Pair lobster, langoustine fried with Coche-Dury Corton-Charlemagne Grand Cru from Bourgogne Côte de Beaune like a sommelier

tip Duck liver, goose liver
tip Orange sauce
tip Lemon/lime
tip Fat and acidic sauce (e.g. wine, cream)
tip Fat sauce (e.g. cream, cheese)
Fish roe/caviar
Fresh herbs
Green asparagus
   --  Hot but not burning hot spices
Honey glazed
Preserved peach apricot
tip Creamy risotto
tip Mayonnaise
Freshly ground pepper
Parsley
Grated grapefruit peel
Roasted croutons
Roasted nuts
Strong but not hot spices
Fried mushrooms
Fried apple
tip Vegetable stew
tip Acidic sauce (e.g. wine, citrus)
Sauce from broth of clams
tip Sweet and sauer sauce
Dried apple
   --  Tropical fruit
Truffle
White asparagus
Eatable flowers
Herb spices