Pairing Wine with Seafood: A Guide to Getting It Just Right

Pairing wine with seafood isn’t just about grabbing a bottle of white and hoping for the best. When done right, it’s a beautiful balancing act—acidity, texture, and flavor working in harmony. Whether you’re enjoying oysters on the coast or grilling salmon in your backyard, here’s how to elevate your seafood experience with the perfect pour.

1. Keep It Fresh and Bright

For light, delicate seafood like oysters, clams, scallops, or white fish, think crisp and clean:

• Muscadet, Albariño, or Chablis bring minerality and acidity that echo the ocean.
• Champagne or other Brut sparkling wines cut through brininess and add elegance.

2. Add Weight for Richer Fish

Meaty fish like salmon, tuna, or swordfish can handle more structure:

• A creamy Chardonnay (especially from Burgundy or Sonoma) complements grilled or butter-sauced preparations.
• Try a Pinot Noir—yes, red!—with salmon, especially if it’s roasted or glazed with soy or miso.

3. Spice & Sauce Matter

When seafood comes with bold sauces or spices, match the wine to those flavors:

• With spicy Thai or Cajun shrimp, reach for off-dry Riesling or Gewürztraminer—aromatic, fruity, and soothing.
• For tomato-based sauces or grilled octopus, a chilled rosé or Vermentino works wonders.

4. Shellfish Favorites

• Lobster with butter? Think buttery Chardonnay or a toasty Champagne.
• Crab cakes? A crisp Sauvignon Blanc or Grüner Veltliner cuts through richness and complements herbs.

Final Thoughts

The old rule “white wine with fish” still has truth to it—but don’t stop there. Consider the whole plate: preparation, sauce, seasoning, and texture. When in doubt, go for acidity—it refreshes the palate and amplifies flavors.

A perfect wine and seafood pairings aren’t just about taste—it’s about enhancing the moment.