Finding the perfect wine to compliment your seafood is an art that enhances the flavours of both the food and the wine. Each wine pairing is dependent on texture, flavour and aroma.
The perfect seafood dinner is best enjoyed with a sea-view and a glass of wine. While there are some classic combinations, we wanted to make sure that no matter what kind of seafood you choose, you’ll know which wine to pour. To help you determine the right match, we’ve put together a guide that aims to accompany every seafood dish with the most ideal wine pairing.
The richness of salmon makes it a great red wine pairing. Forget about red wine not going with seafood. As a heartier fish, salmon can certainly be enjoyed with a red wine. However, aim for something that isn’t overly tannic. Pinot Noir is a light option that gives a nice balance to the dish.
These white fish call for a dry, white wine such as Sauvignon Blanc or dry Riesling. These refreshing, citric wines are ideal options for these delicate, mild fish. Try cooking these fish with Asian flavours for the perfect accompaniment to a dry, white wine.
Raw fish (sashimi, poke bowls, ceviche) and oysters have a level of freshness that maintains the flavours of the sea – briny yet light and sweet. A sparkling or dry white help balance these raw flavours. This wine & seafood pairing is the perfect way to start a summer meal.
Tuna and rosé is a delicious pairing loved by many. The fruity rosé matches the tender freshness of raw tuna – making it the perfect combination. A light red such as Pinot Noir goes best with a seared or grilled tuna.
Chardonnay is hands-down the best wine pairing for lobster due to the way lobster is usually prepared. The creamy, full bodied Chardonnay provides a complementary match to a buttery, grilled lobster tail or a creamy lobster bisque.
The delicacy of crab meat pairs beautifully with vibrant, fruit-layered wines such as a dry Riesling or a citric Pinot Grigio. For cold crab with citrus flavours, try a Pinot Grigio. For a warm, buttery crab, opt for a dry Riesling.
Written by Emily Nagy
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