TN: '96 Sterling Chardonnay

[Randy Caparoso]

Well, Van, I have to totally agree -- that lobster, shrod, garlicy butter match with the heavy, oaky Chard does sound something awful. In fact, I generally have very poor results with lobster in almost all facets with Chardonnay. Although a lot of people think rich fish/rich wine is the way to go, I think that when it comes to heavy Chard, lobster is way too rich. That Chablis you mentioned probably would have done a decent job. But if you asked me, I would have prepared a crisp but silky, or slightly creamy, style of Sauvignon Blanc -- the elevated acidity, lighter body and flinty or lightly herbal/leafy taste certainly would have better balanced out the heavy, sweet lobster meat, salty/fishy schrod and earthy shiitakes; and a faint sense of creaminess in the texture (say, in a Sauvinon Blanc with a touch of oak, such as Mondavi's or Duckhorn's) would have cozied up with the butter that was probably dripping into the pasta.