Match of the week
Lobster and Condrieu
There were so many outstanding wines at Yapp Brothers 50th anniversary lunch that it’s tough to pick out just one but I’m going to go for this pairing of lobster with Condrieu.
I’ve mentioned that lobster works with viognier before but perhaps not given it enough prominence - or maybe never had it work quite so successfully.
Adam Handling at Frog has an unusual way of cooking lobster admittedly. It was poached (overnight I seem to hazily recall) in Wagyu beef fat which gave it a more deep savoury meaty (obviously) flavour than would normally be the case but if it had been simply grilled it would also have been a sensational match with the headily perfumed Condrieu. Which was a 2017 Coteau du Vernon, the top wine of Condrieu legend Georges Vernay which was served in magnum*: a suitably extravagant wine for such a luxury food. (Yapp also suggests quenelles by which I’m assuming the classic dish quenelles de brochet, sauce nantua - pike quenelles with crayfish sauce),
Not an everyday pairing, certainly, but a sensational special occasion one.
For my other favourite wine and lobster pairings click the link.
*standard bottles are still available from Yapp for £99 if you feel like splashing out!
I attended the lunch as a guest of Yapp Brothers.
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