Savage Kitchen Complements

May 4, 2011 6:40 PM

Lobster and Wine in the Savage Kitchen

Lobster and Wine in the Savage Kitchen

Describe decadence. What words come to mind? Rich? Opulent? Extravagant? Allow me a try. Decadence starts with rarity, like fresh Australian lobster in the middle of Colorado. Decadence means only the best, no corners cut, like sherry from Spain, brandy from France and cream from right next door. Decadence implies satisfaction with an experience that surpasses expectations and establishes new standards.

Executive Chef Scott Savage of the Cliff House at Pikes Peak prepares an unforgettable Lobster Thermidor for your awakened pleasure. Fresh lobster, simmered slowly in sherry, brandy and cream, packed into its own briny, toasted shell provides a fair definition of decadence. While the Chef has made this recipe available to you, our purpose today is wine.

What wine might we serve to complement this dish? How can we improve upon the already sublime? Write this down - dry, aromatic white wines and lobster. Our primary concern when pairing lobster (or any delicate shellfish) with wine, is to allow the gentle, unique sweetness of the fish to take center stage. For this reason, avoid sugary wines (late-harvest Riesling, White Zinfandel, etc.) that typically overwhelm the subtleties of fresh shellfish. Look, rather, to wines of light body, fresh acidity, and complimentary aromatics - think a bouquet of fresh, white roses on the table - and lobster on your fork.

Gewürztraminer and Viognier are two personal favorites. Generally fresh, with light to medium body, bright acidity, and exotic, floral aromas, Gewürztraminer and Viognier add ambiance to your meal, as they gently place lobster upon its pedestal.

Look for the names Pierre Sparr or Trimbach on the label for great examples of Gewürztraminer from France's Alsace region. For Viognier, try Wild Horse from the Central Coast of California or, even better, taste a Condrieu from France's Northern Rhone Valley - look for the names Delas, E. Guigal, or Chapoutier on the label.

All flowery speech aside, lobster served with Gewürztraminer or Viognier will impress, and if given the opportunity - take it. As always, please feel free to give us a call; we invite the opportunity to show you personally. Enjoy.

Check out the recipe HERE




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