Uncorked: The perfect wine with a lobster corn dog
by Pat Kettles
Special to The Star
Oct 17, 2012 | 1905 views |  0 comments | 6 6 recommendations | email to a friend | print
For some, football season and Halloween mark the official beginning of fall. For me, it is the arrival of live Maine lobsters for Lobsterfest at Grace Episcopal Church in Anniston. Now in its 15th year, Lobsterfest has raised more than $130,000 for our local Habitat for Humanity. This year’s fest will be Oct. 27.

Lobsters arrive the night before the event, only to meet their demise the following day in lobster pots manned by church volunteers. Organizers expect to sell approximately 1,200 lobsters aided by Classic on Noble, B. R. Williams, Winn-Dixie and the Anniston Country Club.

Maine has no legally imposed lobstering season. Weather more than anything determines the season. The unofficial season starts in late June and extends to late December. Lobster demand is highest in the fall when tourists flock to Northeastern coastal states to view their autumnal glory.

Maine strictly regulates harvested lobster size. Lobsters must weigh at least one pound before taken and cannot weigh more than four pounds.

Don’t expect any giant denizens of the deep at Lobsterfest. Larger lobsters must be thrown back because they are hardier and more likely capable of perpetuating the species.

It was love at first bite for this unabashed lobster lover. My take on this crustacean of the deep is something akin to Bubba Blue’s take on shrimp in the movie Forrest Gump. You can boil it, broil it, bake it, sauté it, deep fry it, kabob it, make salad of it and, more recently, make lobster corn dogs.

Lobster unadorned has less cholesterol, calories and fat than chicken or turkey. Adornment makes it sinful. What is lobster without butter dipping sauce? What is lobster bisque without heavy cream? What is lobster salad without mayonnaise?

A fest is an occasion for feasting and celebration. One cannot have lobster festing without the appropriate celebratory white wine. Pair one of these with your favorite lobster preparation.

J Cuvee 20 Brut NV. $34.25 at Tyson Fine Wine and Things in Golden Springs. Though reviewed last week, worth mentioning again. Made by the same labor-intensive method used in making true Champagne. Lively and refreshing with a hint of sweetness on the approach. Versatile. Especially good with lobster adorned with butter and lemon juice. The hint of sweetness on the approach matches well with the natural sweetness of lobster. Yes, it is permissible to drink sparkling wine with the entire meal. The French do it all the time.

Joel Gott Sauvignon Blanc. $11 range at both Tyson’s and The Wine Cellar on Quintard. One of the best sauvignon blancs for the money. Light floral nose. Citrus lemon flavors on the palate with a creamy mouthfeel and a clean finish. Serve with lobster corn dogs. I always order this wine at Dragonfly Food Bar in Fairhope to go with the most divine lobster corn dog on the planet.

Numerous recipes for lobster corn dogs can be found online. Dragonfly’s consists of three chunks of cooked lobster meat on a corn dog skewer dipped in batter, deep fried and served in a puddle of sweet and sour sauce laced with spicy Asian chili sauce. Double yum.

Columna Albarino 2010. $13.75 at Tyson. Dry white Spanish wine from the albarino (ahl-bah-ree-nyoh) grape. From the Rias Baixas region bordering the Atlantic, where a predominant diet of seafood is washed down with glasses of albarino.

2011 Pichot Domaine Le Peu de la Moriette 2011 Vouvray. $14.25 at Tyson’s. From chenin blanc, my favorite Vouvray. Perfect balance of acidity to residual sugar. A versatile lobster wine regardless of the lobster preparation.

Contact Pat Kettles at pkettles@annistonstar.com.

Lobsterfest

• Noon-7 p.m. Oct. 27 at Grace Episcopal Church, 1000 Leighton Ave., Anniston, 256-236-4457.

• Tickets for full dinners are $22. Single lobsters, cooked or kicking, are $16. Tickets must be purchased in advance from Grace Church members or from the church office.

• Peruse bake sale and craft items while picking up take-out or dining in.
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Uncorked: The perfect wine with a lobster corn dog by Pat Kettles
Special to The Star

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