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What wine you choice to drink with your delicious seafood, is really a personal preference and there’s no right or wrong, but here are some suggestions:

  • Halibut and Oysters – chesin blanc, sauvignon blanc, pinio grigio
  • Crab and lobster  – chardonnay, viogier, pinot gris
  • fried seafood – sparkling whites and champagne
  • clams,scallops and lobster – albarino and vedelho, proscecco, dry riesling,seyval blanc
  • boiled shrimp – dry fino sherry from spain, vinho verde
  • tuna, salmon and blue fish – pinot noir, sangiovese, grenache, vin gris, semillon
  • Ceviche – sauvignon blanc
  • seafood stews – marsanne
  • seafood in a cream based sauce – chardonnany
  • Spicy Cajun dishes – rose’s work well
  • sushi – sake or a semi dry riesling
  • scallops – sauvignon blanc, chardonnay, brut sparkling wine, pinor noir
  • tuna – sauvignon blanc, pinot noir, chardonnay, merlot
There are even wine and seafood festivals complete with wine, fresh seafood, music and cooking demonstrations held in California, Oregan and Florida.
Sources:
  1. http://www.theworldwidewine.com/wine_and_food/wine-and-seafood.php
  2. http://www.novusvinum.com/pairings/fish&shellfish.html
  3. http://fishcooking.about.com/od/howtochoosefreshfish/tp/wines_and_fish.htm
  4. http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
Pairing Wines with Seafood
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