Which Wine to Serve with Seafood Recipe

Which Wine to Serve with Seafood

Selecting the perfect wine to complement seafood involves considering the delicacy and flavours of the dish, with crisp whites like Sauvignon Blanc or light-bodied reds such as Pinot Noir often enhancing the oceanic flavours harmoniously.

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You’ve chosen the recipe and you’ve chosen the seafood but now for the wine. When it’s time to decide Which Wine to Serve with Seafood it can be far more daunting that actually preparing the meal. I have over the years I have combined various wines with various meals. Fortunately, I have been correct on most occasions but every now and again I mess up. Therefore, I thought I would produce a simple guide as to which wine is best served with which seafood.

I have included the most available wines by region but not by name as the list would be vast and I haven’t tried them all!!

Unlike many other drinks, wine can be served with a starter, appetiser, main dish and dessert and also be an ingredient.

Which Wine to Serve with Seafood can have a dramatic effect of how the dish tastes and enjoyed. Choosing a full bodied red wine instead of a Sauvignon Blanc with Dover Sole would change the entire dish and make it less enjoyable. The only red wines I would recommend with fish is a light Pinot Noir or a Gamay. They are neighbours from Beaujolais and Burgundy in France.

Light, Crisp Whites:

Sauvignon Blanc: Matches well with delicate white fish like sole or flounder, as well as seafood salads or dishes with citrusy flavours.

Pinot Grigio: Complements light seafood dishes such as shrimp scampi or grilled halibut.

Albariño: Works with shellfish like clams, mussels, and oysters, as well as lighter seafood pasta dishes.

Medium-Bodied Whites:

Chardonnay: Pairs nicely with richer seafood like lobster, crab, or shrimp with cream sauce, as well as grilled or roasted fish.

Viognier: Matches well with spicy seafood dishes or seafood with tropical fruit elements.

Vermentino: Works with grilled fish or seafood pasta dishes with herbs and tomatoes.

Sparkling Wines:

Champagne/Sparkling Wine: Enhances the flavours of shellfish, sushi, caviar, or fried seafood due to its acidity and effervescence.

Light Reds:

Pinot Noir: Complements salmon, tuna, or other fatty fish, as well as seafood stews or paellas.

Gamay: Works with grilled fish or seafood dishes with lighter sauces.

Rosé:

Dry Rosé: Versatile, pairing well with a variety of seafood, from grilled shrimp to seafood salads or sushi.

Remember, personal preference plays a significant role in wine pairing. It’s always a good idea to experiment and find what works best for your palate.