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+--- Thread: Lobster in Tomato Sauce (/thread-97.html)
- PaulNYC - 12-23-2002
Our traditional Christmas Eve meal starts with lobster over spaghetti in a slightly spicy tomato sauce. What would make a good pairing with this dish? In the past, we have had Pouilly Fuisse, but I wonder if there aren't better choices given the tomato sauce.
- Innkeeper - 12-23-2002
Hi Paul, and welcome to the Wine Board. If you want to stay with a white go with a nice Pouilly Fume or Sancerre. The sauvignon blac has better acidity than the chardonnay, and will go better with the tomatoes. For a red, you might go with a Barbera d'Asti in the less than $15 range. More expensive ones would be too big.
- PaulNYC - 12-23-2002
Thank you very much - I may give the Barbera a try!
- Thomas - 12-23-2002
Paul, at my home we used to do that dish with Maryland crab instead of lobster. I liked it with Montepulciano d"Abruzzo (red).