Lobster? Yes, please! The sweet, succulent flesh of lobster is a treat. It's also one of the best matches with full-bodied white wine, and while chardonnay is the classic match (especially if that chardonnay comes from a Grand Cru vineyard in Burgundy - and someone else is paying), the other ingredients in this dish call for a wine made from a more aromatic, more exotically scented grape. The roast chilli butter gives the dish heat; the grilled corn brings sweetness; the tomato and lime add a sour edge; and the herbs and garlic pack a big flavour punch. A perfect match is found in the grapes of the Rhône Valley: the heady richness of viognier would be good; the fresh acidity and chalky characters of marsanne would also be delicious; but for me the roussanne grape is best of all, as it combines the intense perfume of the former with the textural qualities of the latter.
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