What type of wine goes with lobster ravioli?
The Top 5 Wines for Lobster
- Chardonnay. Chardonnay is undoubtedly the top choice when pairing a white wine with lobster. …
- Riesling. Riesling is high in acidity, fruits, and sweet floral notes, making it ideal for the natural sweetness in lobster meat. …
- Sauvignon Blanc. …
- Rose. …
What wine goes well with ravioli?
- Pinot Noir.
- White Zinfandel.
What color wine goes with seafood pasta?
Seafood Pasta Dishes
We’re talking linguine with clams and spaghetti with prawns; medium-bodied white wines go well with these types of dishes. To not overpower the freshness and flavor of the seafood, you’d usually pair your dish with a crisp, dry white wine like Pinot Grigio.
What wine goes with crab pasta?
Sure, a big, buttery Chardonnay goes with fresh cracked crab, but Pinot Gris and dry Riesling also have a rich mouth-feel and often more vibrant layers of fruit. Pour a Gris if the crab is cold (and has a lemony aioli on the side), and a Riesling if it’s warm (with clarified butter).
What alcohol goes with lobster?
One way to eat lobster is to dunk the meat in a pool of butter. A neutral spirit like gin adds a touch of citrusy flavor to a buttery lobster dish, which helps cut through the fat and balance the sweetness. You might also try cognac, which is distilled from wine, and pairs well with shellfish and lobster claws.
Does white wine go with spaghetti?
Pastas served with creamy sauces such as alfredo, pair excellently with light bodied white wines. Think Chardonnay or Chardonnay blends. Light or Olive oil based pasta dishes like Agelio e Olio and Spaghetti Carbonara are well balanced with crisp dry white wines like Sauvignon Blanc.
What alcohol goes with pasta?
Discover how to pair spirits with dinner like a true expert.
- Sangria. A sweet blend of Italian liqueurs, fresh fruit, and red wine, Sangria can complement almost every dish. …
- Moscow Mule. …
- Pomegranate Mule. …
- Gin & Tonic. …
What wine goes with a seafood platter?
Like most seafood, shellfish are most happily accompanied by a light white wine that won’t overpower the delicate flavour of the meat – think semillon, chablis or chardonnay.