Chardonnay and Lobster
The buttery richness and full body of a well-oaked Chardonnay perfectly matches the creamy, unctuous texture and flavor of lobster. A luxurious dish like butter-poached lobster might overpower lighter whites but when combined with a Chardonnay, the flavors of both sing. For a runner up, try pairing your Chard with scallops. They’ve got a similarly velvety texture that beautifully complements the creamy sweetness of an oaked Chardonnay.
Champagne and Caviar
Salty, oily, caviar is transformed by the acidity and effervescence in Champagne resulting in a light and delightful mouthfeel and taste experience. A dry sparkling is key here—that’s what will freshen your palate and counter the fattiness of the caviar.
Cabernet Sauvignon and Steak
The tannins in a bold Californian Cabernet Sauvignon cut the richness of a beautifully marbled steak while enhancing its flavor. In turn, the fat in the steak smoothens out the wine, reducing its astringency and bringing out its fruit and berry notes. The result? Pairing perfection.
Port and Stilton
The sweetness of Port, or any sweet, fortified wine, provides a perfect counterbalance to the pungent saltiness of a creamy blue cheese like Stilton. Together, the sharpness of the cheese is mellowed, and the sweetness of the Port diminished. This classic pairing makes for a wonderful finish to a meal.
Pinot Noir and Duck
This is another case of opposites attract. Duck has a lot more fat in it than some other birds and the acidity in a Pinot Noir helps temper its richness. Not only that, pitted fruits and red berries work well with duck, making a fruit-forward Pinot Noir an ideal choice.
