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Pairing Wine and Seafood
By David Oldham, Andrew Will, Vashon, WA
Wine and fish pairings should be pleasing to the eye, the nose and the palate. The visual appeal of a clear and bubbly champagne with crisp, freshly shucked oysters on ice, or the aroma from a rich hearty Cioppino mingling with aromatic cherries and wildflowers in a glass of Sangiovese rose can be stimulating. Or imagine a dry, full bodied Semillon washing over grilled briny sweet scallops and a saffron cream sauce.
While visual appeal is important, the context of the meal is equally critical. Halibut Provencale served by candlelight on fine china and a pressed a white tablecloth will probably be best served with a vintage Puligny-Montrachet Burgundy, while grilled fish served outside on the beach on a hot summer evening will cry out for a fresh bottle of zesty Pinot Gris.
Now that I have teased your palette with a few delectable menu ideas, allow me to present a list of suggested wine and food combinations that should serve as guidelines rather than commandments. Wine is food, and it can be treated as one more ingredient in deliciously prepared seafood fare.
Chardonnay - Shrimp, lobster, crab, scallops, red snapper, striped bass, other white fish, tuna, oysters (raw), pasta with shellfish, pasta with clam sauce
Chenin Blanc - Shrimp, oysters (raw), clams, mussels, spicy Thai and Mexican dishes
Colombard - Shrimp
Gewüztraminer - Smoked fish (trout, herring), Thai dishes
Marsanne - Crab, lobster
Pinot Blanc - Shrimp, striped bass, mussels, smoked fish (trout, herring), clams, oysters (raw), spicy Thai or Chinese dishes
Pinot Grigio / Gris - Salmon, salmon tartare, oysters (raw), mussels
Riesling (Dry) - White fish, smoked fish (trout, herring), oysters (raw), spicy Chinese Thai and Mexican dishes
Riesling (Semi-dry) - Sushi, sashimi, smoked fish (trout, herring), fish curry , spicy Chinese, Thai and Mexican dishes
Roussanne - Crab, lobster
Sauvignon (Fumé) Blanc - Salmon, shrimp, swordfish, tuna, red snapper, mussels, crab, scallops, clams, oysters (raw), pasta with shellfish, fish curry
Sémillon - Salmon, scallops, white fish
Seyval Blanc - Clams
Vidal Blanc - Shrimp
Vignoles - Striped bass
Vin Gris - Salmon, swordfish, tuna, spicy Mexican
Viognier - White fish
David Oldham is a winemaker at Andrew Will on Vashon Island in Washington state. He can be reached at: david@andrewwill.com
