Lobster Shrimp

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 Lobster Shrimp · Lobster Row Pasta With Shrimp · Lobster Tail And Shrimp Pasta +6 more Lobster Shrimp · Lobster Row Pasta With Shrimp · Lobster Tail And Shrimp Pasta · Shrimp And Lobster · Shrimp And Lobsterbisque · Shrimp With Lobster Risotto · Lobster And Shrimp Fettucini Alfredo · A Mixture Of Filet Mignon, Lobster & Shrimp · Lobster & Shrimp Stuffed Bacon Wrapped Scallops

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 Lobster Shrimp · Lobster Row Pasta With Shrimp · Shrimp And Lobster +4 more Lobster Shrimp · Lobster Row Pasta With Shrimp · Shrimp And Lobster · Shrimp And Lobsterbisque · Lobster And Shrimp Fettucini Alfredo · A Mixture Of Filet Mignon, Lobster & Shrimp · Lobster & Shrimp Stuffed Bacon Wrapped Scallops

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 Lobster Shrimp · Lobster Row Pasta With Shrimp · Lobster Tail And Shrimp Pasta +3 more Lobster Shrimp · Lobster Row Pasta With Shrimp · Lobster Tail And Shrimp Pasta · Shrimp And Lobster · Shrimp And Lobsterbisque · Lobster And Shrimp Fettucini Alfredo

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 Lobster Shrimp · Lobster Row Pasta With Shrimp · Shrimp And Lobster +2 more Lobster Shrimp · Lobster Row Pasta With Shrimp · Shrimp And Lobster · Shrimp And Lobsterbisque · Lobster And Shrimp Fettucini Alfredo

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 Lobster Row Pasta With Shrimp · Lobster And Shrimp Fettucini Alfredo · A Mixture Of Filet Mignon, Lobster & Shrimp +1 more Lobster Row Pasta With Shrimp · Lobster And Shrimp Fettucini Alfredo · A Mixture Of Filet Mignon, Lobster & Shrimp · Lobster & Shrimp Stuffed Bacon Wrapped Scallops

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with A Mixture Of Filet Mignon, Lobster & Shrimp · Lobster & Shrimp Stuffed Bacon Wrapped Scallops

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with A Mixture Of Filet Mignon, Lobster & Shrimp · Lobster & Shrimp Stuffed Bacon Wrapped Scallops

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.

Red · Medium · Dry

A medium-bodied dry red in the European tradition — bright red fruit, soft tannins, and a savory finish. The everyday house wine of much of southern Europe.

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.

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.