Wine Pairing: Lobster Rolls

Sparkling:Blanc de Morgex "Extreme," Cave du Vin Blanc 2007 (Vallee D'Aoste, Italy). Champagne would be the obvious choice but I love this traditional method Italian sparkler from the border of France and Switzerland. It has all the yeasty, minerally complex flavors of Champage (and doesn't sacrifice its high acid) but costs half as much as a decent Champagne. We often serve this by the glass at dell'anima.


White:Tocai Friulano, Channing Daughters 2008 (Long Island, New York). This is the only New York State wine we have consistently poured by the glass at L'Artusi. It is made from the Italian grape variety Tocai Friulano and has great minerality and complexity.


Rosé:"Cuvé Rosé," Chateau Musar 2009 (Bekaa Valley, Lebanon). This earthy Southern Rhone-style rose from Lebanon is from a great, traditional producer. Some of the herbaceous notes will pair nicely with lobster and it's a full-flavored, full-bodied rosé which is needed to stand up to the full flavors of the the lobster roll. We pour it by the glass at Anfora.


Red:Cheverny Rouge, Clos du Tue Boufe 2009 (Loire, France). Served chilled. At the restaurants we always have a least one red wine served chilled. This one, from biodynamic winemaker Thierry Puzelat, is a blend of Pinot Noir and Gamay. Its tart berry flavors will pair well with the creaminess of the mayo, and the soft tannins mean that you avoid the tinniness often associated with pairing red wines and fish.