Classic Pairings for the Veggie Soul: Pairing Five

Our resident herbivore Ellen Clifford is back, but instead of discovering the perfect shower wine (each to their own), she searches for the perfect veggie alternative to popular meat and fish focused food and wine pairings. Throughout this series, Ellen breaks down the components of classic dishes and offers vegetarian alternatives that echo the flavors, textures and acidity that make them pair so well with certain wines. Enjoy this last installment of Ellen's veggie twist on classic pairings! In Part 1 , Ellen notes that no culinary combination can come close to surpassing French fries and rosé, but nevertheless offers the first of her wine orientated vegetarian recipes, a simple egg based appetizer inspired by oysters and paired with Muscadet . In Part 2 , Ellen shares a biscuit and cherry preserves alternative to foi gras with Sauternes . Part 3 replaces steak with Mini-Tortilla Béarnaise and pairs it with Cabernet . Part Four swaps spaghetti and meatballs with chickpea pomodoro to pair with Chianti . Read on for Ellen's fifth and final pairing and veggie take on lobster and Chardonnay. ------------------------------------------------------------------------------------------------------ CLASSIC PAIRING INFLUENCE #5: LOBSTER AND CHARDONNAY This is all about butter and acid in my opinion. Buttery lobster, buttery and just-acid-enough chard. How about Hasselback potatoes, but with Okinawa purple sweet potatoes? And toss a small salad of arugula and lemon juice on the side. You’ll feel better about the butter. Actually, I always feel good about butter but I hear moderation is a thing. Veggie solution: Hasselback potatoes Recipe: • purple Okinawa sweet potatoes • butter butter so much butter • salt • pepper • baby arugula • lemon This is almost not a recipe. Preheat the oven to 455 degrees Fahrenheit. Melt a bunch of butter and stir in a little salt and pepper. Cut very thin slices into the potatoes, not quite all the way through the potato. Or as many potatoes as you wish to make. Brush the butter over and in the crevices between the slices. Place on a baking tray and bake 40-50 minutes, giving a periodic basting with butter. Feel free to serve with yet more butter. In the meantime give the baby arugula a squirt o lemon and a grinding of pepper and serve on the side. Feel free to use your hands to rip the slices of potato off and dip into extra melted butter. Stab a bit of arugula on the fork to get a nice spicy punch. Swill the Chard. Get greasy. Get freaky.

Paul Croses

Viré-Clessé Vieilles Vignes Chardonnay 2016

Ellen Clifford

8.8

Made to go with hasselback potatoes and it worked especially when potatoes got spritzed with lemon which is to say this is rich and mineral, tropical yet maritime. Is this Chardonnay an ocean? It contains multitudes. Not saying it’s my favorite just that it is interesting and complex and worthy of attention. — 8 months ago

David, Ira and 12 others liked this

TheSkip

Love hasselback!

Ellen Clifford

@TheSkip meeee too!

Domaine Clos de la Bonnette

Légende Bonnetta Condrieu Viognier 2016

Min Liu

9.0

Flavor explosion, but smooth and well-balanced. Viognier, but to me this is what Chardonnay ought to be. Paired with boiled lobster, worked well. In love with Condrieu right now. — 9 months ago

River Road Vineyards

Double Oaked Chardonnay 2016

Byron C Mayes

8.9

Bright gold in the glass. Abundant nose of baked quince and spices. Echoed on the rich full-bodied palate with butterscotch and a slim but sturdy backbone of acidity. Priced low enough for fried chicken. Built voluptuous enough for boiled lobster. Enjoy with either or anything in between. — a year ago

Laura and Paul liked this

Hubert Lamy

En Remilly Saint-Aubin 1er Cru Chardonnay 2015

David T

Independent Sommelier/Wine Educator

9.4

A great vintage and stupidly good with Hedy’s Melted Racklette Confit Potatoes with smoked olive oil. What a pair!!!

If you enjoy this young, over chill and decant one hour. It needs it and it vastly improves.

Hedy is our good friend and is a chef who would earn 1-2 Michelin Stars should she choose to open a restaurant but, wishes not to do. Check out Hedy’s Pop Up Dinner business @plate&bottle on Facebook.

January 22nd notes apply. — 7 months ago

with James and Christina

Douglas, Julie and 30 others liked this

Domaine William Fèvre

Les Clos Chablis Grand Cru Chardonnay 2010

Thomas Sorbo

9.4

Excellent with cold lobster claws appetizer! — 9 months ago

with Jack, Grant and 1 other

Paul, Severn and 1 other liked this

Paul Sorbo

How good is the Les Clos and with Lobster no less - fantastic!

Del Dotto Vineyards

Cinghiale Vineyard Chardonnay

Lauren Young

9.0

Just enough oak and butter to be balanced and delicious - with Maine lobster roll at Piazza del Dotto — a year ago

Domaine Paul Pernot et Ses Fils

Grands Vins de Bourgogne Puligny-Montrachet Chardonnay 2014

Chris Grimm

9.0

Lemon, oak, wet stone. Love the mouthfeel--velvety chocolate milk texture. Paired with lobster in tarragon sauce, which were great together. White Burgundy always reminds me of melting snow in the spring. — 9 months ago

Keith liked this

Gerard Thomas

Les Chenevottes Chassagne-Montrachet 1er Cru Chardonnay 2015

Mike Mayer

9.0

Ringing in 2019 with steak and lobster tonight. Our first wine is a slight departure from the types of wines we normally drink. This Chassagne-Montrachet has a very nice nose with notes of lemongrass, pears and fresh made bread. Wonderful acidity coats your mouth to bring on lots of citrus and melon flavors. A very crisp and clean wine that I really like. — 9 months ago

with Lisa

Lisa, Sharon and 5 others liked this

Chateau Montelena

Napa Valley Chardonnay 2015

Jeff Ball

9.2

Green apples, lemon and oak; pleasing, pale yellow color- a nice compliment to my lobster tails. — 9 months ago

Linguist Estates

Paso Robles Chardonnay 2015

Christy Fitzgerald

9.0

Wow! Wow! Wow! It has been quite some time since my husband and I had a well balanced smooth Chardonnay that had the complexity this wine has. The Linguist Estates Chardonnay used partial malolactic acid fermentation to make this wine roll across your tongue perfectly. They Nailed this wine! Beat Chardonnay we have had in years!!!! Very complex but balanced with lingering flavors of hazelnuts, dried apricots and dried fruit flavors . We paired it with halibut, shrimp, arugula and jasmine rice. Worked perfectly!!!!! — a year ago

Neal liked this