Seafood & Wine

Seafood

Seafood & Wine

by John Quam

When it comes to enhancing the flavors of seafood, selecting the right wine can truly elevate the dining experience. While personal preferences play a significant role, certain wines tend to pair exceptionally well with seafood due to their vibrant acidity, light body, and flavor profiles. Among the top contenders for the best wine to pair with seafood are sauvignon blanc, chardonnay, and riesling.

Sauvignon blanc, renowned for its high acidity and herbaceous flavors, is an excellent choice for seafood dishes. Its grassy and citrusy notes, often accompanied by hints of tropical fruits, complement the delicate flavors of seafood, especially light and tangy seafood dishes like ceviche or grilled fish. The refreshing crispness of sauvignon blanc cuts through the richness of the seafood, leaving a clean and invigorating taste on the palate.

Certain wines tend to pair exceptionally well with seafood due to their vibrant acidity, light body, and flavor profiles.

Chardonnay, known for its versatility and lush flavors, is another popular choice for seafood pairings. The buttery and creamy characteristics of some chardonnays work beautifully with buttery seafood dishes like lobster or shrimp scampi. Additionally, chardonnays from cool-climate regions often showcase vibrant acidity and flavors of green apple and lemon, which pair well with shellfish and white fish recipes.

Riesling, with its inherent sweetness and bright acidity, is a fantastic option for those who prefer sweeter wines with their seafood. While riesling can range from dry to off-dry to sweet, the off-dry styles are particularly exceptional with spicy seafood dishes or those with a touch of sweetness. The floral aromas, fruit forward flavors, and acidity of riesling beautifully balance the flavors of dishes such as Thai curry mussels or sweet and spicy glazed salmon.

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