- Wine Pairings
Wines that Pair Well with Seafood at Oceana
Wine can bring out the best in food, and yes, that does include seafood, but it’s not only white wine that pairs well with seafood, despite the popular misconception, some red wine pairs well with some seafood. When you are choosing wine to pair with seafood, you should pay more attention to the wine notes, sweetness and dryness, than the color of the wine.
So how do you choose which wine pairs well with seafood. Certified sommelier, Michaela Quinlan reviews the wine list at Oceana where she reviews the list and offers pairing suggestions.
The wine list at Oceana is an extensive, award-winning 33-pages. A list of this size would take quite some time to navigate, but Michaela quickly identifies fabulous standout wines from around the globe and offers a few tips on pairing wine with seafood to help you make a wiser and tastier choice all in under five minutes.
Let’s start with the bubbles because who doesn’t like adding a little sparkle to the beginning of the meal?
All of the sparkling whites, whether French, Italian or Spanish, Champagne, Prosecco, Cava, will complement fried dishes like calamari, or any seafood fried and cooked in batter, but these bottles also pair deliciously well with caviar. At Oceana, you can order several by the glass, including Prosecco, Palidin, Extra Dry, Millesimato, Veneto, Italy 2020.
Moving on to the more obvious choice of white wine with seafood, to choose wisely, all foodies should understand which whites pair well and why. For example, a dry white wine like pinot gris or sauvignon blanc pairs best with meaty fish like cod and tilapia.
Moving on to the Spanish whites Michaela recommends the Albariño, Valtea, Rías Baixas, 2020.
The traditional cuisine of Portugal and Spain are seafood rich, so it makes sense that the local varietals of albarino and veldehro pair well with shellfish dishes of mussels, crab, scallops and lobster. These wines are light and fresh with notes of lemon and the right acidity and crispness, to complement the delicate flavors of the shellfish. Just as shellfish should not be overcooked, the wine should not overpower.
If chardonnay all day is your comfort zone, you are in good company. Chardonnay is popular for good reason. These fuller whites are heavier than the pinot gris or sauvignon blanc, but work well with bass, oysters, salmon, and even lobster. The heavier the seafood the more full-bodied the wine is a good rule to follow. At Oceana, the Chardonnay, Saint-Véran, Domaine Luquet, Burgundy, 2020 is a good way to go.
Interested in more wine tips and recommendations? Click the link and listen to the podcast wine review of Oceana.
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