Chatelaine Kitchen

This month’s perfect pairing lobster & chianti

Sommelier Sara d’Amato and our kitchen present February’s ideal match

Buttery tomato-lobster pasta

Buttery tomato-lobster pasta. (Photo, Erik Putz.)

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

Inviting and reliable. Rocca delle Macie Chianti Classico Reserva 2010, Italy, from $22.

Inviting and reliable. Rocca delle Macie Chianti Classico Reserva 2010, Italy, from $22.

Light and lovely.Gabbiano CHianti 2013, Italy, from $14.

Light and lovely. Gabbiano Chianti 2013, Italy, from $14.

Classic and alluring. Giacomo Mori Chianti, 2011, Italy, from $20.

Classic and alluring. Giacomo Mori Chianti, 2011, Italy, from $20.

 

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