Lobsters and cupcakes, I think I can die now…
Lobster’s on Christmas Eve is kind a of tradition, and it’s a tradition that I have no problem maintaining! Every Christmas Eve is the same, we have a small family get together where fresh lobsters play a starring role. With me being the Sommelier in the family I’m obviously in charge or bringing the wine.
Now, when it comes to any kind of wine pairing, you can look at it two ways; namely from either a complement or contrast perspective.
A complement pairing is when the wine and food have similar flavors and / or textures. For example, with lobsters dipped in butter you would pair a big buttery Californian Chardonnay, in order to match two like flavors.
A contrast pairing is when the wine and food have different flavors and / or textures. For example the Cupcake New Zealand Sauvignon Blanc with lemon and lime citrus flavors would contrast the lobster, but with a squeeze of lemon could also serve as the perfect complement.
The “no-brainer” wine pairing with lobsters dipped in butter would have been a big buttery Cali Chard this Christmas Eve, but never one for sticking to convention and since Underdog Wine Merchants is the feature of the week, I went with Cupcake NZ SB. I don’t mind saying that it it worked perfectly!!!
Cupcake New Zealand Sauvignon Blanc is a wine that sees a decent amount of retail exposure, but that’s not to say that it should just be brushed aside with the rest of the generic grocery store brands. The wine showed the stereotypical NZ zesty lemon, lime and grapefruit character that is commonplace with New Zealand Sauv Blanc’s, and finished crisp and refreshing. The hint of residual sugar also complemented the slight sweetness in the lobster quite nicely. A great pairing that didn’t require a huge amount of thought!
Now on to dessert, and a less scientific approach is needed! Namely ,which dessert do you pair with a wine called Cupcake….hmmmm….that’s a tough one….
