Friends of mine invited us (my wife and I) over for lobster bisque and wine. Being the good friends they are they opened the Estate Bottled Schweiger Vineyards Chardonnay pictured above to go with our meal.
We started with a simple salad of greens, cucumber and Italian salad dressing. I do like a good salad and this was perfect. After eating almost all of my salad, I took a sip of the Chardonnay. It was cold and delicious, a delight on my tongue. I am one of those people who believe that food does taste better when paired with the right wine. If this were not true, all the kings and queens of Europe would have never gone to such lengths to acquire so much wine. Then they would go on to eat and drink so much they would develop gout. I also believe wine tastes better when paired with the right food so how could they help themselves?!
The next course was the lobster bisque (pictured above). The bisque was wonderfully rich and creamy with lots of lobster meat and the taste of butter throughout. Truly an exceptional job of preparation. It was paired masterfully with the very same Chardonnay as the earlier salad course, as I’m sure was my hosts intent. It was this course with ever few spoonful’s, I would enjoy a nice sip of perfectly chilled wine. The wine and the bisque were both silky and enchanting. The wine had just enough acidity to cut through the rich buttery creaminess of the bisque so it would not be lost on the palate. If I just had this course alone I’d have been a very happy camper. Yet, there was more to come.
The last course was a shrimp dish over creamy brown rice. Once again, we stuck with the Schweiger Vineyards Chardonnay and I for one was so grateful for such an excellent wine. I do not like Chardonnay’s that hit you over the head with taste of oak, like a two by four across the puss as if in in a bad action adventure movie. This wine has only the slightest hint of toasted oak flavor that pairs well with delicate foods thanks to its succulent fruity notes. I also particularly love that is has just the right amount of acid for a clean crisp taste that would go great with just about any seafood from baked clams to lobster tails with drawn butter. If you have the opportunity to purchase this wine, I highly suggest getting a few bottles to have on hand to share with family and friends!
Thank you Andrew Schweiger for producing such a magnificent wine to share with my wonderful family and friends, as well as, everlasting memories of a delightful dinner! Of course unless I kill that brain cell with more alcohol.
The Drunken Chef (Russ)