by Taylor Divico

Created on: July 29, 2009

"Wine and dine!" When pairing wine with seafood, consider all components of a dish, taking into account the spices, butter, and sauces that may add to the overall flavor of an entree. Choose a red or white wine that enhances and balances the flavors of a dish, so that the textures and tones of the wine and food combine evenly to impress the palette.

PINOT NOIR:

Pinot Noir is a balanced, light to medium bodied wine with soft tannins and fine texturing, making it a more viable option for seafood pairings than many of the reds. Depending on preparation and palette, Pinot Noirs can be reasonably paired with charred scallops and grilled oysters, both of which are oily and prone to earthy flavors further enhanced by the wine. When paired with fattier grilled fish such as; salmon, swordfish, and tuna, or when accompanying surf and turf combinations, the woody undertones of Pinot Noirs compliment these protein-rich choices nicely.

CHIANTI:
This versatile Tuscan wine is characteristically high in acidity with nutty and cherry tones. Chianti nicely accompanies tomato-based and cream-based Mediterranean-style dishes such as; seafood stew, linguine and clam sauce, zuppa de pesce, and mussels marinara. The tangy tomato flavors and Italian herb textures balance the acidity of the Chianti out, making for a nice pairing.

CHARDONNAY:
Boiled seafood entrees such as; lobster, shrimp, and crab, often served with accompanying cream sauces or butter tend to pair nicely with a full-bodied chardonnay. The bold flavors of such rich entrees compliments the natural buttery texture of chardonnay.

SAUVIGNON BLANC:
This light, white wine is quite versatile, and is especially complimentary to mild-flavored seafood dishes such as; grilled lean fish, raw oysters, clams, mussels, and most shellfish. The range of citric and fruit tones characteristic to Sauvignon Blancs gives food flavors an extra zest and subtle pep without overpowering the essence of delicate fish.

RIESLING:
Seafood cuisines that tend to be very spicy combine well with light-bodied Rieslings. The dryness of the wine balances out the spiciness of Asian seafood dishes such as; curries, sashimi, and sushi so that the flavors of the dish and the wine retain their tones.

PINOT GRIGIO/PINOT GRIS:
Pinot Grigio is a light, crisp wine with fruity tones often of melon, apple, or pears. The delicate nature of this wine makes for versatile seafood pairings. Shellfish, smoked fish, and light seafood dishes are complimented and accented by the acidity of Pinot Grigio.

Seafood dishes offer a wide array of wine-pairing options, adding adventure to a dining experience. There is an abundance of wines to select from, and lots of factors to consider so keep in mind that the universally, seafood-friendly Sauvignon Blanc is an excellent "go-to guy" in times of indecisiveness.

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