Most people go by the rule that seafood should be accompanied by white wine. While this is a safe bet, it’s not always a simple choice. Next time you enjoy the fruits of the sea, consider these selections.
Sparkling wine (Champagne, Prosecco, Cava) goes well with salty and fried foods. Those bubbles cut right through the heaviness and the slight sweetness results in a very refreshing taste.
Chenin Blanc, Sauvignon Blanc and Pinot Grigio are the dry, crisp wines usually served with simply cooked white fish like flounder or halibut. They are also good with tart sauces, since tangy foods won’t overpower them.
More full-bodied whites, like Chardonnay and Fume Blanc are well matched with full-bodied dishes and rich sauces, usually crab, raw oysters, fatty fish like salmon, and even striped bass. A Pinot Gris works well with oilier fish such as bluefish or mackerel.
Full-bodied whites with some sweetness, like Riesling and Gewurztraminer, pair well with spicy Asian or Indian dishes as a counterpoint to the heat.
About the Author: A gourmet, food blogger, and veteran of the hospitality industry, Anthony Pierpont has held management positions at major venues such as the Radisson and Four Seasons hotels.
Anthony Pierpont starting a new restaurant in the Radisson Hotel in Santa Barbara, California