Sip into Summer: Wine Pairings for Seafood and Shellfish

Summer is a time for outdoor gatherings, barbecues, and seafood feasts! A glass of wine is a perfect companion for a plate of oysters, crab legs, or grilled fish. But picking the right wine can be daunting with so many styles, flavours, and regions to choose from. Fear not, wine lovers! In this blog post, we'll guide you through some of the best wine pairings for seafood and shellfish so that you can sip into summer confidently.

Regarding seafood and shellfish, crisp white wines are a popular choice. The acidity and minerality of these wines cut through the richness of the seafood and enhance its natural flavours. Some of the best crisp whites for seafood include Sauvignon Blanc, Pinot Grigio, Albariño, and Vermentino. Sauvignon Blanc from New Zealand is known for its zesty citrus and grassy notes, which pair well with raw oysters and ceviche. Pinot Grigio from Italy is light-bodied and dry, with green apple and pear flavours, making it a great match for grilled shrimp and scallops. Albariño from Spain has a briny character that complements crab legs and clams, while Vermentino from Sardinia has a tropical fruitiness that goes well with grilled fish and lobster.

If you prefer white wines with more texture and complexity, try fuller-bodied whites such as Chardonnay, Viognier, and White Rioja. Chardonnay from California or Burgundy can be oaky and buttery, with notes of vanilla and toast, which pair well with lobster bisque and whitefish in cream sauce. Viognier from Rhône Valley is aromatic and floral, with flavors of stone fruit and honey, making it a good match for grilled peaches and shrimp skewers. White Rioja from Spain is aged in oak barrels and has a nutty, spicy character that complements seafood paella and octopus with paprika.

Rosé wines are versatile, refreshing, and easy-going, perfect for sipping in the sun and enjoying with seafood. Whether you prefer dry or fruity, light or medium-bodied, rosé can be a great match for salmon tartare, lobster rolls, or shrimp tacos. Provence rosé from France is a classic choice, with flavours of strawberry, peach, and herbs. Spanish rosé from Navarra or Rioja is darker in colour and has a bolder fruity character, which pairs well with spicy seafood dishes.

While white wines and rosé are the go-to choices for seafood, light red wines such as Pinot Noir, Gamay, and Barbera can also work, especially with grilled fish or sushi rolls. Pinot Noir from Oregon or Burgundy is light-bodied and elegant, with flavors of cherry, earth, and mushroom, which pairs well with salmon burgers and tuna poke bowls. Gamay from Beaujolais is fruity and juicy, with notes of cranberry and violet, making it a good match for grilled salmon and shrimp pasta. Barbera from Piedmont is acidic and fruity, with flavors of cherry, plum, and spice, which pairs well with seafood lasagna and paella.

Last but not least, sparkling wines should not be overlooked when it comes to seafood and shellfish. Whether you choose Champagne, Prosecco, or Cava, the bubbles and acidity of sparkling wines can lift the flavors of seafood and cleanse your palate between bites. Champagne from France is the most famous and luxurious sparkling wine, with flavors of green apple, brioche, and toasted almonds, which pairs well with caviar, oysters, and lobster. Prosecco from Italy is light and fruity, with notes of green apple and pear, making it a great match for grilled shrimp and scallops. Cava from Spain is dry and refreshing, with flavors of citrus and nuts, which pairs well with seafood paella and seafood risotto.

Summer is the perfect season to indulge in seafood and shellfish and experiment with wine pairings. Crisp whites, full-bodied whites, rosé, light reds, and sparkling wines all have their place at the table, depending on the dish and your preference. Don't be afraid to try new wines, regions, and styles, and have fun exploring the endless possibilities of sip into summer!