Maine Lobster

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Maine Lobster Roll · Poached Maine Lobster · Roasted Maine Lobster +2 more Maine Lobster Roll · Poached Maine Lobster · Roasted Maine Lobster · Roasted Maine Lobster With Blood Oranges · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Poached Maine Lobster · Roasted Maine Lobster · Roasted Maine Lobster With Blood Oranges +1 more Poached Maine Lobster · Roasted Maine Lobster · Roasted Maine Lobster With Blood Oranges · Maine Lobster Risotto With Pea Shoots And Watercress Coulis

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Roasted Maine Lobster · Roasted Maine Lobster With Blood Oranges · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Roasted Maine Lobster · Roasted Maine Lobster With Blood Oranges · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Maine Lobster Boiled · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Roasted Maine Lobster With Blood Oranges · Rock Lobster Tail, Green Beans, Sugar Snaps, Saffron Chicken Peas, Maine Lobster And Black Truffle G

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Medium · Off-dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.