Lobster and wine can be so beautiful

Today we're talking about lobster, or more precisely Canadian lobster and wine.
Why Canadian lobster? There are several reasons.

The first is that there is a healthy and sustainable population of lobsters off the coast of Newfoundland. The second is that the water there is particularly clean, cold and crystal clear, which also has an effect on the quality of the lobster. And finally, the Canadian lobster belongs to the American lobster family, which, unlike the European lobster, is a hard-shell lobster. It has wider claws and firm white meat with a fine, nutty flavour.

There are of course many different ways to prepare lobster, but the ideal method is one that emphasises the delicacy of the meat and does not mask it. This also applies to the wine. A red wine with tannins is therefore never a suitable partner for lobster. However, there is a wide range of possible combinations.

Our favourites are:

Lobster with matured Blanc de Blancs Brut champagne

The champagne does not mask the slightly sweet, nutty flavour of the lobster, but rather forms a symbiosis and emphasises it with its own fine nuttiness and sweetness, even enhancing it with its mineral character.

Lobster with Chardonnay

A non-moussing Chardonnay is also an excellent pairing. However, more emphasis should be placed on the method of preparation and the use of wood in the wine. A buttered lobster from the grill easily manages a Chardonnay with wood. For a poached lobster, we would recommend a fresh, mineral Chablis.

Lobster with Grüner Veltliner Smaragd

Imagine a steamed lobster with herb butter and a mature, flavoursome Veltliner from the Wachau. Both have strength and fullness and marry perfectly.


Lobster and Chenin Blanc

The flavour of Chenin Blanc, the type of acidity, but above all the slight sweetness that Chenin often possesses, simply goes wonderfully with lobster.

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