How to Pair Wine With Seafood, Fish, Mollusks and Crustaceans: The Complete Guide

If you're planning a seafood dinner or lunch and wondering which wine to pair, you've come to the right place: today we'll explain everything about pairing fish and wine. Generally, the most common pairing is with white wine: this is because all fish share a common flavor theme: a sweetness, that slight natural sweetness we perceive in fish flesh.

White wine is perfect because of its structure (i.e., its consistency and full-bodied feel on the palate) and its delicate aromas, which don't overpower the flavor of the dish. However, under certain conditions, you can also create successful pairings with red wines.

As a golden rule, it's always good to remember that the cooking method you choose has a significant impact on the flavor of the dish and is crucial for pairing. More delicate cooking methods, such as steaming, will require an equally delicate wine; stewing, on the other hand, can hold up well when paired with more structured and complex wines.

The timing of consumption also plays a role: for appetizers, you can choose a lighter, more delicately flavored wine; for main dishes, you can opt for more complex wines.

How to Pair Freshwater Fish and Wine

What if you want to cook freshwater fish? Generally speaking, trout, perch, or pike pair well with medium-acid, delicately flavored white wines: a Pinot Blanc might be perfect.

Obviously, the type of fish and the cooking method have an influence: if you wanted to prepare a trout carpaccio as an appetizer, you could pair it with a light, aromatic white wine that complements the delicacy of the raw fish without overpowering it: a perfect example is Müller-Thurgau.

If, however, you were thinking of a richer main course, such as perch risotto, you could opt for a softer, more structured white wine, which does not overwhelm the flavour of the dish, such as a Chardonnay from California.

If you'd like to include a tasty main dish on the menu, accompanied by sauces, such as stewed pike, you could pair it with a fresh, aromatic wine, such as a Sauvignon Blanc from California, Oregon or Washington.

Which Wine to Choose for Saltwater Fish

The situation is different for saltwater fish: sea bream, sea bass, tuna, and sea bass—to name a few—combine a sweet tendency with a more or less intense savory tendency. Saltwater fish dishes will therefore pair well with savory, citrusy wines that can harmoniously complement the fish's savory flavors. An example? A Vermentino from Sonoma Coast or Paso Robles.

A yellowtail tartare or a sea bass carpaccio, refined appetizers with delicate flavors, go perfectly with a fresh and savory wine, such as a ermentino from California.

Savoury main dishes such as pasta with bottarga or seafood risotto, on the other hand, can be accompanied by fuller-bodied and fresher white wines, such as a Fiano from the Napa Valley.

If you're looking to prepare a delicious barbecue, you might opt for an Chardonnay from Sonoma Coast, Russian River Valley, or Oregon; if you'd prefer baked sea bream or seared tuna, you might opt for a Vermentino from coastal regions like California's Sonoma Coast or Paso Robles. Both wines have minerality and structure, perfect for pairing with these dishes.

Shellfish and Mollusks: How to Choose the Right Wine

Often, a fish dinner includes mollusks and crustaceans. In this case, it's best to pair a fresh, medium-bodied, aromatic wine that enhances the salty notes and sweetness. For a red shrimp tartare, Greco from regions like California, specifically from areas such as Paso Robles or Napa Valley would be perfect, thanks to its minerality and freshness.

If you were thinking of linguine with lobster, or a great classic like spaghetti with clams, you could opt for a fresh but more full-bodied wine, such as a Verdicchio produced in regions like California, particularly from areas such as Paso Robles or Napa Valley.

In the case of a mixed grill of shellfish, you could pair it with a Treviano or Chardonnay from regions like California, soft and fragrant, capable of enhancing the flavor of the fish.

Did Someone Say Sushi?

If you don't feel like cooking much, and are more thinking of a sushi takeaway, you could play it safe with a fresh, fragrant wine, not too alcoholic and with high acidity, to cleanse the palate and respect the delicacy of the flavors.

If you're a fan of nigiri or sashimi, or more generally, raw salmon and tuna, you can't go wrong with an Riesling from regions like Washington State, Oregon, or New York's Finger Lakes: fresh and citrusy to the point. If you prefer a crispier finish and opt for tempura sushi, you might want to opt for the creamy bubbles of a California sparkling wines, particularly those from the Sonoma Coast or Napa Valley.

Prefer a mixed box? You can't go wrong with a Blanc de Blancs Champagne: dry, citrusy, with a fine bubble and incredible versatility.

Red Wine and Fish: Can It Be Done?

If you roll your eyes at the idea of pairing white wine and fish, we have the perfect solution: with the right precautions, even a red wine can be paired with fish dishes. First, let us reveal a few versatile tips:

• Avoid tannins: in structured red wines they can react with proteins and salts in fish, leaving an unpleasant metallic aftertaste.
• Choose light reds: fresh, fruity, with almost imperceptible tannins.
• Serve them chilled: between 14 and 16°C to enhance the harmony of the pairing.

The key to a successful pairing is choosing the best cooking method to complement the structure and bolder flavor of a red wine. Stewed fish dishes pair beautifully with a Pinot Noir from California: light, with barely perceptible tannins and pleasant fruity aromas.

Thinking of a main dish? Spaghetti with swordfish sauce or linguine with clams and cherry tomatoes could pair well with a light, savory, and fresh red wine, like a Grenache from regions like California's Central Coast.

Craving a mixed grill of shellfish? We recommend a fruity, light red that complements (but doesn't overpower) the sweetness of the shellfish: a Pinot Noir from regions like Oregon or California might be just the thing for you. Even sushi has its perfect red counterpart: try it paired with a Sparkling Pinot Noir or Sparkling Gamay and you'll never look back.

You're spoiled for choice: with the right pairings, wine enhances the flavor of fish in all its forms. Now all you have to do is choose your menu and the perfect glass to pair it with.