When it comes to pairing wine with seafood, there are a few guidelines to follow. Generally, lighter and more delicate seafood dishes pair well with white wines, such as Sauvignon Blanc, Pinot Grigio, and Riesling. For richer seafood dishes, such as lobster and crab, a richer, full-bodied white wine like Chardonnay or Viognier would be a good choice. For red wines, Pinot Noir, Merlot, and Cabernet Sauvignon are all good options. In general, it’s best to pair seafood with a wine that is either slightly sweeter or slightly more acidic than the dish itself.

What wines pair well with seafood?

Seafood pairs well with a variety of wines, depending on the type of seafood. For example, white wines like Sauvignon Blanc, Pinot Grigio, and Chenin Blanc pair well with light and delicate seafood dishes. For richer seafood dishes, such as scallops and crab, a Chardonnay or a white Rioja are great options. For red wine, Pinot Noir pairs well with most seafood dishes, while a fuller-bodied red like Cabernet Sauvignon can pair well with bolder seafood dishes like salmon or tuna.

Do you drink red or white wine with seafood?

Generally speaking, it is recommended to pair white wines with fish and seafood, as the delicate flavors of the seafood will not be overpowered by the bolder taste of a red wine. If a red wine is desired, a light-bodied red such as a Pinot Noir, which has a soft fruity flavor, can be a good choice.