What’s the Best Wine to Pair with Seafood?

Seafood is one of the most versatile foods around. From mussels to shrimp, crab to lobster, there’s no limit to the delicious combinations you can create. But when it comes to pairing wine with seafood, it can be a little tricky.

The perfect wine pairing can elevate a meal from good to great, and with seafood, it’s all about finding the right balance of flavors. Here are some tips on how to choose the best wine to pair with your favorite seafood dishes.

1. Start with the basics: white wine
When it comes to seafood, white wine is the classic pairing. Whites tend to be lighter in body and acidity, which complements the delicate flavors of seafood. Sauvignon Blanc, Pinot Grigio, and Chardonnay are great options that pair well with most seafood dishes.

2. Consider the preparation
The way your seafood is prepared can influence the wine pairing. For example, if you’re enjoying grilled salmon, a richer white wine such as a Chardonnay can stand up to the smoky flavors. If you’re having seafood in a creamy sauce, a wine with higher acidity like Sauvignon Blanc will cut through the richness and refresh the palate.

3. Don’t overlook rosé
Rosé is often thought of as a summer wine, but it can be a great option for seafood pairings. A dry rosé has a light and refreshing quality that pairs well with light seafood dishes like oysters or shrimp cocktail. Plus, the pink hue can be a fun addition to any table setting.

4. Try something sparkling
Sparkling wine isn’t just for celebrations – it can be a great pairing for seafood, too. A brut or extra brut Champagne is a classic pairing for oysters or other raw shellfish. A sparkling rosé can also work well with seafood, especially if it has higher acidity.

5. Experiment with reds
While white wine tends to be the go-to for seafood pairings, there are some red wines that can work well, too. Lighter reds like Pinot Noir or Gamay have low tannins and pair well with lighter seafood dishes like salmon or tuna. A red wine with higher acidity like a Barbera or Rosso di Montalcino can also work with seafood in tomato-based sauces.

6. Consider the region
The region where your seafood is caught can also influence the wine pairing. For example, if you’re enjoying Alaskan salmon, a Pinot Noir from Oregon can be a great match. If you’re having lobster from Maine, a Chardonnay from California could work well. Doing a little research about the flavors and terroir of the region can help you find the perfect wine pairing.

In summary, there are plenty of wine pairing options for seafood. With white wine as the classic choice, sparkling, rosé, and lighter reds are all worth exploring. Ultimately, it all comes down to personal preference and experimenting with different flavors. With a little knowledge and a lot of tasting, you’ll find the perfect pairing to complement your favorite seafood dishes.