Spring Is In The Air: Pinot Noir Rose’ Paired with Lobster Mac & Cheese
The Wine
The Vice, Batch #3 Pinot Noir Rose’ 2016
The Vice Wines are made in small batches. Each batch is hand selected to express the grape varietal and the region that it comes from. Wines from The Vice, are a result of passionate labor, sustainable farming, and making wines with a broad appeal without breaking the bank. This Batch, #3, is made from 100% Pinot Noir grown in a single certified Biodynamic vineyard in Carneros, Napa Valley with a cool microclimate, ideal for Pinot Noir. The near-perfect 2016 growing season provided the backdrop for ripe well balanced fruit to press and ferment with native yeast. Three months of aging on fine lees, in stainless-steel resulted in this beautiful copper tinged rose’. Subtle aromas of watermelon, wild strawberry and waterfall mist lead to flavors of nectarine, tangerine, pomelo and a slight lift of salinity in this medium bodied wine. Bright balanced acidy complement the wine in a lingering finish. If you like a rose that a touch richer, this is for you, and it’s perfect for flavorful rich foods. $24.99
The Pairing
Lobster Mac with Cheddar & Gruyère
What you will need:
1 lb. bag of large pasta (I used ziti)
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 cups milk
½ cup heavy cream
2 teaspoons Dijon mustard
8 oz. white cheddar, grated,4 oz. Gruyère, grated
2 cups sharp cheddar, grated
salt & pepper, to taste
the meat of 2 cooked lobsters, coarsely chopped
1 tablespoon chives, chopped
How to prepare it:
Preheat oven to 350°F, Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot. Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish. Bake until golden. This will take about 20–25 minutes. Serve with chives on top. Recipe adapted from sweetpaulmag.com
How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb. lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.
(Many grocery stores will steam the lobster for you, and many sell precooked but do it fresh if you can)
Cheers, the Wine Guys