From rich, jewel-toned, sushi to smoky, char-grilled fillets, a well-chosen bottle of wine elevates any meal. With seafood, choosing the right vintage is easy — simply consider the following:
Richness of the Fish
Generally, the most suitable wine pairing will be dictated by the type of fish you’re serving. Shellfish and white fish tend to work best with lighter white wines; try something with medium body and a nice acidity like a Pinot Grigio or Sauvignon Blanc. Conversely, oily fish (salmon, tuna, etc.) have a richness that can stand up to a light red like Pinot Noir or a full-bodied white like Viognier.
Consider how your seafood will be prepared. For example, are you serving it raw, or grilled? Will it be dusted with bold spices, showered in fresh herbs, or accompanied by a buttery sauce? The cooking method and choice of seasonings will change the overall flavor of the dish and point you toward notes that you may want to balance or enhance. For example, temper the heat of a spicy preparation with a wine that has a touch of sweetness. Or, play up the buttery notes in a cream sauce by pairing it with a rich Oaked Chardonnay.
Making a unique dish or working with an unfamiliar ingredient? Ask the experts at our wine shop for the perfect pairing!