Tayson Pierce: Rothchild Rosé and Lobster, It’s a Wrap

Tayson Pierce Rothchild Rosé paired with Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate

An invitation to taste through the new line of Tayson Pierce single-vineyard, limited production Napa Valley wines, paired with Wally’s Santa Monica Executive Chef Ryan Kluver’s gourmet cuisine, came at just the right time. 

I’ve been somewhat down lately. It seems to me that good ol’ common sense has gone out the window– disrupting everything from what’s politically acceptable to what’s environmentally necessary. Our views are polarized and most people are unwilling to cross the aisle. Well, I decided to breach one of my own boundaries and cross La Cienega Boulevard (LA’s east-west dividing line whose crossing represents a real commitment). 

Estate Proprietor Taylor Rothchild graciously hosted the evening and introduced the history and distinctive qualities of each of his wines. He began by telling us that the brand name Tayson Pierce is a mash-up of his and his brothers’ names: Taylor, Grayson, and Pierce. Taylor followed in his father Eric’s winemaking footsteps (foot stomps?) and traveled to France, Italy, Greece, and Croatia to broaden his oenological experience. Once settled back in Rutherford, California, Taylor introduced a line of vintage, NV and Rosé Champagnes (produced in France of course) and crafted the wine we’ll explore in this post, the Rothchild Rosé.

Champagne Éric Philippe

But first, a few words about Champagne Éric Philippe. I was especially taken with the Extra Brut, made from a blend of Grand Cru and Premier Cru Pinot Noir and Chardonnay. The toasty notes of brioche, almonds and green apple along with a healthy dose of acidity loudly spoke French to me. I found it a delightful, true representation of classic, slightly funky Champagne flavors– enhanced by a low 1% dosage (added sugar) to naturally express terroir. My favorite of the three Champagnes we tasted.

Tayson Pierce Rothchild Rosé

2017 is the first vintage of the Tayson Pierce Rothchild Rosé. A lovely salmon color, the wine is primarily composed of Grenache with the support of Carignan and a soupçon of Syrah. If you’ve read my past posts here on Sippity Sup, you know that I love Rhône varietals. This blend does not disappoint. Neither did Greg’s recreation of Chef Ryan’s Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate.

Seafood cries out (unfortunate lobster connotation) for a wine with a fair amount of acid and minerality. The Rothchild Rosé is bright and somewhat saline, with a distinctly round and juicy mouthfeel. Citrus and stone fruit flavors, with tart raspberry notes from the Grenache, complement the pomegranate arils in the wrap. The wine’s bracing acidity, along with fresh crunchy lettuce, cuts through the succulent texture of the lobster and the rich celery root remoulade. This new Rothchild Rosé is elegant and rich, with layered lingering flavors and a nice weight. Yum! I do feel better. KEN

Tayson Pierce Rothchild Rosé paired with Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate
Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate

Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate 

Print This Recipe Total time Yield 8Source Adapted from Chef Ryan KluverPublished
Grilled Lobster Lettuce Wraps with Sesame Remoulade and Pomegranate


  • 2 tablespoon tahini
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • ½ cup sesame oil
  • salt and pepper (as needed for seasoning)
  • 4 (6 to 8 oz) raw lobster tails
  • 1 celery root (peeled and cut into fine julienned “matchsticks”)
  • ¼ olive oil
  • 8 whole little gem lettuce leaves
  • 8 whole baby red butter lettuce leaves (or similar red lettuce)
  • 8 whole parilla sesame leaves (you may also use shiso leaves)
  • micro-green or fresh baby herbs (as needed for garnish)
  • 2–3 tablespoon pomegranate molasses


Make the sesame remoulade: In a medium bowl combine tahini, lemon juice, Dijon and whole-grain mustard. Whisk until smooth and then begin to slowly add the sesame oil, whisking the whole time, until emulsified and thick. You might not use all of the oil, use your judgment. Season to taste with salt and pepper.

Toss julienned celery root with just enough of the sesame remoulade mixture to coat. Set aside up to 2 hours in advance.

Just before serving heat a grill or grill pan to medium-high.

Leaving the lobster in its shell cut the lobster tails in half lengthwise. Brush the exposed flesh with olive oil and season them with salt, and pepper. Run a skewer lengthwise through each tail section to keep it straight while grilling. Set the tails aside while prepping the serving plates with the rest of the ingredients.

Create the lettuce wraps by placing a green little gem lettuce leaf onto the center of each of 8 salad plates, top each with a baby red butter lettuce leaf, and then a sesame leaf. Scatter a few fresh micro-greens on top of the lettuce stacks.

When ready to serve grill the lobster tails flesh side down for approximately 5 minutes, then flip for another 3 or 4 minutes until cooked through. Quickly remove the tail meat from the shells and place them together in a large bowl. Gently toss with pomegranate molasses. Season lightly with salt and pepper if you like.

Top each of the lettuce stacks with one section of lobster tail, about 2 heaping spoonfuls of the celery root mixture, a sprinkle of pomegranate seeds and a few more fresh micro-greens. Serve immediately, encouraging the diner to pick the wraps up and eat them out of hand.