Lobster and riesling?

[Peter_C]

Dining out tonight and have a hankering for Garlic-Black Pepper Lobster with Lemongrass Fried Rice, Pea Tendril Salad with Soy-Ginger Vinaigrette.

It’s spicy/peppery (had it before) - given that I thought a Riesling might be appropriate.

There’s a 2001 Trimbach CFE split that’s reasonably priced, any thoughts on the pairing?

[Jorge_Henriquez]

Sounds awesome and the pairing looks great on paper. If you’d like an option B, you could always try a Gewurz as well. More spice to play off the flavors and a little more full bodied, I’d think.

[Peter_C]

@Jorge Henriquez

Sounds awesome and the pairing looks great on paper. If you’d like an option B, you could always try a Gewurz as well. More spice to play off the flavors and a little more full bodied, I’d think.

I meant Trimbach CFE btw, not Hune CFE .

That was my only worry, that the Trimbach might be too lean for lobster…

[Peter_C]

Here’s the full list fwiw:

http://www.ming.com/blueginger/winelistBG.pdf" onclick="window.open(this.href);return false;

I don’t want to drop a ton of money on wine there - not to mention, despite having great food, I find the wine list “lacking” for my tastes, or absurdly priced where I see goodies.

[Jorge_Henriquez]

@Peter C.

I meant Trimbach CFE btw, not Hune CFE

Huh??? You DID write Trimbach Cuvee Frederick Emile. You’re confusing Clos Ste. Hune with something else?

[Bill_Tex_Landreth]

Just roll with the VC Yellow label for a C-Note.

[Peter_C]

@Jorge Henriquez

@Peter C.

I meant Trimbach CFE btw, not Hune CFE

Huh??? You DID write Trimbach Cuvee Frederick Emile. You’re confusing Clos Ste. Hune with something else?

I edited .

[Cris_Whetstone]

@Bill Tex Landreth

Just roll with the VC Yellow label for a C-Note.

Are you off your meds?

[Cris_Whetstone]

If its very spicy PMC I would think a Riesling with some RS would be the best choice. The Gewurz suggestion sounds interesting the more I think about it also.

[Peter_C]

@Cris Whetstone

If its very spicy PMC I would think a Riesling with some RS would be the best choice. The Gewurz suggestion sounds interesting the more I think about it also.

Yeah real spicy and as equally peppery.

I’m actually a touch worried about the CFE now b/c I just peeked at a note I wrote from the last time I was there and had the dish with an 06 Langoureau Saint-Aubin “Remilly” - and thought that too acidic and “thin” with the lobster.

[Cris_Whetstone]

@Peter C.

@Cris Whetstone

If its very spicy PMC I would think a Riesling with some RS would be the best choice. The Gewurz suggestion sounds interesting the more I think about it also.

Yeah real spicy and as equally peppery.

I’m actually a touch worried about the CFE now b/c I just peeked at a note I wrote from the last time I was there and had the dish with an 06 Langoureau Saint-Aubin “Remilly” - and thought that too acidic and “thin” with the lobster.

Yeah, real spicy can kill subtle lean wines or most any dry wine really. You need some sweeter Aslace or preferably something von Deutschland.

[Frank_Deis]

Reading this topic – I keep thinking about Baron Rothschild who would drink Château d’Yquem with his lobster. Residual sugar probably would not be a bad thing. Actually maybe something Loire-ish might do very well, or a German Riesling instead of Alsace.

[ToddFrench]

@Frank Deis

Reading this topic – I keep thinking about Baron Rothschild who would drink Château d’Yquem with his lobster. Residual sugar probably would not be a bad thing. Actually maybe something Loire-ish might do very well, or a German Riesling instead of Alsace.

I recall the pourers at UGC proclaiming this very pairing to be the ultimate - lobster with Sauternes.

[Bill_Tex_Landreth]

@Cris Whetstone

@Bill Tex Landreth

Just roll with the VC Yellow label for a C-Note.

Are you off your meds?

When has my sarcasm and wit been lost on you?