll on a rolling boat or at Captain Frosty’s has a particular cachet. Lobster roll at Brooklyn or San Francisco trendy restaurants is a “dish”, not a casual meal.

The two things I miss most of my Boston roots are Fried Clams, try matching them with wine, and Lobster Rolls. You can’t go down to the corner food outlet in SF and get fresh lobster meat at the deli counter.

By: george kaplan

george kaplan — Fri, 03 Sep 2010 17:10:16 +0000

Montrachet, of course. Montrachet goes with everything.

By: Stevie

Stevie — Fri, 03 Sep 2010 16:59:17 +0000

How dull! Everyone wants to drink white with the lobster roll. (Or even more boring, beer.) Why not try a light red? Perhaps a light German pinot noir? I do like the idea of rose, too, but only on a hot day.

By: Dr. Vino

Dr. Vino — Fri, 03 Sep 2010 16:42:13 +0000

Thanks for these great thoughts! This is certainly one of those pairings that would be fun to put to the test. My first inclination was Champagne…So it’s good to see many of you had other thoughts here!

Gary “Iron” – hit us with links!

Chris – I’m with you, the roll is trashy!

And to those who thought this was too much of a “softball,” where were you on the kangaroo testicles?

By: M

Fri, 03 Sep 2010 13:27:15 +0000

My first go-to would be a Torrontes (Crios makes a delicious one) for body weight, sweet citrus and stone fruit to play off the meat, and slightly herbaceous notes that will play off the fresh Tarragon.

If you want a challenge, try a bottle-aged Rioja Riserva or Gran Riserva from a traditional producer. The tannins will have planed out to silkiness, and the vanillin from American Oak will do amazing things with the rich, creaminess of the dressed meat. And there will still be a rusticity to the Tempranillo that will play off other dressing ingredients.