Pairings | Lobster bisque

Wine with lobster: 6 of the best pairings

Posted by Fiona Beckett (Google+) on September 25 2022 at 07:00

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.

Most of them are admittedly similarly weighty whites - white Rhône, oaked white Rioja, white Bordeaux and Viognier but you could if you were feeling adventurous consider a red, especially with a powerful sauce like a thermidor. A full-bodied red burgundy like Volnay should be able to cope.

Despite the fact that lobster has become a lot cheaper in recent years it’s still a luxury ingredient which makes a good excuse to splash out. Here are my top 5 choices:

Premier or grand cru Chablis

The best match with cold lobster with mayo on the evidence of this pairing I enjoyed in Ireland a few years ago with a just-caught fresh lobster from Ballycotton. No reason why you shouldn’t drink such shellfish favourites as Albarino, Sancerre or Pouilly Fumé of course

Meursault, other serious white burgundy or world class chardonnay

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Comments: 6 (Add)

Ennis on January 9 2020 at 13:22

I find gruner veltliner a good match as well

Rodrigo Mainardi on March 31 2017 at 13:11

A very old Sauternes goes very well with lobster. Have you eve tried?

Edetària on December 31 2014 at 10:29

Bravo! Lovely and thrilling pairings all of them, may I suggest a grenache blanc as well ...

Geoff Bolton on December 30 2013 at 11:00

At Opus restaurant in Birmingham, I was once recommended a NZ Pinot Noir to accompany half a lobster. The sommelier assured me it would match, so - despite my doubts - I followed his suggestion. It was a wonderful combination. The NZ PN was full rather than obvious and its restrained fruit sweetness picked up the sweetness in the white meat and the richness in the sauce. Bravo to the sommelier.

Fiona Beckett on December 28 2013 at 22:14

Interesting idea, David. Wouldn't have thought of that

David B on December 28 2013 at 20:38

For reds you might also try a light Nero D'Avola (parts of Sicily do to this day) if you have it with a tomato sauce. Or maybe an Etna Rosso.

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