famreynoso Posted October 19, 2016 #1 Share Posted October 19, 2016 Im not a wine drinker (mostly beer) wouldnt mind trying a glass with my lobster tail or in the steakhouse! Wouldnt know where to begin....any suggestions? Something sweet.... (Trying to impress the wife) lol. Sent from my SM-G935T using Forums mobile app Link to comment Share on other sites More sharing options...
Port of Tampa Posted October 19, 2016 #2 Share Posted October 19, 2016 If you go the first night you get a free bottle of wine...for something sweet I would suggest a Riesling. You can ask the server for their recommended pairing with lobster. Cheers and enjoy the cruise. Link to comment Share on other sites More sharing options...
Schoifmom Posted October 19, 2016 #3 Share Posted October 19, 2016 Riesling and Moscato are my go-to white wines. They are both high on the sweetness scale. I also like a White Zinfandel, which is a blush. Link to comment Share on other sites More sharing options...
famreynoso Posted October 19, 2016 Author #4 Share Posted October 19, 2016 If you go the first night you get a free bottle of wine...for something sweet I would suggest a Riesling. You can ask the server for their recommended pairing with lobster. Cheers and enjoy the cruise. Thanks! Sent from my SM-G935T using Forums mobile app Link to comment Share on other sites More sharing options...
doneinne Posted October 19, 2016 #5 Share Posted October 19, 2016 Moscato is good Sent from my iPad using Forums Link to comment Share on other sites More sharing options...
Sitzmark Posted October 19, 2016 #6 Share Posted October 19, 2016 Im not a wine drinker (mostly beer) wouldnt mind trying a glass with my lobster tail or in the steakhouse! Wouldnt know where to begin....any suggestions? Something sweet.... (Trying to impress the wife) lol. Sent from my SM-G935T using Forums mobile app For Lobster I'd suggest a Chardonnay or possibly a Pinot Grigio. For steak I would probably go with a Zinfandel or a Cabernet Sauvignon. You could ask the server for a suggestion also. Link to comment Share on other sites More sharing options...
Micahs Grandad Posted October 19, 2016 #7 Share Posted October 19, 2016 Riesling and Moscato are my go-to white wines. They are both high on the sweetness scale. I also like a White Zinfandel, which is a blush. Same here but would add Gwersteiminer (sp) a sweetish German wine. Link to comment Share on other sites More sharing options...
suzycruiser2 Posted October 19, 2016 #8 Share Posted October 19, 2016 (edited) I am also not much of a wine drinker, but I also like Moscato Edited October 19, 2016 by suzycruiser2 Link to comment Share on other sites More sharing options...
Sitzmark Posted October 19, 2016 #9 Share Posted October 19, 2016 Same here but would add Gwersteiminer (sp) a sweetish German wine. Gewurztraminer goes good with spicy food. I pair it with sausage, not so sure about the Lobster. Link to comment Share on other sites More sharing options...
princess76021 Posted October 19, 2016 #10 Share Posted October 19, 2016 Moscato is good Sent from my iPad using Forums They have Moscato called Castelo del Paggio ( not sure of the spelling) it is very good. It's a sweet white that goes well with lobster! :D Link to comment Share on other sites More sharing options...
Micahs Grandad Posted October 19, 2016 #11 Share Posted October 19, 2016 Gewurztraminer goes good with spicy food. I pair it with sausage, not so sure about the Lobster. Is that how you spell it? Link to comment Share on other sites More sharing options...
flutepilot Posted October 19, 2016 #12 Share Posted October 19, 2016 Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan Link to comment Share on other sites More sharing options...
Schoifmom Posted October 19, 2016 #13 Share Posted October 19, 2016 (edited) Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan Well aren't you just a little condescending ray of sunshine? I don't believe that any of us proclaimed ourselves to be wine experts, I know that for myself, I simply said what I liked. I think that it is up to OP to make up his own mind. Why did we answer? Because he asked. Edited October 19, 2016 by Schoifmom Link to comment Share on other sites More sharing options...
drakes2 Posted October 19, 2016 #14 Share Posted October 19, 2016 Kim Crawford sauvignon blanc is my favourite with lobster. I have found it on most cruise lines. Sent from my SM-P550 using Forums mobile app Link to comment Share on other sites More sharing options...
suzycruiser2 Posted October 19, 2016 #15 Share Posted October 19, 2016 Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan I suggested Moscato because the OP asked about a SWEET wine. I guess also I can relate because I also normally do not drink wine. If I do, it is one of the sweeter wines. Not all of us have to have a perfectly matched food/wine combo - we just know what we either like or don't like and go with it. Link to comment Share on other sites More sharing options...
Sitzmark Posted October 19, 2016 #16 Share Posted October 19, 2016 Is that how you spell it? Yep. Link to comment Share on other sites More sharing options...
Micahs Grandad Posted October 19, 2016 #17 Share Posted October 19, 2016 Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan We like what we like to drink and that is what is important to us, not someone else telling us what is proper to drink we a certain food. Link to comment Share on other sites More sharing options...
Sitzmark Posted October 19, 2016 #18 Share Posted October 19, 2016 Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan Steak is a hard one to predict without knowing really what else is on the plate, or what steak specifically for that matter. Everyone's taste is different though and I like a good Pinot Noir with most red meat. If you know your menu in advance and want to skip the sommelier you could just ask google, you'll probably get some decent pointers. I personally think Moscato should be carbonated and served as sparkling wine or mixed with fuit into a cocktail, it is too sweet to go with food imho. Link to comment Share on other sites More sharing options...
Micahs Grandad Posted October 19, 2016 #19 Share Posted October 19, 2016 Steak is a hard one to predict without knowing really what else is on the plate, or what steak specifically for that matter. Everyone's taste is different though and I like a good Pinot Noir with most red meat. If you know your menu in advance and want to skip the sommelier you could just ask google, you'll probably get some decent pointers. I personally think Moscato should be carbonated and served as sparkling wine or mixed with fuit into a cocktail, it is too sweet to go with food imho. Our favorite moscato is slightly carbonated and in our humble opinion goes with everything. Link to comment Share on other sites More sharing options...
flutepilot Posted October 19, 2016 #20 Share Posted October 19, 2016 Well aren't you just a little condescending ray of sunshine? I don't believe that any of us proclaimed ourselves to be wine experts, I know that for myself, I simply said what I liked. I think that it is up to OP to make up his own mind. Why did we answer? Because he asked. I simply said, truthfully, that some of the posters said they were not wine drinkers and answered anyway. That is like me suggesting what trumpet somebody should play when I do not play one. I was trying to be a little more detailed as one who does know a bit about wines. I also agree with the poster who likes sauvignon blanc with lobster. I had forgotten about that one and it is great. Dan Link to comment Share on other sites More sharing options...
Swampbabe Posted October 19, 2016 #21 Share Posted October 19, 2016 Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan These are excellent suggestions as the OP said that he wanted to "impress" his wife as well wondering about a sweeter wine. The proper food and wine pairing improves the taste of both. Link to comment Share on other sites More sharing options...
Micahs Grandad Posted October 19, 2016 #22 Share Posted October 19, 2016 These are excellent suggestions as the OP said that he wanted to "impress" his wife as well wondering about a sweeter wine. The proper food and wine pairing improves the taste of both. Good food and wine pairing does improve taste but it will be what we like not what others think are good choices. Link to comment Share on other sites More sharing options...
Swampbabe Posted October 19, 2016 #23 Share Posted October 19, 2016 (edited) It's always good to expand your horizons. Improving the taste of both the wine and food is a good thing in my book. Edited October 19, 2016 by Swampbabe Link to comment Share on other sites More sharing options...
Sitzmark Posted October 19, 2016 #24 Share Posted October 19, 2016 It's always good to expand your horizons. Improving the taste of both the wine and food is a good thing in my book. I've had wine that tasted bad simply because of the food it was served with, wine that I would ordinarily enjoy. If I stopped there and didn't understand the reasons I might assume that I simply didn't like that particular variety and never learn to enjoy it. By learning what goes together, your wine isn't just an alcoholic beverage to have with dinner, it becomes a part of the meal. Link to comment Share on other sites More sharing options...
famreynoso Posted October 19, 2016 Author #25 Share Posted October 19, 2016 Why all the suggestions from people who obviously - and some have admitted - are not wine drinkers. Riesling is as sweet as I would go with lobster, and even that is too sweet for me. Moscato is a dessert wine, great with cake or chocolate but not with many foods except, perhaps, very spicy szechuan. With the lobster I would say chardonnay or pinot grigio. With steak, Cabernet Sauvignon or Merlot. With lamb, I would add a good pinot noir to the red list. Pinot noir also pairs well with salmon. The riesling or, expecially, the pinot grigio with shrimp or scallops. Another great white with most seafood is a brut champagne, and it does not have to be expensive. If there is a wine tasting hosted by the sommelier, I would suggest spending the small amount of money it will cost. You will learn so much! Dan Wow. Nice. Thanks Sent from my SM-G935T using Forums mobile app Link to comment Share on other sites More sharing options...
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