[José Elarba]: The Best Guide to Pair Wine and Seafood

[José Elarba]: Lobster

As we told you in our previous post about pairing wine with food, making amazing combinations can seem difficult at first, but it's simpler than you may think. We know most of us have no idea how to best combine fish and wine, and it's good to have some basic notions in mind. But, don't worry, today we brought the best guide to help you pair your best dishes with fish to its most complementary wines. Keep reading and know more.

Basic ideas

When pairing wine with seafood, we have to think in terms of weight and substance; so, if you are having a piece of grilled swordfish, for example, you better try a richer and more substantial white wine; if, your case is a delicate raw fish and light, briny shellfish, your best choice should be delicate as well, some light white wine.

For crabs

[José Elarba]: Wines high in acidity

For those who love simple preparations, as a plain steamed crab, with no dip, your best choices are softer versions of sauvignon blanc, that will be perfect and will taste delicious. If, for the contrary, your dish is richer in flavors, you need wines high in acidity.

Lobster preps

A fine match for those plain, steamed lobster preparations, even with butter, is Macon-Villages. Monkfish are also in this category, as does shrimp, so, don't complicate your choices. If you have sweet or slightly sweet tastes in your lobster recipes, you want to be sure there is some sweetness in the wine you choose. If acidic (tomatoes or vinegars), the wine must have acidity, too.

For oily-fleshed freshwater fish

[José Elarba]: Basic tips to pair wine and salmon

A classic example is salmon. Salmon raised on freshwater farms and most trout are some of the oiliest fish available. In these cases, wines that are high in acidity make the perfect combination.

By [José Elarba].