White wine is generally served with seafood dishes.
Fresh lobster are a specialty dish of the New England states. White wine is generally served with seafood dishes due to the acid content bringing out the flavor. Chardonnay, Riesling and Sauvignon Blanc are recommended by wine experts Paul Lukacs, Marguerite Thomas and Brad Prescott, as an accompaniment to boiled lobster.
Chardonnay
Chardonnay is a crisp, light and acidic and full-bodied wine. Its popularity is due to flexibility in styles and savored with the taste of seafood. Hints of melon, vanilla, reduce the salty texture of lobster.
Sauvignon Blanc
Sauvignon Blanc flavors hints of fig, herbs, grass with tartness. The wine has a crisp, dry and light flavor with an oaky and smoky texture. Sauvignon Blanc has a light yellow and bright hue when poured in the glass.
Riesling
Riesling is a lighter, sweet wine than Sauvignon Blanc or Chardonnay and reduces the richness of boiled lobster. The wine is of German origin flavored with fruitiness and balance of acids.
Tags: Sauvignon Blanc, boiled lobster, crisp light, generally served, generally served with
