Best Wine to Pair with Seafood

Grilled fish, such as sea bass, snapper, or trout, pairs beautifully with crisp, aromatic whites. Sauvignon Blanc offers zesty citrus and herbal notes that enhance the fish’s freshness, while Vermentino brings a slight salinity and bright acidity, echoing the flavors of the sea and complementing simple seasoning and char.

For shellfish like shrimp, crab, oysters, or lobster, sparkling and mineral-driven wines shine. Champagne provides lively bubbles and refreshing acidity that cut through rich textures, making it ideal for raw oysters or butter-poached lobster. Albariño, with its saline minerality and citrus notes, pairs perfectly with the delicate sweetness of shellfish.

Delicate white fish such as cod, haddock, or sole benefit from light, clean wines. Pinot Grigio delivers crisp apple and pear flavors that won’t overpower the fish, while Chablis (unoaked Chardonnay from France) adds flinty minerality and bracing acidity, highlighting the fish’s subtle taste.

Salmon’s rich, flavorful flesh stands up to fuller-bodied wines. Chardonnay (especially lightly oaked styles) offers a round texture and notes of citrus and stone fruit that balance the fish’s richness. Alternatively, Pinot Noir brings bright red fruit and earthy undertones, making it a classic match for both grilled and roasted salmon.

Seafood pasta dishes, whether in a light tomato, olive oil, or cream sauce, pair well with medium-bodied, aromatic whites. Vermentino offers citrus and herbal flavors that complement a variety of seafood, while Soave (from Italy’s Veneto region) brings gentle stone fruit and almond notes, enhancing the dish’s flavors without overpowering them.

• Highlight freshness – Opt for wines with bright acidity and clean flavors, like a Riesling or Grüner Veltliner, to complement the fresh fish and delicate rice.
• Consider umami – Sushi often features umami-rich ingredients like soy sauce and wasabi, which pair well with wines that have a hint of sweetness or minerality, such as an off-dry Riesling or a mineral-driven Sancerre.
• Balance textures – The texture of raw fish pairs beautifully with wines that offer a slight effervescence or crisp finish. Try a sparkling wine like Prosecco to enhance the sushi’s silky texture.