ChangeMe 
Grape Truck Driver
Posts: 37
 | | 05-04-2004 04:31 PM |
| I'm bringing a bottle to a dinner tonight and need a suggestion. Can't tell you what sort of sauce will be on them.
Thanks! | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 05-04-2004 04:38 PM |
| Big Chardonnay | | | |
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love_cab_chard
Master of Wine
Posts: 12771
| | 05-04-2004 04:52 PM |
| Big Chardonnay. We had seafood ravioli the other day with a Kistler. Perfect match. | | | |
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ormbee
Wine Lover
Posts: 4717
| | 05-04-2004 05:03 PM |
| Have to agree with above. | | | |
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skwid
Wine Connoisseur
Posts: 5452
| | 05-04-2004 05:12 PM |
| Grand Cru Chablis. Ravenau should fit the bill quite nicely. | | | |
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ChangeMe
Grape Truck Driver
Posts: 37
| | 05-04-2004 05:27 PM |
| Thanks ! | | | |
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futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 05-04-2004 05:40 PM |
| When I make lobster ravioli with saffron cream, I serve Champagne with it. | | | |
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juggernt
Tampa, FL, USA
Wine Labeler
Posts: 3501
| | 05-04-2004 05:45 PM |
| I'm with futronic. Champagne is a great match with lobster IMO. | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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ChangeMe
Grape Puncher
Posts: 886
| | 05-04-2004 06:20 PM |
| With a rich dish, something with some verve will complement it best. Chablis, Champagne, even a young Rhone or Rhone style white. Jaffurs or Peay Vyds. Roussanne comes to mind. | | | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 05-04-2004 07:44 PM |
| I'd vote champagne. Especially awesome if its in a cream sauce.
raybanz | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 05-05-2004 02:31 AM |
| The sauce makes a big difference but I don't expect the sauce with lobster ravioli will be very powerful. If it were, you wouldn't taste the lobster. My choice with a creamy sauce would be a Viognier. | | | |
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futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 05-05-2004 02:36 AM |
| A light cream sauce, more like a broth than anything reduced, with a bit of saffron infused is a great match, in my opinion. I've had it prepared with a few different sauces, and I like that one the best. | | | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 05-05-2004 04:47 AM |
| Board-O read my mind! (Get out of there now!   ) I love a nice Viognier with lobster. Has enough fullness to stand up to the flavors in shellfish without making my lips smack too hard. I'd love to have a good Chard with seafood - if I could find one I liked for a reasonable price.  | | | |
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ChangeMe
Grape Stomper
Posts: 122
| | 05-05-2004 04:11 PM |
| Viognier, trust me:) | | | |
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juggernt
Tampa, FL, USA
Wine Labeler
Posts: 3501
| | 05-05-2004 04:32 PM |
| Anyone want to suggest a nice Viognier in the $20-25 range? | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 05-05-2004 04:41 PM |
| Vino Con Brio  | | | 2008: the end of an error | |
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ChangeMe
Master of Wine
Posts: 11169
| | 05-05-2004 06:32 PM |
| Agree with Eric, and I think it's under $20. You can order it directly from the winery at 888-410-VINO. | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 05-06-2004 10:28 AM |
| For $30, Darioush Viognier is excellent and would pair wonderfully with a lobster ravioli or other lobster dish. For $20 D'Arenberg "The Last Ditch" is terrific.
Still, my favorite pairing with seafood in a butter sauce is Chardonnay -- Kumeu River, Peter Michael, and Kistler have all done me very well when cooking fish/seafood with butter.
a | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
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juggernt
Tampa, FL, USA
Wine Labeler
Posts: 3501
| | 05-07-2004 02:35 PM |
| Thanks for the suggestions. | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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