The feature of this Sunday Pasta is lobster. Lobster has a delicate flavor, yet its rich texture allows it to be accompanied by sumptuous elements like heavy cream, brandy, butter and Parmigiano Reggiano. Whether you prefer a white or a red, be on the lookout for a wine with refreshment paired with medium-plus body.
For a white wine pairing, you can opt for or against a hint of toasty oak in your wine. This is especially true if you are using an oak-aged brandy rather than white wine. Pinot Bianco is a rather neutral white variety that can work both ways, with or without oak, just as a lobster can work with butter or mayo as easily as with a squeeze of lemon. When hailing from Alto Adige, Pinot Bianco carries a nice minerality in the wine that blends well with the sea salt and iodine character of lobster. Alto Adige Pinot Bianco also has a full body and mouthcoating texture that harmonizes with this pasta’s bold body. Opt for the Cantina Valle Isarco if you prefer a more fruit- and terroir-driven style. This style will offset the dish’s weight. If, however, you’re looking to match this pasta’s heft, pick up the Elena Walch Pinot Bianco Kristallberg that is vinified in acacia then aged in French oak.
In the red wine department, look for refreshment and delicate red fruits. Schiava – also from Alto Adige – is an excellent option. Schiava, a.k.a. Vernatch, bursts with tiny red currant fruits that seamlessly meld with this Sunday Pasta’s dash of tomato paste. Its gentle, baby-soft tannins don’t give the lobster a metallic note (a frequent phenomenon between seafood and red wine.) Moreover, this red grape’s zippy acidity will lift the palate and keep you salivating for more of both the pasta and the wine. The Abbazia di Novacella’s version is the most precise of the two here. The Erste + Neue is slightly broader on the palate due to vinification in acacia barrels then aging in large oak barrels. In neither of these wines will you detect any trace of toasty character.
Master of Wine (MW)
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