Pairing Wine with Seafood
When it comes to deciding on the right wines to pair with seafood, you don’t have to be a sommelier to make the right choice.
Everyone has heard the ‘white with fish; red with meat’ rule. It’s not always true. There are no rules set in stone but it is true that some wines will pair better with certain types of fish and meat.
The Fish-Wine Rule Breaker: Instead of trying to match a wine’s flavor profiles to your food, match the weight and texture of the wine to the dish. For example, if you’re serving a lean, white fish, simply prepared, then choose a delicate white wine that won’t overpower or upstage the food. Save the heavier wines for seafood dishes with stronger flavors.
So, what pairs well with fish that isn’t white? Light reds like Pinot Noir pair nicely with meaty, big-flavored fish like salmon, tuna or swordfish. Careful with extra-spicy seafood, though. Pairing these with red wine can create a metallic taste.
If you’re serving a dish that is creamy or deep-fried, look for a wine that is acidic or sparkling to cut through the richness of the food. Bright, crisp wines also cut through fat and stand up to tangy seafood accompaniments like tartar sauce. Tart wines pair well with acidic foods like vinaigrette.
Feel confident recreating your dining-out experiences at home by selecting wines and foods that bring out the best in each other. And remember, breaking ‘the rules’ is sometimes the best part of a culinary adventure!
Cheers!
Ryan