Lobster & White Burgundy

One of eight recipes that coax the best from the bottle
Sam Gugino
Issue: September 30, 2010

Jasper White was central to the surge in Boston fine dining in the 1980s and '90s. After a brief break and a couple of cookbooks, he returned to restaurants, opening his first Summer Shack in 2000. He adapted a lobster thermidor recipe from Auguste Escoffier, the father of classic French cuisine. So it's not surprising that richness is a key factor when pairing lobster thermidor with a white wine from Burgundy.

For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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