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When it comes to food and wine pairings there are no set rules. Taste is subjective, so always go with what you like, keeping in mind a few simple guidelines:
- You want the wine to enhance the food, not overpower it.
- Simple, lighter foods command simpler, more elegant styled wine while bigger, more robust foods can handle bigger more robust wines.
- Hot and spicy turns up in some many styles of cooking - but whether it be Pad Thai or burritos with chicken and chilies - a richer, sweeter, more viscous wine (such as a Alsatian Gewurztraminer or a Spanish Verdelho) is a surprisingly good combination and well worth trying.
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Featured Food and Wine Pairing of the Month:
Having spent countless summers on Cape Cod, we have experienced many times over the joys of eating fresh New England lobster. For the wine enthusiast, the usual question of "What wine should I serve with lobster?" can only be answered correctly if you first ask, "How are you preparing the lobster?"
My personal favorite, (and you can't be afraid of getting your hands dirty with this one), a two pound boiled lobster, a newspaper covered picnic table and some drawn butter! The only additions this menu needs is corn on the cob, a loaf of crusty bread and a chilled bottle of Sauvignon Blanc. Try New Zealand's Brancott Reserve Sauvignon Blanc or Robert Mondavi's Fume Blanc from California's Napa Valley, both are clean and fruity enough to compliment the lobster, but with good acidity levels to help cut through the drawn butter. Some palates may prefer the richness of Chardonnay with their lobster, so pick up something Californian like the Chalk Hill, the Chalone Estate or the Patz and Hall 'Durell Vineyard' bottlings.
The Lobster Roll. Is there a more welcoming site than a perfectly toasted roll piled high with sweet, succulent lobster meat? A side of golden brown fries and a little coleslaw gives you the quintessential summer meal! A rich, dry Alsatian Riesling such as Pierre Sparr works fabulously with this combo.
Serving lobster for an elegant dinner party? Nothing says extravagance better than Champagne and lobster saute. Laurent Perrier Rose hits the mark - the gorgeous pink color of the champagne compliments the lobster superbly, while the sparkling, semi-dry flavor pairs perfectly with the sweet flavor of the meat. Serve this strikingly decadent combination of tastes and textures to your guests and they will remember it forever.
(Don't live on the east coast? Don't worry about it there are plenty of places that will deliver a boiled lobster right to your door.)
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