Here’s an unconventional combo to surprise and delight your special someone in the month of romance. Pairing shellfish with red wine works well when the wine is light, lower in tannins and higher in acidity, and the shellfish is in a tomato-based sauce. Chianti, named after the region in Tuscany where it’s produced, is typically a fresh, lighter red and matches well with tomatoey pasta and pizza. Lobster is traditionally served with chardonnay, but in this particular case, it’s the lobster’s buttery tomato sauce that makes the combination sing — the wine’s vibrancy and substance complement the rich saltiness of the dish.
Look for chianti made from 100 percent sangiovese grapes (those blended with cabernet or merlot will be too rich). And, to bring out the best flavour and aroma, serve chianti in big, bulb-shaped glasses.
Perfect pairing: Chianti