You’ve probably heard the classic saying: red wine and meat. Well, white wine with fish is a good place to start. The type of seafood dish you select can influence the wine you choose. Picking the right wine for your meal isn’t really complicated, but it can make a big difference to your meal.
Why Choose White Wine with Seafood?
White wine goes well with both the bold and delicate flavors of seafood. On the other hand, red wine is generally more intense than white wine and can overpower seafood flavors. This makes white wine with seafood an obvious choice. Some wines are both refreshing and also make the whole seafood experience a lot more enjoyable. A richer wine works wonders by bringing out the flavors of fatty seafood such as salmon, while lighter wines may not accentuate the same flavors in the same meal.
The Perfect Wine for the Perfect Meal
Here are some good white wine options for seafood:
Chardonnay
There are two main categories of Chardonnay, which originated in France but can now be found throughout the world including in California’s Napa Valley, and you can choose either white wine to have with seafood.
- Unoaked Chardonnay is a pale, medium-weight wine. It features moderate acidity and often presents a slightly fruity taste. When the wine is left in oak barrels (oaking), it loses its crispness but gains a warm flavor that reminds you of butter and vanilla.
- Oaked Chardonnay is generally darker, full-bodied, and can be a golden color.
Chardonnay is best served with lobster, Dungeness crab, and meaty fish in a buttery or creamy sauce.
Sauvignon Blanc
Sauvignon Blanc originated in the Loire Valley in France and is now one of the favorite wines produced in the Napa Valley. These light- to medium-bodied white wines go well with seafood because they feature grassy and fruity flavors and are known for their crispness. The wines typically appear pale straw in color, sometimes with a slight yellowish hue. Each sip often reveals a hint of citrus. Its high acidity makes it an excellent match for shellfish or flaky fish such as sole.
Pinot Grigio
Despite being farmed in separate locations, the same grapes are used to make Pinot Gris (France) and Pinot Grigio (Italy). It may contain a hint of pink or copper, or it may have a light straw tint. The flavor profile can vary significantly based on the grape’s growing location.
- The French version of this white wine goes well with seafood as it tends to be richer and more full-bodied, often featuring aromatic and spicy notes.
- In contrast, the Italian version is light-bodied, offering a crisper, more neutral taste. This white wine is a good white wine for seafood because it is refreshing when enjoyed with a light fish dish.
Champagne
Who can resist Champagne’s effervescent charm? It is light to medium weight with high acidity and bursts with citrusy flavors and scents. If you are served a lavish seafood platter, fried, or oily fish, then Champagne is a good option. The bubbles effectively cut through the richness and oiliness of the meal. You will enjoy this white wine with seafood because its complex tastes and persistent effervescence make every sip delicious.
Prosecco
Italians, food, and wine always complement each other. Perhaps that is why Prosecco is ideal for seafood. It’s a white sparkling wine with hints of fruit and flowers, but its bubbles are not as sharp as those in Champagne. It has a medium-high acidity level, so it will go well with light seafood dishes. Prosecco can come in a range of whites from pale straw to a very light yellow.
Chablis
Chablis gets its name from the Chablis region in France. The wine itself is very similar to unoaked Chardonnay, and it is also made with Chardonnay grapes. The crisp acidity makes it a good white wine for seafood because it pairs well with shellfish. It is pale gold and sometimes has a slight greenish-gold tint. With its delicious mineral taste that filters through in every sip, this white wine goes well with rich seafood dishes.
Riesling
Riesling is also a good choice for seafood lovers. Its color ranges from pale straw to gold. This highly acidic wine originally comes from the Rhine region in Germany. It is also highly aromatic, and the flavors can range from citrus fruitiness to the sweetness of honeysuckle. It can also cross the spectrum from very dry to very sweet. It is a tasty white wine to have with seafood. Riesling pairs better with light seafood when it is drier. Sweeter Riesling pairs nicely with spicy foods and has a medium body.
Final Thoughts
Picking a good white wine for dinner comes down to what you like, but it also relates to the taste of the food. The perfect wine match depends on how the wine enhances the meal. Whether you go for Chardonnay or Prosecco, you get to decide. To figure out your top choice, the best approach is to sample different wines with various dishes at the best crab restaurant on Pier 39!