North Coast Wine Co. Outerbound Pinot Noir – WineO Mark Review Wine Stats Grape Variety: 100% Pinot Noir Vintage: 2019 ABV: 14% Wine Region: North Coast,
Best Wine With Seafood - Our 7 Favorites!
When it comes to pairing wine with seafood, there are a few key factors to consider.
The delicate flavors of seafood can easily be overwhelmed by bold or heavy wines, so it’s important to choose a wine that complements, rather than overpowers, the dish.
Additionally, the type of seafood you’re serving can also influence the choice of wine, as different varieties have unique flavor profiles that pair best with certain types of wine.
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7 Best Wines to Pair With Seafood
Considered the best wine for seafood, Albariño is a Spanish white wine that make a great match for seafood. Because the refreshing acidity in the wine can help to cut through the rich and oily flavors of seafood, cleansing the palate between bites.
Also, Albariño often has citrus and stone fruit notes, such as lemon, lime, peach, and apricot. And you will often find these same flavors used in seafood dishes. Plus, the Rias Baixas region where Albariño is primarily grown is located near the Atlantic Ocean, and the sea air and mist can influence the wine’s flavor profile. And most Albariño wines may have a subtle saltiness that pairs well with the briny flavors of seafood.
2) Sauvignon Blanc
This crisp and refreshing white wine is an excellent choice for pairing with lighter seafood dishes, such as oysters, clams, and mussels.
Sauvignon Blanc has citrus notes, such as grapefruit, lemon, or lime, that can complement the delicate flavors of seafood without overpowering them. Plus, these citrus notes can add a refreshing brightness to the dish.
Also, Sauvignon Blanc wines have herbal notes that can pair well with certain types of seafood. For example, an herbaceous Sauvignon Blanc can enhance the flavors of grilled or roasted fish. Or a New Zealand Sauvignon Blanc with fresh cut grass notes pairing well with a citrusy ceviche.
If you’re serving a richer seafood dish, such as grilled salmon or lobster, a buttery and full-bodied Chardonnay is a great option. Because the wine’s buttery notes can complement the richness of these dishes, creating a harmonious balance of flavors.
Plus many buttery Chardonnays also have a creamy texture that can complement the buttery or creamy sauces that often accompany seafood dishes, such as a white wine and butter sauce or a creamy seafood chowder.
Also, Chardonnay is a versatile wine that can pair well with a variety of seafood dishes. From a crisp and mineral-driven Chablis or an elegant white Burgundy to a buttery, oak-aged California style, there is a wide range of Chardonnays.
Lastly, for the oak-aged Chardonnays, they can impart flavors of vanilla, caramel, or toast. These flavors can pair well with certain types of seafood dishes, such as tempura or other fried seafood dishes.
4) Pinot Grigio
Another light and refreshing white wine, Pinot Grigio is a great choice for pairing with seafood pasta dishes or lighter fish dishes like tilapia or cod. Because of its light body, it won’t overpower the delicate flavors of seafood. But instead, enhance the flavors of the dish.
Also, Pinot Grigio has a high acidity level, which can help to cut through the rich and buttery flavors of certain seafood dishes, such as lobster or crab. And similar to Sauvignon Blanc, the citrus notes can add a refreshing brightness to the dish.
I have also found that Pinot Grigio can be a great match for vegetarian seafood alternatives, such as plant-based sushi rolls or tofu based crab cakes.
If you’re looking for a wine that can pair with a variety of seafood dishes, a dry rosé is an excellent option. The light, refreshing flavors of Rosé make it a great match for everything from shrimp to scallops to lobster.
Also, Rosé wines often have fruity notes, such as strawberry, raspberry, or watermelon, that can complement the delicate flavors of seafood without overpowering them. Plus, the fruit notes can add a refreshing sweetness to the dish.
When it comes to pairing wine with seafood, Champagne is always a classic choice. The bubbles in Champagne can help to refresh the palate between bites of seafood, making each bite taste as fresh as the first. Plus, the effervescence can also help to cut through the rich flavors of certain seafood dishes.
Also, Champagne has a high acidity level, which can help to balance out the saltiness of certain seafood dishes, such as raw oysters or smoked salmon. While the toasty notes in the wine can complement the flavors of grilled or roasted fish.
Finally, Champagne is often associated with special occasions and celebrations, and seafood dishes are often served for special occasions as well. So the combination of Champagne and seafood can create a festive and celebratory atmosphere.
7) Pinot Noir
For those looking for a red wine to pair with seafood, Pinot Noir is always the 1st red wine option. Because this light-bodied wine has bright fruit notes that can bring out the flavors of the seafood, and its soft tannins won’t overpower delicate dishes.
Also, due to its good balance of acidity, it can help to cut through the richness of certain seafoods. Plus Pinot Noir’s subtle earthy flavors will work well with a darker-fleshed heartier fish or a creamy seafood mushroom pasta.
Basically, Pinot Noir is a very versatile red wine that can be paired with a variety of seafood dishes from milder fish to heartier shellfish. But if you want to try something different, a great alternative would be a Beaujolais!
Tips to Pair Wine With Seafood
Pairing wine with seafood can be a delightful experience when done right. Here are some tips to keep in mind when selecting the perfect wine to complement your seafood dish:
- Consider the preparation method of the seafood: The way the seafood is prepared will influence the flavor profile of the dish. For example, grilled or smoked seafood may pair well with a full-bodied red wine, while raw or lightly cooked seafood may pair better with a light, crisp white wine.
- Match the intensity of the wine to the dish: A light-bodied wine pairs well with lighter seafood dishes, while fuller-bodied wines pair well with richer, heavier seafood dishes. Be sure to match the intensity of the wine to the intensity of the dish.
- Pair acidic wines with acidic seafood: If your seafood dish has a high acidity level, such as a dish with tomato sauce or citrus, pair it with a wine that has a similar level of acidity to balance out the flavors.
- Look for complementary sauces/flavors: Consider the flavor profile of the seafood dish and look for a wine that has complementary flavors. For example, a white wine with citrus notes may pair well with a seafood dish that includes lemon or lime.
- Don’t forget about Rosé and Sparkling wines: Rosé and sparkling wines are versatile options that can pair well with a variety of seafood dishes. They can bring a refreshing acidity and act as a palate cleanser between bites!
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