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:
- http://www.theworldwidewine.com/wine_and_food/wine-and-seafood.php
- http://www.novusvinum.com/pairings/fish&shellfish.html
- http://fishcooking.about.com/od/howtochoosefreshfish/tp/wines_and_fish.htm
- http://kathleenlisson.blogspot.com/2008/01/wine-and-fish-pairing-guide-how-to.html
Pairing Wines with Seafood