submitted by Joe
food can exagerate or diminish the flavor of a wine.
And wine can dominate even a rich dish. Food and
wine should combine to contribute to each other.
red wine has tannins while there is almost no tannin
in white wine. Tannic wines are not suitable for
delicate and/or salty dishes as they will kill the
subtle flavor of the food. Lobster is a delicate
and flavorful dish. Therefore lobster needs a white
wine to go with. But not the typical dry white wine
we use to drink with fish. It needs indeed intense
aromas but has to be delicate and subtle.
white wines combine well with lobster:
Bordeaux' Graves (white wine)
Burgundy's Chablis, Pouilly Fuissé and Meursault
Rhone's Hermitage (white wine)
white wine can also be a good match. Wine shouldn't
be too sweet or too fat.
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