It’s time for the age old rule of only serving white wine with seafood out the window! This guide provides simple suggestions for pairing wine with a few of our favorite seafood dishes. But remember, while wine pairings can really bring out the flavors of both, it’s very much about what you like!
For fried calamari, choose a fruity Chenin Blanc or Pinot Grigio. For calamari swimming in tomato sauce, try a zesty Sauvignon Blanc.
For simple steamed clams, try a Sauvignon Blanc or dry rose. For clams served in a cream sauce, try a oaky Chardonnay. For clams in tomato sauce, we like something with acidity like a Sauvignon Blanc or Muscadet.
Champagne and caviar are a match made in heaven! Try a dry sparkling wine or an unoaked Chardonnay.
With broiled cod, a Pinot Blanc or white Bordeaux.
Chardonnay from California or Washington are fabulous with fresh boiled crab or crab cakes.
This fish is very neutral yet pairs wonderfully with many different flavors. A crisp Pinot Grigio or lightly oaked Chardonnay would pair nicely.
So many pairings to choose from for this one! A nice White Burgundy from France, a California Chardonnay, Pinot Noir, or a fruity Rose will all work incredibly well with this rich seafood.
Mussels can be paired with many different flavors and thus allow for many different pairings! For simple steamed mussels stick with a Riesling or Sauvignon Blanc. For mussels with a creamy sauce, try a Chardonnay. For mussels in herbs and spices, try an acidic Sauvignon Blanc or Pinot Gris or Pinot Noir.
For raw oysters stick with bubbles (champagne or sparkling rose), Muscadet or a dry Riesling.
Pinot Noir is a great choice to stand up to the richness of salmon while still being light enough.
Scallops have a natural richness that demands a highly acidic wine. Pair with a Chenin Blanc.
For simple preparations of shrimp, a fresh Vinho Verde from Spain. For a shrimp surrounded by herbs, garlic and butter a mineral Sancerre or crisp Sauvignon Blanc.
With this oily fish, something that’s light and bubbly makes a great pairing. Try a sparkling dry rose or champagne.
Pinot Noir adds the perfect amount of acidity to cut through the fat. Beaujolais or a slightly chilled Gamay would also do the trick.