I'm having a diner party toninght ,what wine do I serve with lobster and other seafood?!
Answers: I'm having a small diner party tonight with some friends and hubby.I am looking for some ideas on what wines i should serve with seafood diner?White or Red?We are both beer drinkers,so were stumped on what to serve.oh thatnks in advance.i will rate later,the partys at 6pm.so i need some answers before then..thanks again.
i think white wines go with white meat such as lobster,chicken,pork,and the red wines go with beef,steak.i agree with drinking beer hell beer goes with everything lol,i say serve beer!
White is usually served with seafood.
a few years back it was white wine with fish, chicken, pork, and red wine with beef, lamb, ; but now it's what ever you feel like, your favorite wine could be used
white ... most people like California Chardonnay or Reisling ... Just think of it like this: most fish is white, so white wine. Red meat = red wine. That's not the reason, just a way to remember - lol. Red meat has a bold taste and needs a bold wine. Seafood is lighter and calls for a lighter wine, so you don't overpower the food.....
Any white reisling from Australia.
I suggest going to the liquour store and asking one of the staff for their suggestions. Typically you should have both red and white wine. Just because it is supposed to be more appropriate to serve white wine with fish doesn't mean it is carved in stone. If someone prefers red wine then they will drink that with their meal regardless of what the dish is.
Jacob's Creek Chardonnay is great! Not too sweet and not to dry. I just picked some up at Safeway (Australian wine section) for under $7. It's been rated as one of the great white wines for under $15 and I agree!
A nice inexpensive champagne or white sparkling wine is wonderful with seafood and very festive.
Red is not out of the question, but I suggest white too. Shellfish is commonly served with clarified butter or some other butter based sauce. If this is the case choose an American charonnay ( Flowers, Matanzas Creek, Rombauer). They all are rather oaky & buttery (malolactic fermentation). If you are not serving it with one of those sauces and paticularly if it is being served chilled (the lobster), then go for a nice sauvignon blanc (Groth, Chalk Hill) from USA or if you want a lemongrass/gooseberry tone , then go with any of the New Zealnd ones. They are generally very cheap and quite good (Craggy Range, Matua, or the great Cloudy Bay).
If choosing a reisling go dry. French? Look for Chablis, Sancerre, or pouilly fusse.
If you do go red, pinot noir or a rhone style is as big as you should go. Hope it's a success!
