White wines usually are very light and go well with seafood because seafood is a lighter protein source than red meat. Most seafood is better when you match it with wines with higher acidity Think about Sauvignon Blanc, Pinot Grigio or sparkling wine. Such wines refresh the palate and cut through any salt or richness.
Good pairings with seafood base on the search for freshness, purity and elegance. Dry, mineral and lemony white wines are the best companions. Too sweet or very alcoholic wines can hide the fresh notes of the dish.
How to Match Wine with Seafood
Also very oaked white wines commonly overwhelm the tender nature of raw fish, so it is best to avoid them.
Sauces and seasonings can change everything. A dish with creamy sauce can require a fuller white wine, while tomato-based sauce commonly matches better with light red wine. Light white wine goes well with tender white fish, and medium to full wines work with stronger fish and heavier sauces.
Clams are tender, light seafood, and they match well with the subtle tastes of Pinot Grigio. Mussels can benefit a lot from the flowery and honey aromas, quince and apple tastes, and high acidity of classic Chenin Blanc. Dry, simple and crisp, Chenin Blanc is hard to beat when mussels are on the table.
Swordfish is meaty, full of taste, and fit to stand against medium to full white wines. Old World Chardonnay from the region Languedoc fits that nicely. Chardonnay is a well known pair for meatier seafood and a safe bet for any you are unsure of.
Lobster is a very decadent seafood dish; despite its thicker texture, it stays tender in taste. Match it with a lean Chablis for a memorable meal.
All sparkling wines, like Champagne, Prosecco and Cava, go well with any fried seafood. Champagne goes with almost everything, and seafood is no exception. It is an obvious choise with lobster, but it also matches nicely with fish and chips.
Matching red wines with seafood is possible. Most red wines are not ideal for seafood because they can weigh down the light, aromatic tastes of the dish. Even so lighter, more snappy red wines still work.
Light red wine, like Pinot Noir, Sangiovese or Zinfandel, is ideal. Consider red wine when you serve fat, meatier fish like salmon, mackerel or bluefish. Salmon and Pinot Noir is a favorite combo.
In most cases, big red wine with seafood will end up overwhelming the dish. The tanin structure of some red wines can get in the way.
Off-dry Riesling works nicely with spicy seafood. Crab and Riesling is a magic combination. If the crab is very spicy, less dry Riesling is better.
Shrimp and Sauvignon Blanc is a classic pair. Spanish white wines, like Albariño from Rías Baixas, are also excellent choices for pairing with seafood.