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.
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.
