Very rich and sweet

[Menua]

Bras: most of my (limited) experience with dessert wines makes me say that you don't want to cross those with a regular meal. Drink them thar suckers by theirelves, and pair a full-bodied Cabernet Sauvignon or Syrah/Shiraz with the steak*. As for with the lobster, I haven't the slightest clue.

When you say sweet, could you mean "fruity"? Fruity and sweet are not the same thing. Sweet, as in dessert wine, I generally associate with a sugary taste. A wine can be fruity and at the same time not be sweet.

* I have a hard time finding a decent full-bodied cab from Cali for under $15+ (if you're willing to splurge, try the 1997 Bighorn Ridge [Napa Valley] Cab. Sauv., $30 - thick, fruity, and little bit of an alcohol burn. Decant that sucker for a half hour first, I was told). Try to find an Australian cab, shiraz, or cab/shiraz blend. Nine bucks will get you some pretty heavy stuff.