WTN: pairing wines with New England foods

First the lobsters . . .

As we are heading down to the lake, my mom mentions stopping on the way to pick up some lobsters, so I switch out a white I had planned to bring with a bottle of N.V. Codorniu Cava Brut Original [40 percent Macabeo, 30 percent Parellada, 20 percent Xarel.lo; 10 percent reserve wine] (Cava, Catalunya, Spain) sparkling wine cork closure with wire cage, 11.5%. The lobsters were good, not great, but a really good sweetness--kind of the one-dimensional lobsters we get from time to time. The wine paired nicely with the simple meal. The nose was fresh and flavorful and reminded me of a dry pineapple, while the mouthfeel was tight but light--the bubbles offering a bare presence and a beautiful fade. I tasted only a bit of sweetness as the wine went into apples, pineapples and rich pear, and then onto more intense earth and stone. This wine was an integrated beauty. One of the best cavas I have had in that price range. I'd buy it again at $8 without pause.

then the clams . . .

Another day of cooking and this day it is steamers. I think Spanish white so I chill a bottle of 2007 Telmo Rodríguez Rueda Basa Blanco (Rueda DO, Castilla y León, north-central Spain) cork closure, 12.5% - imported to USA by Vintus, Pleasantville, New York. I'm not sure what the grapes are on this wine, but I imagine it is mostly Verdejo. The wine looks a good bright pale gold. The smell was quite a weird introduction--eggs, paint, weird stuff. My guess is sulphur. Nonetheless underneath there is some beautiful fruit. All of my concerns disappear with the first sip. A zip of acid, soft and suave fruit, a grip with some marvellous pear and tropical, moving on later to a tart mango feel again with what a grip. It was the perfect pair to the steamers, marrying with the flavors and refreshing again and again. In fact, it was so good I thought its flavor profile might be too much if drunk alone. But finishing the bottle after the meal was done was a delight. This was a fantastic wine for me--versatile and delicious. The firm grip, zip, and big but not overdone flavors were memorable. Another hit from Rueda. Any time steamers are on the way, I'd grab a bottle of this at $10.

Thanks for the note on the Codorniu, Keith. Haven't had that in many years, so it's good to hear that it's still a solid wine at an excellent price.

[David M. Bueker]

Seems like reasonable pairing choices. While I am not a Chardonnay fan I have found it to be a great lobster with butter match, while the sparklers work better when only using lemon on the big bugs.

I have to admit I have never had wine with steamers.

Really nice notes, Keith.

Brought up as kid in New England and the seafood I miss the most is a large bucket of steamers. Almost impossible to purchase out here. We had a friend who owned a seafood store and once in awhile with some other purchases from the East coast he would obtain some steamers for us as a favor. No more, a small gap in my life.

So, what wine did you pair up with the baked beans? I usually like beer with steamers and Vouvray with lobster.

I'm with Howie on the Vouvray. Lots of white wines match well with steamed or boiled lobsters (perhaps the only use at table for CaliChard) but my favorite is demi-sec Vouvray with a few years of age.
Charles

Lou reflects.......No more, a small gap in my life.

I am with you Lou. The gap in my life is the absence of cockles and winkles here in AB-land. Oh, how I remember those seaside trips, complete with a pin!!

http://farm2.static.flickr.com/1241/805 ... a4.jpg?v=0

So, what wine did you pair up with the baked beans?

I skip wine and have a shot of Bean-o instead. Actually, I had some Turley OV Zin with some baked beans the other day and they actually went ok together.