This blog is for all you seafood lovers! If you are looking for a way to enhance your dining experience & flavour pallet, then you have to try pairing a bottle of wine with seafood of your choice!
The type of seafood you are eating will determine the type of wine you should be drinking. There are many different types of wine and seafood pairing options, ranging from the traditional pairing of crisp sparkling with oysters to Chardonnay paired with shellfish and the less traditional pairing of salmon with Pinot Noir.
A common saying is that white wine goes with white meat and red wine goes with red meat. But there are exceptions to every law. And when it comes to food, giving in to our cravings is the best choice. Keep reading to find out what kind of seafood you can best pair with the five basic types of wines available in the market.
Here’s How You Can Pair Different Types Of Wine With Seafood
1. White Wine (Moderate): Chardonnay
Lobster is a very scrumptious seafood option. There are a lot of ways in which you can make a tasty dish out of lobster. When it comes to selecting a wine to serve with lobster, Chardonnay is without a doubt the best option, regardless of whether you bake, broil, grill, or steam it. If you include a cream sauce or a drizzle of butter, the wine also tastes great.
You have other choices besides Chardonnay in this situation. Additionally, Sauvignon Blanc, Riesling, or Gerwürztraminer go well with lobster. Consider a red wine like an unoaked Barbera for lobster dishes with tomato-based sauces.
2. White Dry Wine: Pinot Gris or Sauvignon Blanc
Pairing fish such as cod and tilapia with dry white wines such as Pinot Gris or Sauvignon Blanc brings best flavours in both of them. The fish’s natural flavours are brought out further by the earthiness of the pour, which also feels good on the palate. It will be difficult to find a more pleasant tasting experience than the one you will have when you combine the crisp dryness of these wines with the silky smoothness of fish like cod or tilapia.
The ideal wine for many different kinds of fish dishes is known to be Pinot Gris. It pairs well with seafood because of its high acidity and fruity flavours. Pinot Gris is served chilled and is more on the drier end of the wine spectrum. Compared to Pinot Gris produced in France or Italy, American Pinot Gris has less acidity. An oily fish pairs well with this crisp wine. The citrus and fruity flavours of this wine can be enhanced by a nice seared mackerel.
3. Red Wine: Pinot Noir
Salmon, much like tuna, have a thicker and more robust body than other fish. As a result, it is capable of competing with certain red wines. One of the most successful choices for a red wine to drink with this fish is a stunning Pinot Noir. Because of its higher acidity, it is able to cut through the greasiness of the fish, and the fruity notes complement the flavour of the fish’s rich, buttery texture. Additionally, the fruity flavour of the wine is brought out by the iron-rich fish.
4. Sparkling Wine: Champagne and Prosecco
Champagne and caviar are among the best wine and seafood pairings. A dry Champagne pairs well with caviar’s fat, and salt content, giving the palate a wonderful flavour experience while also clearing it. If sparkling wines aren’t your thing, a citrusy or herbaceous Sauvignon Blanc is a great substitute.
Although many people think that the sweet Italian Prosecco sparkling white wine goes best with an equally sweet dish, like dessert, in general, the two potent bursts of sweetness can occasionally overpower the palate. A salty fish dish would be a better choice to go with this bubbly beverage. The traditional cod or haddock-based fried fish and chips that are so popular today are the ideal partners for Prosecco’s crisp, citrusy sweetness. The acidity and effervescence of this sweet wine enhance the savoury battered coating.
5. Rosé Wine
You have countless drink choices for afternoon meals to pair with rosé because of its wide range of styles. While the flavours of various rosés vary, they all have a fruity undertone that makes them a wonderful addition to any hot summer meal. Dry rosé goes well with lighter fare like salads or shellfish. Since it is less sweet, your meal won’t be overpowered. Rosés with a medium to the full body have a bolder flavour. The flavours of dishes that include heartier seafood, like lobster, salmon, or tuna, will be enhanced by these wines.
6. Dessert Wine: Manzanilla Sherry
Manzanilla is nearly identical to Fino sherry. The primary distinction is in the region; only in and around Sanlucar de Barrameda, a town that is closer to the sea than Jerez, can manzanilla be grown and matured. It is lighter than Fino wines because of the climatic differences. Foods like grilled or garlic prawns, fried sardines, oysters, fried squid, and octopus pair well with this wine.
A protein like seafood can be used in so many different ways. You can prepare a variety of species in numerous different ways. Additionally, there are many options available for choosing the ideal wine to pair with your meals. Try out the combinations given in this blog and then experiment by yourself to explore more options.
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