{"id":640,"date":"2017-07-20T15:00:00","date_gmt":"2017-07-20T19:00:00","guid":{"rendered":"http:\/\/dev.wtso.com\/blog\/index.php\/2017\/07\/20\/2017-7-13-pairing-wine-with-seafood\/"},"modified":"2022-10-25T11:47:25","modified_gmt":"2022-10-25T15:47:25","slug":"pairing-wine-with-seafood","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/pairing-wine-with-seafood\/","title":{"rendered":"Pairing Wine With Seafood"},"content":{"rendered":"

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.<\/p>\n

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Oysters – Champagne<\/h2>\n

Some classic pairings need no improvement. Oysters and Champagne<\/a> 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?<\/p>\n

Our French wine recommendation:<\/h5>\n

Champagne Philippe Prie\u0301 Brut Tradition<\/a><\/p>\n

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Clams – Muscadet<\/h2>\n

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.<\/p>\n

Our French wine recommendation:<\/h5>\n

94 Pt. Domaine de la Potardie\u0300re Muscadet Se\u0300vre et Maine Sur Lie Loire 2021<\/a><\/p>\n

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Mussels – Gr\u00fcner Veltliner<\/h2>\n

The Austrian wine Gr\u00fcner Veltliner has become increasing popular among sommeliers for its usefulness in food pairing. Dry and crisp, with a lean intensity and slight salinity, Gr\u00fcner Veltliner heightens the flavor of steamed mussels in an aromatic vegetable broth.<\/p>\n

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Salmon – Pinot Noir<\/h2>\n

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.<\/p>\n

Our Oregon wine recommendation:<\/h5>\n

Willamette Valley Pinot Noir 2019 A\u0301rdi\u0301ri Winery and Vineyards<\/a><\/p>\n

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Tilapia – Chablis<\/h2>\n

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.<\/p>\n

Our French wine recommendation:<\/h5>\n

Chablis 1er Cru 2020 Domaine Besson Vaillons<\/a><\/p>\n

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Catfish – Sparkling Ros\u00e9<\/h2>\n

The oily goodness of strongly flavored catfish needs a refreshing wine that provides lift and invigoration.\u00a0Sparkling ros\u00e9 can be found around the world from Champagne to Spain. Made from red grapes, ros\u00e9 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.<\/p>\n

Our French wine recommendation:<\/h5>\n

92 Pt. Bernard Lonclas Rose\u0301 Champagne Brut NV<\/a><\/p>\n

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Tuna – Beaujolais<\/h2>\n

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.<\/p>\n

Our French wine recommendation:<\/h5>\n

92 Pt. Beaujolais Cru Morgon Les Charmes Red 2020 Annick Bachelet<\/a><\/p>\n

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Shrimp – Provence Ros\u00e9<\/h2>\n

The Provence region lies on the Mediterranean coast of southern France and produces wines that complement seafood. Grilled or steamed shrimp pairs beautifully with ros\u00e9 from Provence with its dry, crisp berry and herb flavors.<\/p>\n

Our French wine recommendation:<\/h5>\n

91 Pt. Coteaux d’Aix en Provence Rose\u0301 2021 Valle\u0301e des Pins<\/a><\/p>\n

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Lobster – California Chardonnay<\/h2>\n

The buttery richness of lobster is great with creamy, full-bodied Chardonnay –\u00a0especially from California. Try one from the Russian River Valley in Sonoma or Santa Barbara in the Central Coast.<\/p>\n

Our California wine recommendation:<\/h5>\n

Pine and Brown Russian River Valley Chardonnay 2021<\/a><\/p>\n

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Scallops – Sauvignon Blanc<\/h2>\n

Scallops have a delightful but somewhat neutral flavor that goes well with many different ingredients. Sauvignon Blanc<\/a> is light enough that it won\u2019t cover up the scallops, and its citrus and grassy notes will enhance the flavor of the food.<\/p>\n

Our Spanish wine recommendation:<\/h5>\n

Bodegas Bellavista Hoffman Sauvignon Blanc 2021 Vino de la Tierra Spain<\/a><\/p>\n

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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 […]<\/p>\n","protected":false},"author":14,"featured_media":6184,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345,336],"tags":[799,45,520,798,296],"class_list":["post-640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","category-wine-learning","tag-pairing-with-seafoods","tag-pairings","tag-seafood","tag-seafood-pairings","tag-summer"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=640"}],"version-history":[{"count":7,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/640\/revisions"}],"predecessor-version":[{"id":6187,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/640\/revisions\/6187"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/6184"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}