/ck/, what kinda wine would you pair with this meal I am cooking

Riesling

>>7923462
Burtango.

>>7923462
Fish/seafood = white wine traditionally (chardonnay in particular)

Does it matter? Not in the slightest.

>>7923468
Yeah, German sweet would work well -- maybe

>>7923462
Ugh. Balsamic on a Caprese? Ricotta and lobster in the same dish? You may as well serve sake.

>>7923563
This. I puked a bit and I am browsing at Best Buy currently and now I'm gonna get kicked out

>>7923563
I am sorry that your autistic adherence to imaginary food rules limits your ability to enjoy food for food's sake. I have made the shells before and theyre fantastic.

I meant to say pear-infused evoo, idk why I said balsamic.

>>7923569

I hope I gave you some imaginary sense of superiority

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186KB, 720x753px

>>7923462
>Sauvignon Blanc
>Riesling
>Gruner Veltliner
All of these will the acidity needed to cut through some of the creaminess in your dish.
Gruner would probably work best if you can find a decent one. Not sure about the Balsamic though, might want to skip that.

>>7924427
*provide

>>7923462
a white thats not sweet.
Id serve a white from rheingau - germany,
many of them are very grown on steep hills and have a strong mineral taste with enough acidity.
Kloster Eberbach is the most available producer, their riesling would fit perfectly

>>7923563

Literally nothing wrong with either of those combinations; Balsamic on caprese is common as fuck, or are you just an autistic "muh authenticity" talion?

>> 7924438
>Not sweet
>Riesling

I'd suggest a cabernet Sauvignon above a Riesling there, frienderino. Riesling, much like Gewurztraminer, is known for its sweetness. Cabernet Sauvignon is a nice middle ground, but if lobster is being served with ricotta then a nice Napa Valley Chardonnay (if American) or a budrgundian Chablis (if you have taste) is the best pairing.

>>7924500
>Riesling .. is known for its sweetness.

For someone pretending to know about wine that's a pretty moronic statement. It might be 'known' for sweetness in the US but more than half of the better Rieslings are actually on the half-dry and dry side.

>>7924416
Nothing imaginary about what I'm feeling familia

a bone dry muscadet. it's not as fashionable as it once was so you can find a bargain.