Lobster Bisque wine

P

Peter Creasey

Peter Creasey
With Lobster Bisque with Black Truffle Butter, are there good wine choices other than, say, Soave Classico, Sancerre, or Sherry?

Thanks!

. . . . . Pete
 
It's shellfish, serve muscadet.

It's food, serve champagne.

If you catch it just right, a chardonnay. (This would never be my choice but lobster and vanilla were a classic combo of the nouvelle cuisine.)
 
Non-sparkling wines that I've had recently with lobster bisque that have worked well for me (though there was no truffle in the bisque I've had) include:

2000 Lopez de Heredia Viña Gravonia Blanco
2012 Luis A. Rodriguez Vazquez Ribeiro Viña de Martin A Teixa
2001 Domaine de Chevalier Blanc
2007 Newton Unfiltered Chardonnay (I was surprised both how well it worked with the bisque and how much I enjoyed it on its own, still very much on the tropical side but it has picked up complexity with age)
2012 Mt. Eden Estate Chardonnay

Wines that have paired less successfully than I expected include a couple of young Varner chards and a 2010 Coche-Dury Puligny-Montrachet Les Enseignères.
 
Mike, Kind of a paradox -- the Newton Unfiltered Chardonnay has the profile of the types of wines that I generally prefer to avoid; HOWEVER, the Newton Unfiltered Chardonnay has always been very enjoyable for me. Even to the extent that I'm inclined to seek it out.

Having said the foregoing, I guess I'm surprised that your experience with this wine paired with lobster bisque has worked so well.

Given how certain of the other wines worked well, I'm a bit surprised the Coche-Dury didn't do likewise.

. . . . . Pete
 
I eat lobster bisque nearly every night and love it with Southern Rhone reds, although if someone were to add truffle butter I would go for 2nd growth Bordeaux..
 
originally posted by MichaelB:
I eat lobster bisque nearly every night and love it with Southern Rhone reds, although if someone were to add truffle butter I would go for 2nd growth Bordeaux..
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fb reincarnated as a troll?
 
originally posted by kirk wallace:
why no love for '61 Haut Brion with Lobster Bisque w/ black truffle butter?
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That's 2nd growth? We all know he meant red. And the "tell" that it is apocryphal is the "every night." You'd be dead if you did that, ergo the reincarnation.
 
originally posted by kirk wallace:
originally posted by Tristan Welles:
originally posted by kirk wallace:
why no love for '61 Haut Brion Blanc with Lobster Bisque w/ black truffle butter?
Click to expand...

there
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LOL. I was just meaning why limit oneself to 2d growth.
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Why indeed. I'm guessing we'll not be hearing much from MichaelB in future. Likely the first and last post.
 
originally posted by mark e:
originally posted by kirk wallace:
originally posted by Tristan Welles:
originally posted by kirk wallace:
why no love for '61 Haut Brion Blanc with Lobster Bisque w/ black truffle butter?
Click to expand...

there
Click to expand...

LOL. I was just meaning why limit oneself to 2d growth.
Click to expand...

Why indeed. I'm guessing we'll not be hearing much from MichaelB in future. Likely the first and last post.
Click to expand...

Not to be confused with Michael K. from Campo Fina in Healdsburg (who must prefer Lobster Kebab).
 
Last night, the most successful still pairings with lobster bisque were a 2014 Chateau d'Epiré Savennieres Cuvée Speciale (a decent Savennieres, but it lacked the acidic structure to bring out
complexity, it was better with the bisque than on its own, but Closel's 2014 Papillon is a much better wine), a 2014 Tempier Rosé, and a 2016 Jerome Gueneau Sancerre Le Clos Chartier Rosé. A 2007 Fevre Valmur showed enough of the telltale bruised apple to be off putting and to spoil the match. Both an Ayala Brut Nature and Pehu-Simonet Blanc de Noirs Grand Cru paired nicely, despite being stylistically very different, but it is no surprise when Champagne pairs well with just about anything.

I suspect that Renardat-Fache Vin du Bugey-Cerdon would work well with lobster bisque as well, as a 2014 I opened at a Kentucky Derby party on Saturday worked with everything from hot brown sandwiches to smoked pork belly to broccoli salad. I'm thankful that this bottled joy only clocks in at 7.5% alcohol, as it is so hard to stop drinking.
 
Mike, no surprise about the Savennieres and Sancerre, but the Rose' had not come to mind despite sounding reasonable.

Guess this lobster bisque treatment is an easier pairing than, say, a consomme'.

. . . . Pete
 
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