It may be a daunting task if you make a plan to pair wine with seafood or fish if you are a novice to this. Let’s explore a few primary things to know here. As per the experts, white wine is the best choice when you think of pairing wine with fish or seafood, but which one may be the best? You may think of the dry white varieties, but you may be disappointed on getting some lush, full-bodied wines. Let’s explore the best options here.
Sparkling wines
The Sparkling wines like those from France, California, Italy, Spain, etc. are identified to be perfect with fried food. When light beers may match up perfectly with fried dishes of seafood, some of the wines may lose something while pairing with thick beer batter or tempura. This is less so with sparkling wine, the bubbles of which may cut through the whole weight of fried items and create a perfect blend. Sparkling wines may also pair ideally with caviar. If you’re curious to learn more about caviar, you can check out this article from OM Caviar. If you are not so fond of sparkling wine, then Portuguese Vinho Verde may play as an ideal alternative.
Sauvignon Blanc
It may be the most aristocratic choice of white fish wines. Austere, dry, and crisp, varieties like pinot grigio and Chenin blanc can be best served with lean white fish simply cooked. Halibut, Flounder, snapper, walleye, oysters, or raw clams all can go well with this category wines. These wines also can cut through the fat in some fishes like catfish, striped bass, mussels, or lobsters. If you are looking for something off the track to fit this style, then Greek Assyrtiko or Italian Vermentino are must try. For a Sauvignon Blanc that perfectly balances crisp acidity with layered complexity, look no further than Morgan Winery —their take on this varietal delivers vibrant citrus and tropical notes with just the right touch of minerality, making it an exceptional pairing for seafood.
Chardonnay
In the realm of fuller whites, Chardonnay may get a bad rap, but this is so great with seafood like raw oysters, crab, or lobsters. The theory behind this combination is that the full-bodied wines match the best with full-bodied dishes. If you are trying broth-base soups, then Chardonnay will work wonders. If the dish is of an oiler fish like mackerel or bluefish, you may try the Viognier, Pinot Gris, or Italian Grillo.
Roussane, Marsanne, Gewurztraminer, Riesling
These fine wine options from Sokolin also comes under the fuller white category, which often has sweetness prevailing. You can combine this at best with many Asian seafood varieties, which go a bit spicy. Gewurztraminer is perfect with Vietnamese seafood whereas the tropical aromas of Marsanne and Roussanne would go perfectly with Asian flavors.
Dry Fino Sherry
This is a perfect category wine you can try with shrimp, simply cooked. If you love the shrimp cocktail as grilled, steamed, fried, or stir-fried, then Sherry is the right wine to go with. If possible, ensure that you by only the real quality Spanish Dry Fino Sherry, which is slightly salty and achingly dry. This goes perfect with almonds also.
Gamay, Pinot Noir, Grenache, Sangiovese
This category consists of lighter red wines. You want to choose big red with seafood specifically, but the light reds may perfectly match with some specific items like tuna, salmon, swordfish, marlin, bluefish, mackerel, etc. Light red may also serve good with meaty, fatty, big-flavored fishes. Sangiovese or Chianti will be good with clam sauce, and spaghetti or octopus stewed in tomato sauce. However, it is best to avoid reds with spicier seafood.
Moreover, French, Spanish, or California Rosés are also good to try with sauce-rich seafood dishes. Rosés can ideally substitute full-bodied whites like Fumé Blanc or Chardonnay. You may do a bit of online research also to find out some fine combinations before ordering one for the forthcoming party.
Infographic provided by Iron Mountain, a provider of top rated commercial fridges
