Cheers To Lobster Day!

Cheers To Lobster Day!

Celebrate Twice a Year

According to DaysOfTheYear.com, June 15, 2019 is Lobster Day, and according to NationalToday.com, September 25, 2019 is National Lobster Day. I have zero objections to celebrating lobster on more than one day a year, that’s for sure! Being a lifetime New Englander, Maine lobster has been a staple in my diet for as long as I can remember, and pairing various lobster dishes with wine makes it that much more enjoyable.

The Ol’ Standby

When in doubt, you truly can’t go wrong pairing any type of lobster dish with a buttery and somewhat oaky Chardonnay, especially if you’re fond of dipping your lobster meat in melted butter. For obvious reasons, it really is a match made in heaven. In fact, a hot buttered lobster roll was the first food I ever paired with Chardonnay many moons ago. It literally changed my life. 

I am also quite fond of creamy, savory lobster mac and cheese dishes with a full bodied, buttery, and mildly oaked Chardonnay. A true no-brainer pairing that you don’t even need to put effort into considering that is sure to please the palate. However, why not have some fun and go outside the box a bit?

Lobster Rolls

Here in New England, one of the first signs of summer is when the local restaurants start adding lobster rolls to their menu. Of course lobster rolls can be made in a variety of ways, and I enjoy pairing each style of lobster roll with a different varietal.

Traditional Maine lobster roll with light mayo, chopped celery or chives, and perhaps a drizzle of lemon on a buttered roll: 

I enjoy this style lobster roll with a wine that offers bright acidity and crisp fruit flavors such as a Chablis. Leaving the Chardonnay grape behind, I absolutely love pairing these rolls with a crisp, refreshing, dry Riesling from Alsace.

The hot buttered lobster roll, what a treat these are! How can this incredible treat get even better? Pair it with a Fume’ Blanc or white Bordeaux.

Lobster with fresh tarragon and a touch of lemon: 

Rueda Verdejo from Spain, hands down. The combinations of ripe citrus, stone and tree fruit, herbaceous grassiness, and crisp acidity of Rueda Verdejo not only supports but makes the flavors of both the lobster and tarragon shine.

Lobster Salads

Crisp medium to high acid whites with a degree of aromatics are perfection with lobster salads, such as Gruner Veltliner, Torrontes, Albarino, and Viognier. I also particularly enjoy a dry rosé from Provence.

Lobster Mac and Cheese

This is actually one of my favorite dishes in the fall and winter. No need to wait for warm sunny days to enjoy this comfort food that’s been stepped up a notch. Match the weight of your wine to the weight of this dish, meaning choose either a full bodied white or a medium bodied red. I find a dry Vouvray to be absolutely delightful, as well as a fuller bodied Pinot Gris from Oregon. If I’m in a red wine kid of mood, I’m reaching for a red Burgundy or Oregon Pinot Noir, or even a Grenache.

Lobster or Seafood Paella

I love to match my food with its country of origin, so when I’m enjoying lobster or seafood paella, I’m reaching for a wine from Spain, particularly a Ribera del Duero or Priorat for reds, and Rias Baixas for white.

Whichever way you decide to enjoy your lobster, if you can’t make a wine pairing decision, do what I do and go bubbly. I’ve never been disappointed with lobster and bubbly!

Hvae the perfect wine shipped directly to your door from our HUGE selection of high quality wines at VINOvations.us.

About the Author

Missa Capozzo

CSW, WSET3, FWS, BWSEd | Executive VP of Sales and Aquisitions at VINOvations

Missa holds various positions in the wine industry, each of which brings her incredible fulfillment. She is the EVP of Sales and Acquisitions at VINOvations in Sharon, MA. She also teaches students of all levels of experience and interest in wine classes, lifestyle experiences, and leads wine dinners all around Massachusetts.

She is a Certified Specialist of Wine (CSW) with the Society of Wine Educators, a certified French Wine Scholar (FWS), certified with the Wine and Spirits Trust, Level 3 Advanced (WSET), and a certified educator with Boston Wine School (BWSEd).  Her unique combination of talent allows her to translate the nuances of wine for the everyday wine drinker in an accessible and fun way. Demystifying wine and removing the intimidation is her passion when sharing wine with others.

Cheers To Lobster Day!

Cheers To Lobster Day!

Celebrate Twice a Year

According to DaysOfTheYear.com, June 15, 2019 is Lobster Day, and according to NationalToday.com, September 25, 2019 is National Lobster Day. I have zero objections to celebrating lobster on more than one day a year, that’s for sure! Being a lifetime New Englander, Maine lobster has been a staple in my diet for as long as I can remember, and pairing various lobster dishes with wine makes it that much more enjoyable.

The Ol’ Standby

When in doubt, you truly can’t go wrong pairing any type of lobster dish with a buttery and somewhat oaky Chardonnay, especially if you’re fond of dipping your lobster meat in melted butter. For obvious reasons, it really is a match made in heaven. In fact, a hot buttered lobster roll was the first food I ever paired with Chardonnay many moons ago. It literally changed my life. 

I am also quite fond of creamy, savory lobster mac and cheese dishes with a full bodied, buttery, and mildly oaked Chardonnay. A true no-brainer pairing that you don’t even need to put effort into considering that is sure to please the palate. However, why not have some fun and go outside the box a bit?

Lobster Rolls

Here in New England, one of the first signs of summer is when the local restaurants start adding lobster rolls to their menu. Of course lobster rolls can be made in a variety of ways, and I enjoy pairing each style of lobster roll with a different varietal.

Traditional Maine lobster roll with light mayo, chopped celery or chives, and perhaps a drizzle of lemon on a buttered roll: 

I enjoy this style lobster roll with a wine that offers bright acidity and crisp fruit flavors such as a Chablis. Leaving the Chardonnay grape behind, I absolutely love pairing these rolls with a crisp, refreshing, dry Riesling from Alsace.

The hot buttered lobster roll, what a treat these are! How can this incredible treat get even better? Pair it with a Fume’ Blanc or white Bordeaux.

Lobster with fresh tarragon and a touch of lemon: 

Rueda Verdejo from Spain, hands down. The combinations of ripe citrus, stone and tree fruit, herbaceous grassiness, and crisp acidity of Rueda Verdejo not only supports but makes the flavors of both the lobster and tarragon shine.

Lobster Salads

Crisp medium to high acid whites with a degree of aromatics are perfection with lobster salads, such as Gruner Veltliner, Torrontes, Albarino, and Viognier. I also particularly enjoy a dry rosé from Provence.

Lobster Mac and Cheese

This is actually one of my favorite dishes in the fall and winter. No need to wait for warm sunny days to enjoy this comfort food that’s been stepped up a notch. Match the weight of your wine to the weight of this dish, meaning choose either a full bodied white or a medium bodied red. I find a dry Vouvray to be absolutely delightful, as well as a fuller bodied Pinot Gris from Oregon. If I’m in a red wine kid of mood, I’m reaching for a red Burgundy or Oregon Pinot Noir, or even a Grenache.

Lobster or Seafood Paella

I love to match my food with its country of origin, so when I’m enjoying lobster or seafood paella, I’m reaching for a wine from Spain, particularly a Ribera del Duero or Priorat for reds, and Rias Baixas for white.

Whichever way you decide to enjoy your lobster, if you can’t make a wine pairing decision, do what I do and go bubbly. I’ve never been disappointed with lobster and bubbly!

Hvae the perfect wine shipped directly to your door from our HUGE selection of high quality wines at VINOvations.us.

About the Author

Missa Capozzo

CSW, WSET3, FWS, BWSEd | Executive VP of Sales and Aquisitions at VINOvations

Missa holds various positions in the wine industry, each of which brings her incredible fulfillment. She is the EVP of Sales and Acquisitions at VINOvations in Sharon, MA. She also teaches students of all levels of experience and interest in wine classes, lifestyle experiences, and leads wine dinners all around Massachusetts.

She is a Certified Specialist of Wine (CSW) with the Society of Wine Educators, a certified French Wine Scholar (FWS), certified with the Wine and Spirits Trust, Level 3 Advanced (WSET), and a certified educator with Boston Wine School (BWSEd).  Her unique combination of talent allows her to translate the nuances of wine for the everyday wine drinker in an accessible and fun way. Demystifying wine and removing the intimidation is her passion when sharing wine with others.

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