Selecting the proper wine to accompany the fruits of the sea can feel as tricky as landing a prize catch. However, with a spot of knowledge, you can reel in tasty combinations that will have your guests singing your praises louder than a crew shanty. This guide will equip you to make pairings that stand up on any captain’s table.
The Cardinal Rules
When matching wine with seafood, it’s best to follow some basic guidelines:
Lean and Light Seafood tends to be lower in fat than meat and poultry. Crisp, high-acid wines cut through oily fish while complementing delicate textures. Save bold, heavy red wines for heartier dishes.
In with the New Seafood preparation often incorporates citrusy flavours like lemon or herbs like dill. Choose youthful, vibrant wines to mesh with these bright notes. Older, oaked wines risk clashing.
Pitch-Perfect Pairings
Follow this advice when matching wines to popular seafood selections:
Shellfish
Buttery lobster and sweet scallops call for a round, full-bodied white like a Finding Sanctuary or Camel Valley Chardonnay. The soft oak and stone fruit balance the shellfish’s richness beautifully.
Oily Fish
The hit of bracing acidity in riesling cuts through the unctuous texture of salmon or mackerel without masking their supple flavour. Kerry Vale Bacchus also shines with its crisp green apple and gooseberry character.
Smoked and Cured
Pair smoky kippers or peaty whisky-cured salmon with aromatic Albariño from Spain or a minerally English Bacchus. The subtly textured wines won’t overpower the delicate fish.
Fried Fare
Chunky fish pieces or fish and chips in batter demand an equally robust yet refreshing wine like Three Choirs Maddresfield Early Harvest with its apricot and honeyed spice. The touch of sweetness plays perfectly against the crispy coating.
Serving Suggestions
Serve your seafood wine chilled at 8-10°C. For white wines, use a vintage coupe glass to concentrate aromas. For Albariño and other light reds, pour into medium wine glasses with a wide bowl to allow the bouquet to develop.
Key Wine Regions
When selecting the ideal wine for seafood, look locally to England or to coastal growing regions in Spain and France which share a similar maritime climate. Top picks include:
- English Bacchus, Pinot Noir and sparkling wines
- Albariño from Galicia, Spain
- Muscadet from the Loire Valley, France
- Picpoul de Pinet from Languedoc-Roussillon, France
- Gavi from Piedmont, Italy
Pairing seafood and wine may seem complex, but a bit of know-how turns it into a breeze. With the right bottle, your dish will be a catch guaranteed to reel in rave reviews. Just add a splash of the grape and bon appétit!