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+--- Thread: lobster, etc...pairing (/thread-1021.html)
- erg - 03-11-2004
HELP!!!
suggestions for this menu
roasted garlic/bread & shrimp cocktail appetizers
Corn & Cheddar Chowder with bacon
Mixed Greens w/Roasted Asparagus/Green Apple Gruyere cheese
Maine Lobster with butter/bread
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- Kcwhippet - 03-11-2004
Here's a few thoughts.
roasted garlic/bread & shrimp cocktail appetizers - Sauvignon Blanc or Chablis
Corn & Cheddar Chowder with bacon - Pinot Noir or Zinfandel
Mixed Greens w/Roasted Asparagus/Green Apple Gruyere cheese - New Zealand Sauvignon Blanc
Maine Lobster with butter/bread - A great big buttery California Chardonnay or even a sparkling wine
- Georgie - 03-12-2004
I'd love to help you eat it! Sounds wonderful!
- Innkeeper - 03-12-2004
Hi Erg and welcome to the Wine Board. Don't know where you live, so don't know what may be available there. With the lobster look for a Picpoul de Pinet. It is a wine from the South of France that marries with lobster perfectly. Another option is Dry Creek Valley Vineyard Fume Blanc. The latter is widely available, and has some oak in it, so would work much like the chard that KC recommended, but with a little more acid for the shellfish.
- erg - 03-17-2004
Thank you for your suggestions. We had a wonderful dinner for 8 (which we mutually prepared) and took all suggestions but had a Chenin Blance with appetizers.
erg is from Columbia, MO and believe it or not, before prohibition MO was a top producer with east and west coast wineries and today has some great wines-Norton, etc...
- winoweenie - 03-17-2004
As a 49 graduate from the UofMo school of Journalism can state without hesitation we never had ennythin' even close to that at the ATO house. Gooseliver sammiches an' coke did a major damage to our appetites. WW
- Thomas - 03-17-2004
erg, MO hosted the first successful commercial wine industry in America--1840s, at Hermann, MO.