Trent’s Picks for Pairing Wine with Lobster
Growing up in Nine Mile Creek on the south shore of the Island, there was never a question about what we were having for dinner on Mother’s Day. Lobster. A quick trip down to the wharf was all it took to secure a few pounds of delicious crustaceans.
Homemade potato salad, coleslaw, broccoli salad and of course mom’s homemade bread are all part of the experience. Our family has always been partial to traditional lobster boiled (in briny water), and served chilled with drawn butter on the side for dipping.
For the last number of years we have seen the wine drinkers among us hunting for the ultimate pairing. Some like the crispness and steely minerality of Chablis, while others preferred buttery Chardonnay from California. The die-hard Sauvignon Blanc fans were all about Sancerre until a bottle of New Zealand Sauvignon Blanc was introduced. Some of the more mature (in age) among us, usually enjoy a Riesling from Germany or Ontario with its great balance of sweetness and acidity. Personally, I love the bone-dry fresh acidity of a Loire Valley Muscadet with any shellfish, whether it’s lobster, clams or oysters.
Below are a list of Trent’s suggestions for great wines to pair with lobster:
PINOT GRIGIO / PINOT GRIS:
Pierre Sparr Reserve Pinot Gris
A delicious, smooth and creamy Pinot Gris with ripe pear, baking spice and soft citrus flavours fresh on the palate. From Alsace, France.
Langlois Château de Sancerre
Expressive aromas of citrus and exotic fruit notes. From Sancerre, France in the Loire Valley.
CHAMPAGNE / SPARKLING:
Benjamin Bridge Methode Classique NV
The palate is luscious, but with good intensity and vibrancy. Featuring both substantial structure and elegance, vibrant notes of lime blossom and hints of smoke echo through an expressive finish. From Wolfville, Nova Scotia.