Seafood & Wine: The Perfect Pair

We all know that wine and seafood make a great pair, but really are the best wines to pair with each type of seafood to truly enhance the flavor of your meal?

Branzino, also known as Mediterranean Sea Bass, and Cape Hake both have a flaky texture and mild, subtly sweet taste. Due to the mild flavor of both these flaky, white-flesh, fish, a dry white wine like Pinot Grigio or Sauvignon Blanc makes an ideal pairing that doesn’t overtake the flavor of the fish.

Salmon has a pink hue, large flakes, a medium-firm texture, and a mild flavor. Salmon is an oily fish that is well cut with a full-bodied white wine like an oak-aged Chardonnay or Pinot Noir. If you’re looking to pair your salmon with a red wine, try a lighter red wine like a Zinfandel that tests to have a jam-like flavor profile.

Peruvian Mahi-Mahi is another oily, pink-hued fish that has a semi-firm texture, large, moist flakes, and a mild, sweet flavor. Mahi-Mahi pairs well with an aromatic white wine, like Sauvignon Blanc, Gewurztraminer, or an oak-aged Chardonnay.

Chilean Sea Bass is a decadent fish with a mild flavor with just a hint of sweetness, firm white flakes, and a rich, buttery texture. Chilean Sea Bass has a high fat content which allows it to remain incredibly moist when cooked and makes it pair well with an oak-aged Chardonnay or Viognier.

Peruvian Silverside has a semi-firm texture and an oily taste, like a sardine. When pairing silverside, its best match is a wine with acidity like an Albariño.

Argentine Red Shrimp are often compared to lobster for their large size and rich, buttery taste and texture. They pair great with an oak-aged Chardonnay or Riesling. A light red wine, like a Chianti, can also pair well with this succulent shrimp.

Vannamei White Shrimp have a firm-texture and a mild, yet slightly sweet taste. These shrimps are commonly prepared in seafood dishes and go well with a crisp, dry white wine, like a Riesling, Prosecco, or a Sauvignon Blanc. White shrimp also pairs well with a Rosé, especially when char-grilled as it can enhance the flavors of the shrimp.

Spanish Octopus has a firm, meaty texture with a mild, semi-sweet flavor that balances well with a Sauvignon Blanc or Gewurztraminer. Octopus is commonly char-grilled which can make it an equally great companion for a Rosé which will enhance the flavor.

Overall, seafood is usually best served with a white wine, so the wine doesn’t overpower the flavor or the dish.