Pairings
LOBSTER
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BURGUNDY, WHITE, ESP. FULL-BODIED (e.g., Chassagne-Montrachet, Corton-Charlemagne, Mersault, Montrachet)
CHARDONNAY, ESP. CALIFORNIA (I.E., BUTTERY, OAKY)
CHAMPAGNE, ESP. BLANC DE BLANCS OR ROSE
Condrieu
Gewurztraminer, Alsatian, esp. with broiled lobster
Pinot Grigio/Pinot Gris
Riesling, esp. Alsatian or German Kabinett
Sauvignon Blanc, esp. New Zealand
Savennieres
Viognier
Vouvray
sparkling wine
Arneis
Beer
Orvieto
Pinot Blanc
Pinot Noir, esp. Russian River or Oregon
Rioja, white
Soave
Trebbiano
Verdicchio
Vermentino
Vernaccia
cocktails made with Bourbon, brandy, Cognac, or Madeira
lemon-based drinks (e.g., lemonade, sparkling water with lemon, etc.)
rose