Which wines you drink should always be a personal choice but when it comes to seafood there are a few general things that should help you make a good choice. Which wine goes with which seafood will be dependent not only on the type of fish or shellfish but also on how it has been prepared. The wines listed on this page are just suggestions and are by no means the only wines that can be enjoyed with seafood.
Red Wine with Seafood?
It used to be that fish was never paired with anything but white wine, however with the introduction of lighter reds it is possible to find a red wine that goes well with some fish dishes, although rarely shellfish. The reason that some red wine is not advisable to drink with fish is because red wines contain tannins which react with the iron in fish causing a metallic taste. Bold red wines will also overpower the delicate taste of shellfish and flatfish like sole and plaice.
For those of you who only drink red or rose wines, we have included a red and rose option. However, as indicated in some of the notes, some seafood is far better paired with a white wine.
A few things to bear in mind:
If you have a simple white fish dish or fish that has been prepared in a light stock based sauce it is beneficial to pick a white wine that will not overshadow the delicate flavours
If you are eating oily fish like salmon and mackerel it is a good idea to choose a wine with a high acidic content to cut through the oil.
If you enjoy red wine then salmon is your best seafood to pick or fish that has been cooked in a rich, tomato based sauce.
If you want to drink red wine make sure you pick a light one that has a low tannin content to prevent any metallic taste.
Wine Pairing
Shellfish
Please select the tabs on the left to see our wine pairing guide for each type of shellfish
Crab
Crab is a delicate meat and it is important to choose a wine that doesn’t overpower the flavour. For this reason oaked wines are best avoided. White wine is best for crab.
White Wines
Albarino
Red Wines
Beaujolais
Rose Wines
Grenache Rose
White Wines
Chardonnay
Red Wines
Chianti
Rose Wines
Pinot Grigio Rose
White Wines
Semillon
Red Wines
Pinot Noir
Rose Wines
Sangiovese Rose
White Wines
Viognier
Red Wines
Sangiovese
Rose Wines
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Wine Pairing
Fish
Please select the applicable tab to see our wine pairing guide for each type of fish
Cod
When simply cooked, Cod like similar white fish, is best matched with Pinot Grigio or Sauvignon Blanc
White Wines
Chenin Blanc
Red Wines
Beaujolais
Rose Wines
Grenache Rose
White Wines
Pinot Grigio
Red Wines
Pinot Noir
Rose Wines
Pinot Grigio Rose
White Wines
Sauvignon Blanc
Red Wines
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Rose Wines
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White Wines
White Burgundy
Red Wines
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Rose Wines
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Wine Pairing
Prepared Seafood
Please select the tabs on the left to see our wine pairing guidance
Fish Pie
The best wine to drink with fish pie is a smooth dry white and we would recommend an unoaked chardonnay.
White Wines
Chablis
Red Wines
Beaujolais
Rose Wines
Grenache Rose
White Wines
Chardonnay
Red Wines
Grenache
Rose Wines
Pinot Grigio Rose
White Wines
Chenin Blanc
Red Wines
Pinot Noir
Rose Wines
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Common questions
- What wine goes best with seafood?
- As a rule, a crisp dry white. Unoaked whites like Albarino, Picpoul, Sauvignon Blanc and Pinot Grigio suit most fish and shellfish and let the delicate flavours through. Match the weight of the wine to the dish: lighter wines for delicate fish, fuller whites for richer plates.
- Can you drink red wine with fish?
- You can, with care. Red wines contain tannins that react with the iron in fish and can leave a metallic taste, and bold reds overpower delicate shellfish. Stick to a light, low-tannin red such as Beaujolais or Pinot Noir, and save it for meatier fish like salmon or dishes in a rich tomato sauce.
- What wine pairs with crab?
- Crab is delicate, so avoid heavily oaked wines that swamp it. A fresh, aromatic white such as Albarino, unoaked Chardonnay, Semillon or Viognier is ideal; if you prefer red, keep it light with a Beaujolais.
- What wine goes with mussels?
- A crisp dry white is the classic with moules, and the same wine you cook them in works beautifully on the table. Think Muscadet, Picpoul or a dry unoaked Chardonnay; the acidity cuts through the garlicky, winey broth.
- Which wine suits oily fish like salmon and mackerel?
- Oily fish wants a wine with enough acidity to cut through the richness, so reach for a zesty white. Salmon is also the one fish that genuinely takes a light red such as Pinot Noir, especially when roasted or served in a rich sauce.