Here in United Kingdom, we are so lucky to have a bounty of top-quality and deliciously fresh seafood to feast on all year round. We’re also blessed to have some of the best wines in the world. And, when the two come together, it’s truly magical.
When it comes to matching seafood and wine, the style of wine you choose to pair with your seafood dish is dictated by its delicacy. From the classic combination of crisp Australian Sparkling with freshly shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities.
MATCHING OYSTERS WITH WINE
To make an opening statement for any celebration, or simply because, pairing Sparkling wine with freshly-sucked oysters is a winning combination. Semillon is another great choice.
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MATCHING SCALLOP DISHES WITH WINE
For a beautifully light yet flavoursome seafood entrée, seared scallops served with UK Sparkling is an easy to prepare and impressive starter. Light aromatic white wine including Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, or Riesling also make ideal matches.
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MATCHING PRAWNS DISHES WITH WINE
UK’s wonderfully fresh prawns are national heroes to savour any season. Come summer, they’re on just about every restaurant menu and every family plate around the country. Enjoy them fresh and unadorned with Sparkling, Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, and Riesling. When combined with Asian flavours, alternative whites, Grüner Veltliner or Gewürztraminer are simply gorgeous, or when combined with sauces and meat flavours, a chilled Rosé can be a great choice.
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MATCHING CRAB DISHES WITH WINE
Simple and light crab dishes need a white wine that’s light on the oak with crisp acidity, making medium-weight and textural white wines like Marsanne, Pinot G, Vermentino, Arneis and Fiano mouth-watering choices.
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MATCHING MUSSEL DISHES WITH WINE
Mussels traditionally call for a white wine, however, the powerful flavours in this Mediterranean dish (particularly the sauce) mean you need a wine with more power. The silky texture and mix off fruit and savoury notes in Grenache Mataro would work brilliantly, while Shiraz Cabernet is another elegant choice to pair with the spice of this dish.
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MATCHING DELICATE FISH DISHES WITH WINE
Crishpy Backed fish dishes love the natural acidity of whites like Semillon, Sauvignon Blanc, Riesling and Semillon Sauvignon Blanc blends, while weightier fish simply grilled can take the texture of medium-weight Marsanne, Pinot G, Arneis and Fiano. Vermentino is also a textural variety that displays classic salty or sea spray characters, making it ideal with simply-prepared seafood.
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MATCHING AROMTIC ASIAN SEAFOOD DISHES WITH WINE
Seafood and Asian herbs, spices and flavours are a match made in heaven, but can sometimes be quite complex when pairing with wine. Light aromatic whites including Grüner Veltliner, Gewürztraminer, Semillon, Sauvignon Blanc, Riesling and Semillon Sauvignon Blanc blends all drink beautifully with Thai and Vietnamese-style flavours. Depending on dominate flavours, Rosé can also work well.
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MATCHING SPICY SEAFOOD DISHES WITH WINE
When it comes to spicy seafood dishes like Baked Spicy Halibut Fillets, a popular choice is a cold beer, however, Semillon and Riesling are natural white wine pairings. Another glorious, but not often considered match is Gewürztraminer – you’ll be very pleasantly surprised.
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