wine with lobster and njuda pasta pomodoro

(Xpost from wine)
Friends are coming over. He definitely prefers reds, so I'll serve one (or two)but think I'll probably want white with the dish..
We've done this recipe a couple times, great dish never really felt I found best match. Tomato, lobster, and njuda pull in different directions. I usually have done Italian whites (greco di tufo or vermentino) but spice overwhelms. Welcome any thoughts. Pretty broad cellar

[Robin Garr]

Repeating from the wine forum for the record: Dale, I think a simple bubbly is going to be the only wine that could bridge that yawning gap between lobster and njuda, and it will do it by quenching and palate-cleansing more than through flavor synergy. A Franciacorta would be a fancy solution, but honestly I think a decent Prosecco is probably the quick and easy way to go.

Tomato, lobster, and njuda pull in different directions.

No kidding. I thought this was going to be about wine matches with several different dishes!

[Jenise]

I'd lean toward something lighter, like a Gavi. Would work very well for both the tomato and the lobster elements.

Go bright and crisp: txakoli, albarino, etc.

I'd tend to stay with Italian with flavour - Greco di Tufo or Falanghina, or if red, a lighter weight one like Ciliegiolo.

Sorry, I forgot to post here (did on Wine). A Brun FRV100 (sparkling gamay with RS) did best, followed by an ESJ Vermentino/Granche blend, a Gavi, and of course Chianti in last place. The heat of the njuda means never a great match for wine, but damn it's a tasty dish,

[Jenise]

Interesting. I'd have not bet on that one a bit!

Glad to hear it, Dale. FRV100 is our house tipple, and the combination of vinosity, bubbles, and just a hint of sweetness makes it very flexible at the table.