Sunday, March 24, 2024

What Wine Goes With Seafood

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Cabernet Sauvignon – Juggernaut Hillside Cabernet Sauvignon 2016

The wine tastes are rich and intense with a complex character and smooth finish. Luxurious texture with black currants and vanilla. One of the best value wines we have – the boldness of the wine is the perfect pairing for a great steak.

Juggernaut Hillside Cabernet Sauvignon 2016 – $18.95

Zinfandel – 1000 Stories Bourbon Barrel-Aged Zinfandel 2016

Bursting with aromatic red fruit scents and complex black fruit flavors. A touch of Petite Sirah and Syrah enhance those flavors even more with bold black and white pepper spices.

Krug Grande Cuve Brut

Origin: Champagne, FranceVarietal: Pinot Noir, Chardonnay, Pinot MeunierPrice: $180ABV: 12%

Wed heard that Krug was organizing fish and Champagne events to showcase how well their wine shows off the sweetness and delicacy of shellfish and white fish and now we know why. If you want the ultimate in indulgent wine and seafood pairing, try this world-class, non-vintage Champagne with your favorite crustacean or sushi. Its a full-bodied bubbly with depth of flavors, yet it maintains lemony freshness and a hint of grapefruit zest on the finish.

> For more information, visit the Krug official website.

Cartograph Starscape Vineyard Gewrztraminer

Origin: Russian River Valley, CaliforniaVarietal: 100% GewürztraminerPrice: $26ABV: 13.8%

This limited-production Gewürztraminer offers the freshness of a summer breeze. On the nose, it offers welcoming honeysuckle and honeydew aromas with underlining notes of citrus oil, lychee and even a hint of bees wax. On the palate, it has vibrancy from citrus acidity yet it maintains a silky, almost oily weight on the tongue. A surprising, herbal note of cilantro leaf enters on the finish to give the wine added complexity and freshness and makes it a compelling partner for any seafood dish.

> For more information, visit the Cartograph official website.

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Which Wine To Drink With Paella

If youre a bit hesitant about the idea of matching fish and red wine you might automatically think of pairing paella with a white wine. But I think it goes just as well with a rosé or a red.

Recipes vary – and are much argued over – but typically the dish will include chicken or rabbit, prawns, mussels or clams, red peppers, pimenton and saffron-flavoured rice. Some Latin-American versions also include spicy sausage but in general its more a savoury than a spicy dish and the seafood note isnt dominant.

Its also typically eaten at a relaxed sort of family gathering so I wouldnt advocate anything too grand. A chilled dry roséfrom Navarra or Rioja generally hits the spot perfectly but theres absolutely no reason why you shouldnt drink an inexpensive red Riojaor other medium-bodied tempranillo or garnacha or garnacha blends . But I’d avoid ‘fruit-bombs’ or overly alcoholic, tannic reds.

Looking outside Spain, lighter reds and rosés from the neighbouring Languedoc-Roussillonwould work well as would the new wave of characterful roussanne, marsanne and viognier-based Languedoc whites if white wine is your preference.

What I look for in a white with paella is an earthy richness rather than a sharp citrussy or floral character so I personally wouldnt go for a sauvignon blanc or a riesling.

Image by EstudioWebDoce from Pixabay

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How Acidic Should My Wine Be

Wine acidity provides a tartness when you drink and a puckering feeling that is similar to citrus. Acidity is known to cut through the fat and works well with a rich and creamy dish like risotto. Acidity is also a natural pairing for brightening vegetables and seafood like shrimp or lobster. The key is to make sure it is not too overpowering

Most risotto dishes play well with a mildly acidic wine. For a fresher, brighter risotto, made with greens and fresh herbs or shrimp, you can even get by with a zippy Prosecco.

A more moderate level of acidity pairs well with dishes high in umami flavour, such as creamy mushroom risotto.

You want enough acidity to brighten the dish, but not so much it fights the creamy, rich notes.

Sparkling Wines: Champagne Prosecco Cava

These wines have the perfect balance of dryness, bubbles, and fruitiness. The bubbles in sparkling wine are caused by significant amount of carbon dioxide in it. This feature makes it a versatile drink. Because it is fizzy, it is especially perfect for fried food. The fizz cuts through the heaviness of deep fried batter and the saltiness of fish. Pair your sparkling wine with:

  • Fish and chips
  • Any light, flaky fish

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What Is A Good White Wine For Seafood

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Chenin Blanc, Sauvignon Blanc, Pinot Grigio

These are the aristocrats of white fish wines. Dry, austere, and crisp, chenin blanc and pinot grigio are the wines to reach for when serving lean, white fish cooked simply. Flounder, halibut, walleye, snapper, raw clams, or oysters all do well with these wines.

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Stags Leap Aveta Sauvignon Blanc

Origin: Napa Valley, CaliforniaVarietal: 78% Sauvignon Blanc, 19% Sauvignon Musque, 2% Semillon, 1% MuscatPrice: $26ABV: 14.5%

If youre one of those seafood lovers who cant resist squeezing fresh lemon onto every bite, this is your kind of wine. This Sauvignon Blancs cutting acidity is reminiscent of that very direct acid of the lemon as it touches your tongue. Yet the wines fruit flavors give it roundness, a smoothness to carry that acidity. Its a similar effect to the balance of the acid and the fish or shellfish. With bright, passion fruit aromas, juicy green apple and pineapple flavors and hint of salinity, this is a Sauvignon Blanc thats hard to resist especially when its paired with seafood. When youre pairing this wine with seafood, consider skipping the lemon.

> For more information, visit the Stags Leap official website.

Pinot Noir With Oven Roasted Herring

Herring, much like tuna, is a heavy fish. It can almost be compared to steak, which is why a medium to full bodied wine is ideal for pairing. With its warm, fruity flavors, a medium bodied pinot noir works well with an oven-roasted herring. While it may seem like a heavy meal, the pairing allows for the wine and herring to balance each other out without leaving you feeling too full.

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What Is Shrimp Scampi

Delicately fried shrimp in a garlicky, buttery saucering a bell? Not so fast. Scampi is an Italian word that actually refers to a type of shellfish. And it can be cooked any way you like.

Here in America, we swapped out shrimp for scampi, kept the name, and did what we usually do added yummy garlic and butter!

Shrimp Scampi has no specific recipe. Some call for tomatoes and lemon, others for parsley and tarragon. You can serve it over pasta or as an entrée all on its own.

Really, its up to you, dear cooks.

But in most American kitchens and most American restaurants, there are some common ingredients. These include olive oil, butter, garlic, andyou guessed itwine!

Cioppino Red Or White Wine

What Wine Goes with Seafood
  • 1 small green bell pepper, chopped
  • 1 fresh red chili pepper , seeded and chopped
  • 1/2 cup chopped fresh parsley
  • salt and pepper to taste
  • 2 teaspoons dried basil
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1/2 cup water
  • 1 cup of dry white wine
  • 1 can of minced clams, drained with juice reserved
  • 24 mussels, cleaned and debearded
  • 24 fresh shrimp, shelled and deveined
  • 12 scallops
  • 3/4 lb. cod fillets, cubed

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Wine Pairing With Shrimp

Prawns are delicious cooked in butter and garlic, and garlic loves Sauvignon Blanc. Its zesty citrusy notes are a perfect accompaniment to a summer barbecue and garlic prawns on a skewer.

Want to avoid the garlic and just enjoy the flavours of a deliciously cooked shrimp or prawn? A crisp, sparkling, minerally white wine like Pinot Grigio is ideal. You almost want your wine to act like a squeeze of lemon that respects the flavours of the shrimp. A crisp Rosé, still or sparkling, or even a Prosecco will each emphasise something different.

Within the world of curry, seafood is often overlooked and especially shrimp because of its delicate flavours. That being said, with this easy to cook spicy shrimp curry recipe youll know youre onto a winner. Spicier dishes love wine that is a little sweet and fruity. Try the spicy shrimp curry with this Mount Riley Marlborough Riesling. Its zesty, fruity, and wonderfully balanced.

Red Or White Wine With Fish

Fish is such a broad category of food, containing a wide variety of textures and flavours. Trying to choose just one to cover all seafood dishes simply wont do justice to either the fish or the wine.

The better questions to ask are, Which wine will pair best with this fish? or I love this bottle of wine, what kind of fish should I put on the menu?

Once you know which types of fish you enjoy, and understand the flavours they bring to a dish, you can start experimenting with different wine varietals until you find a perfect match.

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What Flavour Notes Pair Best With Risotto

Flavour notes are among the most noticeable qualities which distinguish certain wine varieties from others. Here, there is a variety of flavour notes that work, largely depending upon the specific variety of risotto.

  • For risotto that features bright green flavours, opt for citrus notes, such as lemons, limes, and even a touch of sweetness, such as honeysuckle
  • For meat or mushroom or cheese heavy risotto, choose light apple flavours, with touches of sweet and smooth notes, such as butter and vanilla.
  • Avoid dark berry or fruit notes. If you opt for red wine, look to brighter notes, such as strawberries, over-rich blackberries or dark stone fruit
  • Youll also be wide to steer clear of overly rich, other deep notes such as cocoa and baking spices
  • Go for citrus-based over smoky notes. Something like Syrah, for instance, with signature smoky accents, or anything with bits of cedar or tobacco are not the best options.
  • For a mushroom-based risotto, you can get buy with wine that exhibits light mineral or earthy undertones
  • Dont go for a full fruit-forward wine for most risotto you want a degree of citrus or mineral undertones
  • Wine Pairings With Steak

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    There’s really nothing better than a juicy, flavorful steak to go along with your favorite red wine. The components of a red wine are going to pair very nicely and complement the choice of steak for dinner. When pairing your food with your wine, it’s important to keep in mind that you aren’t going to want either to overpower one another so you have to find the perfect balance between the flavors. That’s why steak and red wine go so well together neither will be overpowered by the flavors of one another.

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    Pairing Wine With Seafood

    Seafood is generally quite healthy, with the National Health Service recommending we have two portions of seafood per week. Pairing a beautifully-seasoned fish fillet or a decadent plate of shellfish with a glass of wine is a wonderful thing, although its not a one bottle fits all solution. Check out our handy breakdown on wine and seafood pairings below for a steer in the right direction.

    What Are The Different Varieties Of Risotto

    Risotto is highly customizable, which youll need to take into consideration somewhat when selecting the best wine pairings. Most of the customization depends on if any meat is added what type of cheese is used and the sofrito and seasonings.

    • Meat possibilities include sausage, chicken, bacon, lobster, and shrimp
    • Vegetables include spinach, kale, mushrooms, onions, peppers, broccoli, peas, and even squash
    • Cheese options include parmesan, goat cheese, feta, and cheddar
    • Other additions include herbs, tomatoes, citrus, and cooking wine, as well as seasonings
    • Examples of specific versions include, but are not limited to: bacon and cheddar Caprese creamy mushroom kale and greens shrimp and garlic simple parmesan fresh herb ham and pea pumpkin or butternut squash sweet pea lobster and red wine risotto.

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    How Is Risotto Made

    Risotto is not so hard to make, but it does take patience. A key to the best risotto is first selecting quality base ingredients, then making sure youre allowing enough time for flavors to properly develop.

  • The first step is to let the rice cook slowly. Stirring is important, or else you risk uneven cooking, or even burning. The broth should be added slowly over about twenty minutes until its absorbed and the rice fully cooked.
  • Gradually adding broth releases the rice starches and makes for a creamier result.
  • There is a shortcut method, known as par cooking which is favored by many restaurants because it not only takes less time but requires less attentive cooking. However, this risks marring the texture of the rice and making it too sticky which takes away from the creamy result.
  • Sofrito preparation is relatively simple. Vegetables are finely diced or sauteed, in olive oil or butter if adding onions, they should appear almost clear.
  • Rice is added to the sofrito. The best method is to use something like a wooden spoon and lightly coat it in oil. Rice needs to be sauteed long enough to develop nuttiness but not so long it becomes brown.
  • Broth, butter, seasonings, and parmesan are added. This can take time, but the result should be rich and creamy.
  • Best Wine To Pair With Haddock

    Pairing Wine with Seafood

    Haddock, at least in England, is a very popular fish choice. Its light, flakey, and deliciously fresh. So, which wine pairs best with haddock? try it with a light and fresh white wine like a Pinot Grigio, or a Sauvignon Blanc. These wines are fresh enough to bite through the protein of the fish, delivering a delicious citrus bite to the meal.

    Thanks to its properties haddock does not pair well at all with red wines, even the light-bodied reds run the risk of overpowering such a delicate fish.

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    Best Wine To Pair With Salmon

    Salmon is arguably one of the most popular kinds of fish, especially served at a dinner party. How you serve it will depend on the type of wine you serve with your salmon. Its worth noting as well that salmon is one of the fish that boldly defy what is expected of other fish and pairs very well with a light-bodied red wine.

    A pan or oven-cooked salmon pairs excellently with a chilled Pinot Noir. Alternatively, the perfect dry white wine for salmon is a Chardonnay. Smoked Salmon, however, thanks to its bold flavors goes better with a bottle of sparkling wine , or a bottle of sweet wine, like a Riesling.

    Oyster Bay Sauvignon Blanc Marlborough New Zealand

    New Zealand is known for creating remarkably crisp and tangy Sauvignon Blancs and this is no exception. The nose is full of delightful minerality and grassy vegetation that brings to mind sunny meadows. Oyster Bay is a delicious wine to sip while making dinner and adds a perfect crisp herbal flavor to a sauce that can become overrun with garlic and butter.

    • Color: Pale Straw with hints of green
    • Nose: White Flowers, Minerals, Grass
    • Palate: Hint of Floral, Snap Pea, Ripe Nectarine, Hint of Lime, Grassy Background
    • Finish: Short, Light, Crisp, Tangy

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    The Best Wine For Cold Seafood Platters

    Classic white and sparkling wines enhance the delicate flavours in your favourite Christmas seafoods.

    Perfectly suited to our hot December climate, few delicacies top a cold seafood platter on Christmas Day. Served with a bottle of fresh, classic white or sparkling cuveé brut, its the perfect start or centrepiece of a memorable feast. Whether you prefer prawns, salmon, oysters or a mix of shellfish, just remember: when it comes to buying seafood, fresh is always best. Purchase seafood as close to Christmas Day as possible and store it in the coldest part of the fridge until ready to use.

    PRAWNSAn all-time favourite, cooked prawns make Christmas entertaining super easy. Serve them in the shell on a bed of crushed ice, or dress up a platter of juicy king prawns with zesty summer flavours like lime and chilli. We love this recipe, which pairs them with a creamy chipotle mayonnaise. Regardless, the ideal wine match for the subtle, briny taste of prawns are soft rosés and crisp, young whites like Houghton White Classic 2012, which has bright fruit flavours and a sharp clarity.

    This is a promotional feature brought to you by taste.com.au and Houghton Wines.

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    Basically, this is the light red-wine category. There are precious few instances where you’d want a big red with seafood, but light reds do quite well with salmon, tuna, marlin, swordfish, mackerel, bluefish, or other fatty, meaty, big-flavored fish. Chianti, which is mostly Sangiovese, with spaghetti and clam sauce or is wonderful. Be careful, though: avoid combining reds with spicy seafood, as you will probably get a nasty metallic taste.

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