Wednesday, July 22, 2015

Top 3 Wines to Pair with Seafood

There’s nothing more enjoyable than a good seafood and wine meal. But how exactly do you get the right pairing? Generally, light whites are considered the best for delicate-tasting raw fish and briny shellfish. However, there are times when a piece of grilled salmon will taste much better with good red wine. Here are three of the best wines for seafood:

  1. Prosecco. This is an Italian white sparkling wine, typically dry or extra dry, ideal for fried seafood. While white wines combine well with fried seafood, some lose their distinct taste when paired with tempura or other recipes with thick beer batter. Sparkling wine like prosecco has bubbles that seep through the batter as if it’s made just right for the dish.

  2. Pinot Noir. This type of red wine belongs to the light category so it doesn’t overwhelm the natural flavor of the food as compared to the big reds. It works well with meaty, fatty, and full-flavored fish like salmon as well as dishes like spaghetti with clam sauce.However, you must avoid matching this wine with spicy seafood since the pair tends to create a foul metallic tang.

  3. Sauvignon Blanc. Sweet, citric, fresh, crisply acidic, and with tones of honey, Sauvignon Blanc is a perfect complement to white fishes like flounder as well as raw oysters, mussels and clams. It can also cut through the natural fat in lobsters and shrimps, and it’s great to have with a pair of crab cakes.

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