BYOL: Bring Your Own Lobster party

Friday night we had a small dinner party, one rule: Bring your own lobster tail. A few friends joined us for butter-poached lobster, spring greens salad, sauteed asparagus, Portobello mushroom risotto, pecan-encrusted lamb, and of course, wine. Which brings us to our Wine of the Week: Wallace.THE STATS:
Vineyard: Wallace
Vintage: 2006
Region: Borossa Valley, Australia
Kind: Red
Varietal: Shiraz 80%, Grenache 20%
Web site: Glaetzer.com
Price: 17.99 at Crush Wine Cellar

THE BOUQUET:
Everything you could want from a $17 bottle. The rich, dark aroma is tobacco and leather underscored by the beautiful jamminess and black cherry cola that is Barossa Shiraz. It is brightened ever so slightly by the addition of Grenache.

THE PALETTE:
Once on the tongue it doesn't disappoint, the addition of Grenache subtly turns down the volume of a typically full bodied Shiraz, to a more toned down medium bodied blend. The cherry cola and tobacco carry all the way to the long glorious finish. The tannins are light so keep this in mind with the pairing decisions.

PAIRING SUGGESTIONS:
Any pasta with red sauce, sausage and any smokey cheese (Gouda or cheddar are my favs).


Portobello risotto and pecan-encrusted rack of lamb with port wine sauce.

Wine of the Week: Treana 2008 Central Coast

THE STATS:
Vineyard: Treana
Vintage: 2008
Region: Central Coast California
Kind: White
Varietal: Marsanne 55%, Viognier 45%
Web site: treana.com
Price: 25.00 retail

THE BOUQUET:
Rich nose with deep honey, apricot, floral perfume against a backdrop of distant slate. As the wine warms the aromas only deepen emphasizing the honey and adding a touch of butter.

THE PALETTE:
In a break from the nose the palette is light and crisp with a rich mouth-feel. The honey and a touch of the floral carry through to the pleasantly long finish. Though both Marsanne and Viogner are known to be light white wines this packs a little more body than normal due to the three-month barrel fermentation.

PAIRING SUGGESTIONS:
We paired Treana with basil Havarti, garlic French bread and other finger foods.