Baked Lobster

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 Baked Lobster · Oven Baked Lobster · Baked Stuff Lobster +1 more Baked Lobster · Oven Baked Lobster · Baked Stuff Lobster · Baked Lobster Tails

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 Baked Lobster · Oven Baked Lobster · Baked Stuff Lobster +1 more Baked Lobster · Oven Baked Lobster · Baked Stuff Lobster · Baked Lobster Tails

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.

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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 Baked Lobster · Oven Baked Lobster · Baked Stuff Lobster +1 more Baked Lobster · Oven Baked Lobster · Baked Stuff Lobster · Baked Lobster Tails

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 Baked Lobster · Baked Stuff Lobster · Baked Lobster Tails

Rosé · Light · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.