Pairing Wine with Seafood
White wine and fish is the oldest rule in the book, but not all seafood is created equal. A light tilapia needs a very different wine than a buttery lobster tail.
The "Lemon" Rule
Think about squeezing lemon over fish. The acidity of the lemon brightens the flavors and cuts through any oiliness. High-acid white wines act as that squeeze of lemon.
Wines like Sauvignon Blanc, Pinot Grigio, and Albariño are prized for their zesty acidity, making them natural partners for most seafood dishes.
Lean & Flaky Fish
Examples: Tilapia, Sole, Cod, Sea Bass, Flounder
These delicate fish need a light, refreshing wine that won't overpower them. You want crisp, clean flavors.
Top Picks:
- Pinot Grigio (Italy): Neutral and crisp.
- Albariño (Spain): Saline and citrusy, perfect for coastal dishes.
- Muscadet (France): The classic oyster pairing.
Rich & Meaty Fish
Examples: Salmon, Tuna, Swordfish, Mahi Mahi
These fish have more fat and a meatier texture. They can handle wines with more body and aromatic complexity.
Top Picks:
- White Burgundy (Chardonnay): Offers texture and elegance.
- Viognier: Floral and full-bodied.
- Rosé: Dry rosé is fantastic with grilled salmon.
Shellfish & Crustaceans
Examples: Lobster, Crab, Shrimp, Scallops
Preparation is key here. If it's steamed or raw, go light and crisp. If it's drenched in butter, you need a wine that can match that richness.
- Oysters & Raw Bar: Champagne or Muscadet. The bubbles/acidity scrub the palate.
- Buttery Lobster/Crab: Oaked Chardonnay. A rich California Chardonnay mirrors the buttery flavor of the dish.
- Spicy Shrimp: Off-dry Riesling. The slight sweetness tames the heat.
Can You Drink Red with Fish?
Yes! But be careful. Tannins in red wine can clash with fish oils, creating a metallic taste.
Stick to low-tannin reds like Pinot Noir, Gamay (Beaujolais), or Grenache. These work especially well with darker fish like salmon or tuna, particularly if they are grilled or served with a mushroom sauce.
Explore Wine Styles
Want to learn more about the difference between Oaked and Unoaked Chardonnay?