“Red wine with red meat. White wine with fish and chicken.” This is an extremely simplistic—and not entirely correct—answer to the question of which wines pair well with fish.
When selecting a wine to complement a seafood dish, there are many factors to consider. First, there are seven major types of white wine: Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, Viognier, Gewürztraminer, and Fumé Blanc. Additionally, there are several rosé wines that are great candidates for pairing with certain seafoods. Within these types, there are countless varieties, each with different characteristics depending on the country of origin, the grape harvest for that year, and the individual crafting by winemakers. These wines can also be either dry or sweet.
That covers the wine side of the equation. On the seafood side, there are thousands of edible species of fish, along with sharks, rays, and mollusks from both fresh and saltwater. There are all kinds of different flavors, and they can be prepared in thousands of ways—broiled, fried, poached, with spicy sauces, heavily spiced, dried, or used in soups, stews, chowders, and more. So, how do we go about selecting a wine for a particular seafood feast?
Guidelines for Pairing Wine with Seafood
First, we need to determine how in-depth we want to go. If you’re aiming for a world-class dining experience, the wine should ideally come from the same country as the entrée. While this isn’t a strict rule, it provides a top-tier dining experience. Next, we need to understand how different wine types taste in general and how they align with the flavors of the entrée. Some white wines are full and fruity, while others are light and crisp. Here are a few general guidelines for selecting wines to pair with seafood, though they are not set in stone:
- Light wines go with light foods.
- Heavy foods require heavy wine.
- Delicate foods need delicate wines.
- Hearty foods need hearty wines.
If you notice a pattern, it’s no accident. Some of it is simply logical. For example, a delicate Chenin Blanc would be completely overwhelmed by a plate of spicy Blackened Mahi-Mahi (Dorado) or Stuffed Bluefish with Masala. Likewise, a succulent Dover Sole with Herbed Butter would be completely dominated by a full-bodied Chardonnay.
Here are a few suggestions to get you started:
- Champagne, Asti Spumante, Prosecco, and other sparkling wines – Nothing complements fried foods like a good California White Champagne, and fish is no different. Most white wines lose their character when paired with heavy batters or coatings. Sparkling wines, however, are the exception. The carbonation cuts right through the weight of fried seafood and pairs perfectly with it. Sparkling wines are also great with caviar and roe dishes.
- Chardonnay, Pinot Gris, Viognier, and Fumé Blanc – The full body of these wines makes them perfect for heavier-flavored fish such as striped bass, bluefish, carp, mackerel, grilled tuna, crab, lobster, oysters, and broth-based soups.
- Gewürztraminer, Riesling, Marsanne, and similar wines – These are the heavyweights of the white wine world. Their bold flavors stand up to even the spiciest and heaviest of seafood dishes, such as those from Asian, Cajun, Italian, or Latin recipes. They’re wonderful with dishes like Seafood Gumbo or Jambalaya.
- Albariño, Verdelho – These wines, hailing from Spain and Portugal, are also now being grown in California. The slight peachy or floral aftertaste of these wines makes them ideal for grilled shellfish. They pair well with scallops, mussels, lobster, crab, shrimp, clams, and even raw oysters. I can’t eat a bowl of my favorite food, Oyster Stew, without opening a bottle of Portuguese Albariño.
- Dry Fino Sherry – This is a major exception to the general rules. Despite being painfully dry and a bit salty, Fino Sherry is delightful with delicate shrimp cocktail. The flavors blend beautifully with shrimp’s musky sweetness and the pungency of horseradish, creating an almost spiritual culinary experience.
- Chenin Blanc, Sauvignon Blanc, Pinot Grigio – Light, crisp, and slightly fruity, these wines are perfect with delicate grilled, poached, or baked fish such as halibut, haddock, cod, walleye, crappie, catfish, grilled shark, stingray, octopus, sushi, and calamari. They are especially exquisite with Snow Crab Legs.
- Pinot Noir, Gamay, Grenache – While these are light reds, some fish dishes demand the denser flavor and body of a light red wine. They pair well with shark, mackerel, swordfish, grilled tuna, salmon, and bluefish. However, avoid pairing them with heavily spiced fish or extra-spicy sauces, as this can result in a somewhat unpleasant metallic aftertaste.
- Rosé and other Blush wines – These wines can be a great substitute for Chardonnays and, in some cases, work even better, especially with tomato-based soups like Manhattan Clam Chowder or Red Shrimp and Crab Bisque.
These suggestions are just guidelines and “go-to” options. The final authority is YOU. Drink what you like, when you like. Everyone’s palate is different.
If you want to elevate your meal even further, pairing the country of origin of the wine with the ethnic cuisine is a nice touch. This isn’t always possible—for example, with a delectable Thai Coconut Shrimp dish, since Thailand isn’t known for exporting high-quality wines. In such cases, it’s best to fall back on your go-to wines. However, for cuisines from Europe, Australia, the Middle East, and the U.S., matching wines with the cuisine’s country of origin can add an exciting flair to your meal.
Don’t be discouraged by the myriad of choices. Chefs and sommeliers spend years learning the intricacies of taste interactions. While you won’t master it overnight, remember that getting there is half the fun. Experiment with different combinations, and it’s hard to go completely wrong. With a little experience, determining what wines pair well with fish will become second nature.
