Tagliatelle with lobster crab in cognac cream sauce

Mediterranean luxury pasta for discerning connoisseurs

If you are looking for the perfect wine to accompany a meal for a special evening, this fine pasta variation is an excellent choice. The combination of fine tagliatelle and exquisite seafood takes wine and food to a particularly exclusive level. The lobster crab impresses with its firm meat and subtle sea flavor, which unfolds its full splendor in combination with an opulent cognac cream sauce. The cognac gives the sauce a profound spiciness and a subtle sweetness, while the cream provides a velvety melt that coats the pasta perfectly. It is a dish that impresses with its luxurious texture and harmonious balance of maritime notes and high-proof sophistication. This creation is particularly popular for candlelit dinners or festive occasions, as it combines artisanal finesse with a touch of extravagance. The challenge for the wine pairing is to find a partner that can match both the creaminess of the sauce and the aromatic intensity of the cognac without overpowering the subtle nuances of the crab.

Ideal wine accompaniment: Condrieu AOC (Rhône, France)

A powerful Viognier from the Condrieu appellation is the ideal answer to tagliatelle with lobster crab in a cognac cream sauce. This grape variety is known for its exceptional aromatic density and full body, making it the perfect counterpart to the opulent sauce. On the nose, the Condrieu reveals beguiling notes of ripe apricots, violets and white flowers, which harmonize wonderfully with the subtle cognac notes in the dish. As the cream sauce has a very creamy and fatty texture, it requires a wine with plenty of extract and an almost oily mouthfeel to create a harmonious balance. The rather mild acidity of the Viognier ensures that the combination remains soft and flattering on the palate, while the alcoholic strength of the wine emphasizes the spicy facets of the seafood. It is a top-class pairing that focuses on richness and aromatic complexity and ideally highlights the luxurious characteristics of the lobster crab. Each glass enhances the velvety pasta with a long and intense finish, making the liaison of cream and seafood an unforgettable experience.

Further wine recommendations for Tagliatelle with lobster prawns in cognac cream sauce

Chardonnay Napa Valley AVA (California, USA)

A wood-aged Chardonnay from Napa Valley offers a powerful structure and buttery notes that pair phenomenally with the cream sauce. With its aromas of tropical fruit, vanilla and roasted nuts, it reflects the richness of the dish. The creamy texture of this wine perfectly coats the tagliatelle and supports the firm meat of the lobster crab. It has enough substance to stand up to the cognac spice and provides a very full-bodied taste experience. An excellent choice for lovers of wines with plenty of body and a well-integrated, subtle toast aroma that caresses the palate.

Pinot Gris Palatinate quality wine (Palatinate, Germany)

A full-bodied Pinot Gris from the Palatinate provides the necessary richness and a fine nuttiness that harmonizes perfectly with the seafood. The nose reveals nuances of ripe pear and quince, which contrast the opulent sauce with a fruity component. This Palatinate classic usually has a moderate acidity, which makes it a very harmonious partner for creamy pasta dishes. It is present and full-bodied on the palate without overwhelming the fine marine aromas. A very reliable and elegant choice that impresses with its balance and enhances the savory components of the Cognac cream sauce in a down-to-earth way.

Meursault AOC (Burgundy, France)

For a moment of pure extravagance, a Meursault from Burgundy is the ultimate wine recommendation. This prestigious Chardonnay impresses with its mineral depth and characteristic notes of fresh butter and toasted almonds. This aroma goes perfectly with the texture of the lobster crab and cream sauce. The aristocratic structure of the wine and its fine elegance elevate the entire dish to a new level. It is a very sophisticated accompaniment that impresses with its complexity and long finish. A wine for special moments that perfectly frames the maritime exclusivity of the prawns and provides deep aromatic satisfaction.

Pinot Blanc Baden quality wine (Baden, Germany)

A Pinot Blanc from Baden, ideally matured in large wooden barrels, brings a fine elegance and a subtle creaminess. The aromas of yellow apple and a hint of citrus fruit lend the heavy sauce a welcome lightness. Its moderate acidity and round body harmonize excellently with the pasta and lobster crab. The wine is very clear and structured on the palate, providing a nice contrast to the opulent Cognac cream sauce. An excellent choice for connoisseurs looking for a finely balanced pairing that emphasizes the freshness of the seafood and still has enough power for the sauce.

Chenin Blanc WO Stellenbosch (Western Cape, South Africa)

A Chenin Blanc from Stellenbosch has a fascinating complexity and a lively fruit aroma that interacts wonderfully with the cognac note. With its notes of honeydew melon, guava and a fine minerality, it provides an exciting accent to the cream sauce. As these South African wines often have a considerable amount of extract, they easily stand up to the intensity of the dish. The well-integrated acidity provides an invigorating freshness on the palate and prevents the combination from being too powerful. It is a modern and international wine pairing that impresses with its aromatic breadth and puts the lobster crab in a very lively light.

The recipe: