Pairings | Lobster
The best food pairings for rosé
Rosé was once considered a summer wine but increasingly more people are drinking it year round with almost every type of food and on any and every occasion. But what food goes with rosé? As with white or red wine, the best pairings depends on the style of rosé you’re drinking and whether they’re dry, sweet or sparkling.
The best food to pair with Chardonnay
If you’re looking for food pairings for chardonnay, you’re in luck! Whatever the style it’s a fantastic food wine. Which makes it all the more remarkable that many people still say they don’t like chardonnay.
The best food pairings for Pinot Noir
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.
My favourite food pairings with Viognier
Viognier (pronounced vee-on-yee-ay) is a rich, exotically fruity white wine, sometimes achieving quite high levels of alcohol so what are the ideal foods to pair with it?
The best wine pairings for ravioli and other filled pasta
Just as pasta pairings are all about the sauce, ravioli are all about the filling so you need to take account of what that’s based on and any accompanying sauce. Seafood is obviously going to need a different style of wine from a meaty filling like ox cheek
Wine with lobster: 6 of the best pairings
There’s such an obvious wine match for lobster (great chardonnay) that you might wonder if it was worth considering anything else but there are other interesting alternatives.
The best food and wine pairings for Valentine's Day
If you're planning a special meal for Valentine's Day you may be wondering which wine to pair with your menu. I've picked some favourite Valentine's Day foods and suggested some matches that should work well with them.
How to pair wine with fish
Advertisement feature Fish can be cooked so many different ways these days that you may wonder what kind of wine you should pair with it.
The best wine - and other drinks - to pair with macaroni cheese
The best wine to pair with macaroni cheese, or mac'n'cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.
The best food pairings for Vermentino
Vermentino is incredibly versatile - a brilliant wine pairing for anything fishy, herby or citrussy and a great wine for spring and summer drinking.
Which foods pair best with tawny port?
We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.
The best food pairings for dry Furmint
All countries like to boast that their signature grape variety goes with practically everything but in the case of Hungary’s furmint it’s true.
When to pair red wine with fish
Few people now throw up their hands in horror at the idea of matching red wine with fish. But how many realise just how often you can pair the two?
Top pairings for dry and off-dry Alsace whites
On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.
Lobster thermidor baked potatoes
Another run-out for Mark Hix's wonderfully decadent recipe for a lobster-stuffed baked potato from his book Hix on Baking. Such a great idea . . .
Lobster roll and Franciacorta
When it comes to pairing wine with a lobster roll I reckon it’s as important to think about the roll as the lobster. I.e. that despite including a luxury ingredient it’s basically a sandwich, a snack, a fun meal.
Lobster and Condrieu
The advantage of having chefs and wine merchants as friends is that you don't really need to go to restaurants*.
Lobster burger and Kumeu River Chardonnay
I’m conscious there’s a marked French bias in the pairings on this site so I’m going to go not for the excellent Alsace riesling and choucroute combo I had last week - or the many amazing wine matches at the Szechuan dinner which I’ve written up here but a very flashy lobster ‘burger’ and chardonnay I had at the Soho restaurant Bob Bob Ricard
Lobster and Condrieu
There were so many outstanding wines at Yapp Brothers 50th anniversary lunch that it’s tough to pick out just one but I’m going to go for this pairing of lobster with Condrieu.
Lobster macaroni cheese and Ruinart champagne
When I flicked through the pictures I’d taken of the wines I’d drunk over Christmas and the New Year I realised there was a LOT of champagne. Partly because I’d been given or shared some rather nice bottles but equally because champagne goes with practically everything from oysters to shepherds pie (as the novelist Jeffrey Archer famously established).
Boiled Ballycotton lobster and premier cru Chablis
One of things I enjoyed most on our recent trip to Ireland* was the seafood. The fish shop in Midleton, Co. Cork had a fantastic array of locally caught lobster, crab and prawns at very reasonable prices. They tasted great too - really fresh and sweet.
A Valentine's dinner for lazy lovers
Whatever you get up to on Valentine’s night (and truly, I’d rather not know) my guess is you’ve got better things to do than spend it slaving over a hot stove. So this is an unashamed cheat’s menu from the archives for you to romance your loved one with the absolute minimum of effort.
Lobster with lichen and Torello Special Edition Cava
I went to the most extraordinary wine pairing dinner last week at Elena Arzak’s Ametsa in London, sponsored by the Consejo Regulador for Cava
Lobster and sweetcorn with Allende Rioja Blanco
I came across this pairing at a dinner to launch the London Restaurant Festival. It was held at Nuno Mendes Loft Project, a permanent East London pop-up - if there is such a thing - where he normally hosts visiting chefs of a similarly experimental bent. Mendes is one of the most talented chefs in London at the moment and normally cooks at nearby Viajante in Bethnal Green which I reviewed here.
Stir-fried lobster, egg white and scallop mousse with Chateau Fombrauge Bordeaux Blanc 2009
A standout combination from the Hong Kong Tourist Board lunch at Bordeaux’ annual wine festival Fête le Vin last week. It was also the standout dish, a finely worked assembly of delicate flavours and textures from Chef Man Sing Lee of the Mandarin Oriental.
Château Pontet-Canet at Alain Ducasse: Lucy Bridgers lives the high life
The recent lunch hosted by Alfred Tesseron of Château Pontet-Canet at Alain Ducasse at the Dorchester revealed the extraordinary versatility of red Bordeaux and how it can be served right through a meal.
When food and wine matching doesn't matter
Although I make my living writing about how food can enhance wine - and vice versa - I would never want to be dogmatic about it and freely admit that there are occasions when it matters less than others.
French food and Australian Wine
Blogger Denise Medrano of The Wine Sleuth braces herself for a lunch featuring classic French dishes and Australian wine. Was she convinced? Read on . . .
Chablis at Nobu
Sometimes you go to a wine dinner with some trepidation wondering if the wine will stand up to the food but I was pretty optimistic that Domaine Long-Depaquit’s Chablis would survive at Nobu (the original Metropolitan hotel restaurant in London, not LA, sadly!)
The best food matches with New Zealand Sauvignon Blanc
The flavours of New Zealand Sauvignon Blanc - and this is why it is so popular - are powerful and aromatic: citrus, gooseberry and passionfruit in spades. So you if you're looking for a food match need big flavours on your plate to stand up to it.
The best food matches for Semillon and Semillon-Sauvignon blends
One of the world’s most underrated grapes yet capable of making some of its most delicious dry whites, Sémillon isn’t on the radar for many. So if you get hold of a bottle what should you pair with it?
Wagyu beef sliders and Lanson Extra Age champagne
Steak isn’t the first ingredient you might think of pairing with champagne but if it’s ground wagyu beef, served in a bun with a quality glass of fizz in a glitzy Park Lane restaurant you might just have to force yourself.
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Satay and aromatic whites
What do you drink at those restaurants that have multiple small plates - I.e. most restaurants these days?
Dumplings and grand cru Chablis
You might think dumplings were humble fare, not best suited to show off a great wine but as last week’s tasting lunch at Bob Bob Ricard proved, that’s not necessarily the case.
Ceviche and Susana Balbo Torrontes
I’m currently away in Priorato in Spain (of which more later this week) but this was a great combination I came across last week at the Gaucho Grill in Swallow Street, London.
Wine of the week: Ataraxia Chardonnay 2013
Every so often (sadly not THAT often) you come across a wine on a wine list that’s so well priced you can’t quite believe it. Which is what happened to us last night at the St Vincent in Clifton.
Langoustine and chickpea velouté with ‘fine’ rosé
I went to a really interesting tasting and lunch in London last week to celebrate the new Fine Rosé Day - an attempt to get the world to take rosé more seriously as a gastronomic wine.
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