What Wines Pair Best with Seafood?

Pairing wine with seafood can be a tricky task as there are various types of seafood dishes that have different textures, flavors, and cooking styles. However, when paired correctly, the right wine can enhance the flavor of seafood and elevate the overall dining experience. Here are some tips on how to pair wine with seafood.

A glass of wine with a delicious seafood lunch or dinner is almost cliché, but we pair the two for a reason. Whether white or red, rosé or brut, the right wine takes your seafood experience to another level.

When considering your seafood, you have to know three things: the intensity of flavor, the texture of the meat, and if it’s a heavy or light fish and whether go to liquor store or order online for hassle free alcohol delivery. For the wine, you also need to know the color, the sweetness, and whether or not you want sparkling or still. Based on these traits, we’ve come up with four perfect pairings you can impress your friends with at your next dinner party.

Light-bodied Red Wines

While white wine is the go-to choice for pairing with seafood, some light-bodied red wines such as Pinot Noir can complement certain seafood dishes. Pinot Noir pairs well with grilled salmon or tuna as the light tannins in the wine do not overpower the flavor of the fish.

Medium-bodied White Wines

Medium-bodied white wines such as Meomi Chardonnay and Chenin Blanc are perfect for seafood dishes with a cream or butter-based sauce. The richness of the wine complements the creaminess of the sauce, enhancing the flavor of the dish.

Light-bodied White Wines

When it comes to pairing wine with seafood, light-bodied white wines such as Sauvignon Blanc, Pinot Grigio, and Albarino are excellent drink choices. These wines are a great match for lighter seafood dishes such as oysters, clams, and shrimp as they do not overpower the delicate flavors of the seafood.

Rose Wines

Rose wines are a great option for seafood dishes that have a hint of spice, such as grilled shrimp or scallops. The subtle sweetness and acidity of the wine balance out the heat of the spice, creating a harmonious pairing.

Sparkling Wines

For special occasions or celebrations, pairing seafood with sparkling wine such as Champagne or Prosecco is a classic choice. The effervescence and acidity of the wine complement the delicate flavors of the seafood, creating a perfect pairing.

When pairing wine with seafood, it’s important to consider the cooking method and the sauce used in the dish. As a general rule, lighter seafood dishes pair well with light-bodied white wines, while heavier dishes pair well with medium-bodied white wines or light-bodied red wines. With these tips in mind, you can enhance your seafood dining experience by selecting the perfect wine pairing.

Pairing Wines with Seafood

Dry Riesling With Smoked Salmon

• Chateau Ste Michelle Riesling

• Fetzer Riesling

Smoked salmon is rich in flavor. Considering the notes of fire and smoke that accompany it, smoked salmon should be paired with something dry that has a truly balanced acidity.

A dry Riesling is the perfect companion. The refreshing wine enriches the smoked salmon’s earthy flavor rather than overwhelming it with sweet, acidic notes. Still, avoid medium dry and sweeter Rieslings.

Sauvignon Blanc With Zesty Tilapia

• Matua Sauvignon Blanc

• Oyster Bay Sauvignon Blanc

When it comes to light, zesty Tilapia, try pairing it with a sauvignon blanc. Depending on the ripeness of the grapes, the wine will carry hints of green apple, passion fruit and white peach. With such green and herbaceous flavors, this wine pairs seamlessly with a bright Tilapia recipe.

Elements of the wine should always share similar characteristics with the food on your plate, and when it comes to citrus and acidity, a sauvignon blanc will be your ideal match.

Gamay with Grilled Salmon

• Louis Jadot Beaujolais Villages

• Louis Jadot Beaujolais

Grilled salmon during the summer should be a backyard staple for anyone who enjoys seafood. Gamay is a light- to medium-bodied wine that contains low tannins and high acid. As long as whatever you’re cooking comes off a grill and is mildly sweet in flavor, this wine is ideal. For a lighter, more traditional pairing, choose a zinfandel or rosé that will complement the char and smokiness of the grilled fish.

Seafood and wine go together like peanut butter and jelly so long as you choose the right one. These four pairings will work flawlessly the next time you decide to serve a bottle of wine with a delicious plate of fish. Remember to sip slowly and let the flavors do all the work.

Pinot Noir with Oven Roasted Herring

• Hahn Pinot Noir

• Josh Cellars Pinot Noir

Herring, much like tuna, is a heavy fish. It can almost be compared to steak, which is why a medium to full-bodied wine is ideal for pairing. With its warm, fruity flavors, a medium bodied pinot noir works well with an oven-roasted herring. While it may seem like a heavy meal, the pairing allows for the wine and herring to balance each other out without leaving you feeling too full.