The Santa Monica restaurant called The Lobster is one of my favorite places for lunch in Southern California. The view looking out into the Pacific Ocean and over the Santa Monica Pier are reason enough, but the food's pretty good, too - and that's the understatement of the year.
I never seem to order lobster at its namesake eatery, largely because Denise generally does the honors in the crustacean department and I am always awarded a choice morsel or two from her plate - as long as I've been a good boy.
It can be rather cool along the beach, too, unless it's the heat of summer. Sometimes that cool ocean breeze puts me more in the mood for a red wine. Then, I look for a meal more suited for that choice.
The wine that caught my eye this time was a Garnacha from the San Alejandro vineyard in Calatayud, in the province of Zaragoza, Aragon, Spain. The Las Rocas Vinas Viejas is a rich ruby color with a big, jammy nose full of tar and black fruit. It doesn't taste as brooding as it smells, with strident blackberry and cassis flavors. It's $10 by the glass at The Lobster.
This wine paired perfectly with Tasmanian trout salmon in a Port reduction sauce on creamy polenta with browned Brussels sprouts.
For dessert, a little of Denise's lobster.
I never seem to order lobster at its namesake eatery, largely because Denise generally does the honors in the crustacean department and I am always awarded a choice morsel or two from her plate - as long as I've been a good boy.
It can be rather cool along the beach, too, unless it's the heat of summer. Sometimes that cool ocean breeze puts me more in the mood for a red wine. Then, I look for a meal more suited for that choice.
The wine that caught my eye this time was a Garnacha from the San Alejandro vineyard in Calatayud, in the province of Zaragoza, Aragon, Spain. The Las Rocas Vinas Viejas is a rich ruby color with a big, jammy nose full of tar and black fruit. It doesn't taste as brooding as it smells, with strident blackberry and cassis flavors. It's $10 by the glass at The Lobster.
This wine paired perfectly with Tasmanian trout salmon in a Port reduction sauce on creamy polenta with browned Brussels sprouts.
For dessert, a little of Denise's lobster.
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