Entertaining
8 Perfect Wine Pairings For Seafood
When properly paired, a great glass of wine can enhance a dish’s flavor and elevate your overall dining experience from fine to fabulous. For seafood, classic pairings like Pinot Noir and salmon or Prosecco and shrimp never fail. Click through our slideshow for eight expertly matched seafood and wine pairings from our archives, plus recipes to go along with them.
Recipe: Tahini Salmon with Zucchini “Noodles”
Pair It With: Inniskillin Niagara Estate Pinot Noir 2012, Ontario. Pour a glass of this medium-bodied red, and experience the classic pairing of salmon and Pinot Noir.
Recipe: Shrimp & Egg Smørrebrød
Pair It With: Villa Sandi Prosecco, Italy. The frothy bubbles of this Italian sparkler cut through the rich egg yolks, and notes of lemon flatter the shrimp.
Recipe: Easy Lobster “Boil” on the Grill
Pair It With: Bachelder Niagara Chardonnay 2011, Ontario. The mineral character and lemony zing of this chardonnay hit the mark with lobster.
Recipe: Best Scrambled Egg & Smoked Salmon Toasties
Pair It With: Henry of Pelham Cuvée Catharine Rosé Brut, Ontario. With a frothy mousse and lively acidity, this pink sparkler stands up to salty fish dishes.
Recipe: Swordfish Baked on Saffron Peppers
Pair It With: Montalto Pinot Grigio 2011, Sicily. The floral character is in sync with the saffron, and it has the weight to match the meaty fish.
Recipe: Grilled Albacore Tuna with Fennel-Olive Relish
Pair It With: Segura Viudas Brut Reserva Cava, Spain. The almond and citrus flavors of this sparkler work well with the Mediterranean theme of the dish.
Recipe: Seafood Gumbo
Pair It With: Brooklyn Lager, New York. This beguilingly bitter brew has the stuffing to stand up to a strongly spiced gumbo.
Recipe: Halibut Skewers with Zhoug Sauce
Pair It With: William Fèvre Champs Royaux 2011, France. This light-bodied white is a good match to the delicate halibut, and its citrusy finish flatters the herbaceous sauce.