If you love lobster, then National Lobster Day is your day to celebrate! Boil 'em, grill 'em, steam 'em, or bake 'em. No matter how you decide to cook ‘em, the result is always delicious.
Lobster is considered a delicacy all over the world, especially in the United States. This explains why lobster fishing is a $1.8 billion industry in Maine alone. In fact, New England is known for its lobster. The crustaceans were so plentiful in the 1800's that New Englanders could simply walk down the shores of beaches to find lobsters for dinner. Indentured servants were fed lobster so often that one community in Massachusetts instated a law prohibiting lobster dinners from being served more than three times a week. Nowadays, many of us would gladly enjoy this seafood seven days a week!
National Lobster Day is also the perfect opportunity to host a lobster bake at your house with your fellow lobster lovers!
We say hell why not! Let's celebrate!
Let's look at what we know best.....what booze is best with Lobster!!!
Wine pairing can be frustrating and confusing. Wine pairing knowledge is easy to come by and right at your finger tips these days!!
Food Pairings: General Tips
Few culinary subjects arouse so much fear as selecting the right wine for dinner. It used to be simple: "Red wine with meat; white wine with fish" was the adage that everyone adopted. Then journalists and sommeliers (the people in fancy restaurants who help select wine) started to get more creative and introduced new twists on this age-old formula. With the recent proliferation of different grape varieties and new wineries or brands, picking the right wine suddenly became much more complicated.Let's start by saying something that should make you feel a lot better: There are no right answers. Experiment to your heart's content. Pairing wine with food is not so much a science as an art, and as with every art, there is room for disagreement. Everyone has different ideas about which wines go with which foods—or vice versa. It's largely a matter of taste, and as the saying goes, there is no arguing about taste.
Steamed/Boiled Lobster: Your favorite Chardonnay or a Dry White
Our featured Chardonnay is by Quail's Gate
Notes:
Tasting and Winemakers Notes
Our SFR Chardonnay was harvested in October 2008 from
the best French clones in Quails’ Gate Estate vineyards.
With vines averaging 13-16 years old, their roots extend
deep into the clay and gravel soil adding minerality and
complexity to the wine. Made from 100% estate grown
French clone Chardonnay in a typical cool-climate season
showing excellent balance and acidity. This wine was hand
crafted using full barrel fermentation in French oak (40%
new, 60% 1 year old) for 11 months using Montrachet
yeast strains. All barrels were warmed to complete the
malolactic fermentation. These techniques enhance mid
palate weight and texture, adding richness and complexity.
Time in the bottle will allow for seamless integration of this
well balanced Chardonnay, which will cellar up to 5 years.
Our SFR Chardonnay is deliciously rich and complex with
inviting aromas of white peach, melon, lime flesh and
citrus blossom. The palate is tight, but weighty with a
delicate balance of fine oak and vivid fruit. This wine is
a classic Chardonnay with lovely textures and succulent
minerality. Try pairing with lightly smoked sablefish with
potato brandade or veal chop with sunchoke puree
Surf N Turf: Pinot Noir
Lobster with a nice cut of beef makes for a tasty meal and a very happy tummy!
Our feature Pinot Noir is by Burrowing Owl
Notes:
Burrowing Owl Vineyards
2006 Pinot Noir(Okanagan Valley)
Conventional wisdom says that Pinot Noir should not be grown here because Burrowing Owl’s sandy, sun-drenched vineyard in the south Okanagan is too hot. Nevertheless, winery founder Jim Wyse put in a block of Dijon 115 clone Pinot Noir and, beginning with the 1999 vintage, the winery has released one successful Pinot Noir after another.
The wine shares the house style of all Burrowing Owl reds: “big, warm and toasty,” as a tasting note said of the winery’s 2001 Pinot Noir. This reliable consistency have created a cult following for Burrowing Owl.
The wine is sensuous, silky and full-bodied. Ruby in hue, it begins with aromas of cherries and spice, with the barrel aging coming through as toast and vanilla, but subtly. The oak does not dominate the fruit. In the palate, there are attractive sweet cherry and strawberry flavours. While the tannins are soft and approachable, there is structure to allow the wine to develop in the bottle for another four or five years. 89 points.
The wine shares the house style of all Burrowing Owl reds: “big, warm and toasty,” as a tasting note said of the winery’s 2001 Pinot Noir. This reliable consistency have created a cult following for Burrowing Owl.
The wine is sensuous, silky and full-bodied. Ruby in hue, it begins with aromas of cherries and spice, with the barrel aging coming through as toast and vanilla, but subtly. The oak does not dominate the fruit. In the palate, there are attractive sweet cherry and strawberry flavours. While the tannins are soft and approachable, there is structure to allow the wine to develop in the bottle for another four or five years. 89 points.
Reviewed March 26, 2008 by John Schreiner.
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