Seafood and wine are both delightful, and when served together, they are irresistible. Here are a few of our favorite pairings for your next seafood feast.
Oysters – Champagne
Some classic pairings need no improvement. Oysters and Champagne go hand in hand, with the effervescence and citrus notes in the wine complementing the delicate flavors of the food. Is there a more elegant or festive way to start a meal than with this combination?
Clams – Muscadet
The Pays Nantais region is located near the mouth of the Loire River, where it runs into the Atlantic. The local cuisine features lots of seafood, which is perfect for their wine. Muscadet, made from a grape called “Melon de Bourgogne,” is clean, crisp, minerally, and refreshing, making it the perfect wine for clams or other shellfish.
Mussels – Grüner Veltliner
The Austrian wine Grüner Veltliner has become increasing popular among sommeliers for its usefulness in food pairing. Dry and crisp, with a lean intensity and slight salinity, Grüner Veltliner heightens the flavor of steamed mussels in an aromatic vegetable broth.
Salmon – Pinot Noir
Among the richer and meatier fish popular in the US, salmon works very nicely with red wine. Pinot Noir is an excellent choice for salmon, with its silky texture and flavors of berry and spice.
Tilapia – Chablis
The appeal of tilapia lies partially in its simplicity and subtlety. Chardonnay from the region of Chablis in northern Burgundy is similarly loved for its clean, understated flavors of citrus and orchard fruit, as well as a racy tartness. Tilapia and Chablis, taken together, make for a meal that is both light and incredibly satisfying.
Catfish – Sparkling Rosé
The oily goodness of strongly flavored catfish needs a refreshing wine that provides lift and invigoration. Sparkling rosé can be found around the world from Champagne to Spain. Made from red grapes, rosé tends to have flavors of red fruits like cherry or plum and a slightly fuller body than most white wines making it a great match for savory catfish.
Tuna – Beaujolais
Another fish that pairs well with red wine, Tuna is often served as a steak with assertive sauces and presentations. Beaujolais, from the southernmost part of Burgundy, is made from a grape called “Gamay.” The light body and dry, fruity flavors in Beaujolais will be a great accompaniment for a hearty serving of tuna.
Shrimp – Provence Rosé
The Provence region lies on the Mediterranean coast of southern France and produces wines that complement seafood. Grilled or steamed shrimp pairs beautifully with rosé from Provence with its dry, crisp berry and herb flavors.
Lobster – California Chardonnay
The buttery richness of lobster is great with creamy, full-bodied Chardonnay – especially from California. Try one from the Russian River Valley in Sonoma or Santa Barbara in the Central Coast.
Scallops – Sauvignon Blanc
Scallops have a delightful but somewhat neutral flavor that goes well with many different ingredients. Sauvignon Blanc is light enough that it won’t cover up the scallops, and its citrus and grassy notes will enhance the flavor of the food.