Surf and Turf: A wine-matching challenge

Debbie plans on making surf (lobster tails) and turf for our New Year's Eve dinner (just the two of us).

So, do I choose a red for the turf or a white for the surf. Don't suggest two bottles, since there is no way the two of us could drink all that.

Thanks for the help.

You might want to try to find a light Pinot.

I don't eat the turf part myself so I can't speak from experience, but haven't all these holiday threads been talking about how versatile Champagne is (especially with pinot noir), and how it would work in these circumstances.

Otherwise maybe a lighter red wine as Carl suggests.

Or two half bottles if you're going shopping!

Gotta go with Carl's PN suggestion - that is really the way to go!

[Robin Garr]

Gotta go with Carl's PN suggestion - that is really the way to go!

Better yet: Bubbly, with lots of Pinot in the cuvee.

Sparkling rosé. Something earthy would do the trick.

Easy.

Half bottle of bubble or white for the lobster and a half of red for the steak. Just eat them seriatin rather than side by side.

I could do champers throughout, but normally would just go red for the steak and eat the lobster first without wine.

Change the menu. Lobster is classic New Year's Eve. Serve with a good white Burgundy or Champagne. Then have a Caesar's salad with the meat thinly sliced on top with a nice Bordeaux. You don't want to do them together. Report back.

I have a similar problem : Sushi/sashimi followed by bbq steak. I am planning to open an '01 Clos des Pape, which will be a disaster with the raw fish but should be fine with the steak. Guess I will just refrain from the wine during the fish, it would be a waste. BTW, my wife hardly drinks, which makes the problem even worse.

BTW, nothing wrong with opening 2 bottles if you have a couple of clean 375ml bottles to handle leftovers. If you do this, just make sure to leave as little air as possible in the wine you save, close tightly and keep in the fridge. I find that you can keep wine like this for several days.

Best,
Norm

Thanks for everyone's helpful suggestions. In the end, I decided to go with Pol Roger Brut Rose 2000, Extra Cuvée de Réserve.

I will post a WTN after and let you know how the wine was and how well it paired with the food.

[Jenise]

I agree about the stages but I think that would crush Debbie and her plans, and the cook's original plan should be honored. What I'd do? Drink white. Although red IS better with meat, drink a good hearty rich white (like chardonnay) will go just fine with steak (especially if the steak gets a pat of butter) and a whole lot better than any red will do with lobster. AND it will be perfect for the lobster which I have to think is the star of the plate anyway.

[James Roscoe]

I agree with Jenise, although I would drink some good Cremant d'Jura if you can find it. Save the Champers for after dinner.

If you want one one and that being a red rather than a light Pinot Noir as was suggested maybe go with a well aged and decanted tempranillo.

As Jenise hints, a big white burg will go nice with steak. But my choice would be a rich bubbly, like a big champagne or Huet brut.

For sashimi + bbq, more acid is called for. A good Cremant or Prosecco should work.