TN: '96 Sterling Chardonnay

[Jason]

I think once you reach a certain point of richness, you need to go with a wine of contrast. We've all been trained to pair like with like, but foods such as lobster and Cali chard just compete and wind up coating your tongue.
I like to go the high acid route and this allows you to taste the food better because your palate is clean. One of my favorites is Champagne, shrimp cocktail and a soft cheese.