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Wine Pairing with Seafood

Wine pairings for fish, shrimp, lobster, crab, and shellfish.

Quick Wine Pairing Guide for Seafood

Finding the right wine to pair with seafood depends on the specific dish, cooking method, and sauce. Here's what you need to know:

  • Consider the preparation: Grilled, roasted, and fried dishes pair differently than poached or steamed.
  • Match intensity: Bold dishes need bold wines; delicate dishes need lighter wines.
  • Don't forget the sauce: Often the sauce matters more than the protein itself.

Seafood Dishes & Wine Pairings

seafood

Salmon

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Grilled, baked, or pan-seared salmon fillets and salmon steaks.

πŸ’‘ Salmon is rich enough for light reds like Pinot Noir. Oaked Chardonnay also works beautifully.

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Seared ahi tuna, tuna steaks, and grilled tuna.

πŸ’‘ Seared tuna's meaty texture can handle light reds. RosΓ© is a safe, delicious choice.

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White Fish

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Mild white fish including cod, halibut, sea bass, tilapia, and sole.

πŸ’‘ Light fish needs light wine. Sauvignon Blanc's acidity brightens delicate fish.

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Shrimp

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Grilled shrimp, shrimp scampi, coconut shrimp, and shrimp cocktail.

πŸ’‘ Garlic shrimp loves Sauvignon Blanc. Fried shrimp pairs surprisingly well with Champagne.

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Lobster

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Steamed lobster, lobster tail, lobster thermidor, and lobster rolls.

πŸ’‘ Rich lobster deserves rich Chardonnay. With butter, go oaky; for lobster salad, try unoaked.

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Crab legs, crab cakes, soft shell crab, and Dungeness crab.

πŸ’‘ Crab cakes pair well with Chardonnay. Crab with Old Bay seasoning loves crisp whites.

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Oysters

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Raw oysters, grilled oysters, and oysters Rockefeller.

πŸ’‘ The classic pairing is Champagne or Chablis. The high acidity and minerality complement briny oysters.

Best Wines for Seafood

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An elegant, lighter red wine with silky texture and complex aromas. Known for its versatility with food.

Flavors:Cherry, raspberry, mushroom, earth, spice
Body:light
Regions:Burgundy, Oregon
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The world's most popular white wine, ranging from crisp and mineral to rich and buttery depending on style.

Flavors:Apple, pear, citrus, butter, vanilla (oaked), mineral (unoaked)
Body:medium
Regions:Burgundy, California

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