Generally, light-bodied white wines are recommended for seafood dishes. It is best to pair the wine with the type of seafood you will be eating, as different types of seafood have different flavors and textures. For example, a crisp, dry white wine would pair well with light-flavored fish, while a fuller-bodied white wine would pair better with shellfish or richer fish. Red wines can also be paired with seafood, but they are usually best with richer dishes such as lobster or salmon.

What kind of wine goes with seafood?

Seafood dishes pair best with a light-bodied white wine, such as Sauvignon Blanc or Pinot Grigio. These wines have a crisp, acidic flavor that helps to cut through the richness of the seafood, and their light body won’t overpower the delicate flavors of the fish. For richer, oilier seafood dishes, such as salmon, a light-bodied red wine, such as Pinot Noir, can also pair well.

Do you drink red or white wine with shrimp?

Generally speaking, white wine is the preferred choice for pairing with shrimp. White wines tend to be lighter and crisper, which can help to cut through the richness of the shrimp, while still allowing the delicate flavors of the seafood to come through. If you’re looking for a specific pairing, a dry Riesling, Sauvignon Blanc, or Pinot Grigio are all excellent choices.