What are the best wine pairings for seafood?

Seafood is a versatile and delicious ingredient that can be enjoyed in many different ways. However, choosing the right wine to accompany your seafood dish can be tricky, as different types of fish and shellfish have different flavors, textures, and cooking methods. In this article, you will learn some general guidelines and tips on how to pair wine and seafood, as well as some specific examples of wine and seafood combinations that work well together.

1 Basic principles

The first thing to consider when pairing wine and seafood is the weight and intensity of both the food and the wine. You want to balance the richness and flavor of the dish with the body and acidity of the wine, so that neither one overwhelms the other. As a general rule, lighter and leaner seafood, such as white fish, scallops, or shrimp, goes well with lighter and crisper white wines, such as Sauvignon Blanc, Pinot Grigio, or Riesling. On the other hand, heavier and fattier seafood, such as salmon, tuna, or lobster, can handle more full-bodied and complex white wines, such as Chardonnay, Viognier, or Chenin Blanc.

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Teresa Gomes 🍷

I offer a gateway to unforgettable Portuguese wine experiences tailored for businesses and wine enthusiasts 🔸 Sommelier & Wine Educator 🔸 Message me "VINHO" to get a free Portuguese wine poster
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Além de marisco (camarão, lagosta, caranguejo, lagostim, etc.) vou incluir bivalves (mexilhão, ameijoas, etc.). Logo, além do sabor e textura, a confecção e o molho desempenham um papel determinante na escolha do vinho. Alguns princípios básicos: 1) confecção ligeira (cozido, grelhado, aberto ao vapor) vinhos com acidez presente (branco/rosé); 2) se acompanhado de molhos de manteiga ou natas, um branco com textura, que por si só, deixa também a boca "amanteigada"; 3) se o sabor for picante, sempre vinhos com algum açúcar residual; 4) para molhos de caldeirada com tomate, um tinto jovem, ligeiro, sem estágio em madeira, o ideal mesmo seria um Palhete; 5) o vinho rosé será o mais versátil para os frutos-do-mar.

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Mariela Velasquez Torrico

FOUNDER I Asesoría Técnica Alimenticia I Asesoría Comercial local I BtoB I Conexión Industrial
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Me gusta la redacción y la coherencia, pero añadiría vinos rosados para el maridaje de platos con pescados con porcentaje de grasa más altos.

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Michel Hastain

organisme de formation chez passion gourmande lochoise
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Les vins blancs sont en général les plus courtisés . Après certains vins rouges à caractères léger peuvent convenir.Nous avons la chance de pouvoir disposer dans notre pays un panel de vins très importants d'une région à une autre ,maintenant ceci restera une histoire de gout personnel. C' est au sommelier de vous conseiller, en fonction de la composition du plat en tenant compte de votre gout

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Nicole Carr

Retail Specialist within the food and fine wine arena
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I also like to consider time of day, if it’s a lunchtime affair I’m most likely going to choose a lower alcohol white wine such as a Picpoul or Pinot Blanc

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2 Matching flavors

Another factor to consider when pairing wine and seafood is the flavor profile of both the food and the wine. You want to either complement or contrast the dominant flavors of the dish with the aromas and tastes of the wine, depending on the effect you want to achieve. For example, if your seafood dish has a citrusy or herbaceous sauce or dressing, you can complement it with a wine that has similar notes, such as Sauvignon Blanc, Verdejo, or Albariño. If your seafood dish has a spicy or smoky flavor, you can contrast it with a wine that has a sweeter or fruitier character, such as Riesling, Gewürztraminer, or Rosé.

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David Pires

Business Development & Operations Management @ PLEXUS & BOA || Consultor Imobiliário (part-time) @ REMAX
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In Portugal, we typically eat seafood without much seasoning or sauces. We use salt and that's it! And, therefore, the taste we feel is normally the own seafood taste and, in my opinion, the best wine that goes with red seafood (shrimps, prawns, crabs, lobster, etc.) flavour is the rose wine. As for the black seafood, such as shells and "percebes" (no English translation for this seafood, I am sorry!) I prefer a young wine. It's not a very technical opinion, but it's my opinion. 🥂 Note: A friend told me that "percebes" translates to English as "goose barnacles". ✔️

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Michel Hastain

organisme de formation chez passion gourmande lochoise
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En principe sur des fruits de mer, il est conseiller des vins blancs secs avec des arômes florales ou d'agrumes ayant une légère acidité.le choix se fera en fonction du plat servi .Pour ma part sur des fruits de mer je ne conseillerai pas de vin doux,

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Nicole Carr

Retail Specialist within the food and fine wine arena
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When eating a spicy dish, varietals like Verdelho, Fiano and Gewurtztraminer taste sweeter than they would on their own or with more savoury seasonings

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3 Exploring regions

A third aspect to consider when pairing wine and seafood is the origin and tradition of both the food and the wine. Sometimes, the best way to find a perfect match is to look at the regional cuisines and wines that have evolved together over time. For example, if you are preparing a Mediterranean seafood dish, such as paella, bouillabaisse, or grilled sardines, you can pair it with a wine from the same area, such as Rioja, Cava, or Provence Rosé. If you are making a Japanese seafood dish, such as sushi, sashimi, or tempura, you can pair it with a wine that has a similar freshness and delicacy, such as Sake, Sparkling Wine, or Pinot Noir.

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Michel Hastain

organisme de formation chez passion gourmande lochoise
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Il faut faire confiance au sommelier, lui seul connait ses vins, et il pourra au mieux vous conseiller.Il est souhaitable de consommer un vin de région si l'on se trouve en bord de mer

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4 Breaking the rules

The last thing to remember when pairing wine and seafood is that there are no hard and fast rules, only suggestions and preferences. The most important thing is to enjoy the food and the wine, and to experiment with different combinations that suit your palate and mood. You can always try something new and unexpected, such as pairing seafood with red wine, as long as you follow some basic principles of balance and harmony. For example, you can pair a light and fruity red wine, such as Beaujolais, Gamay, or Pinot Noir, with a meaty and flavorful seafood dish, such as tuna steak, salmon burger, or octopus salad.

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5 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What are the best wine pairings for seafood?

1

2

3

4

5

1 Basic principles

2 Matching flavors

3 Exploring regions

4 Breaking the rules

5 Here’s what else to consider

Culinary Management

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What are the best wine pairings for seafood?

1

2

3

4

5

1 Basic principles

2 Matching flavors

3 Exploring regions

4 Breaking the rules

5 Here’s what else to consider

Culinary Management

Rate this article

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