Seafood
Seafood & Wine Pairing Guide
Crisp whites, sparkling wine and even light reds for fish and shellfish.
Quick answer
Pair delicate white fish and shellfish with Sauvignon Blanc, Albariño or Champagne, and richer fish like salmon with Pinot Noir or rosé.
Match weight to weight
Light fish need light wine; oily, meaty fish can take more body.
- Oysters: Champagne, Muscadet
- Shrimp and scallops: Sauvignon Blanc, unoaked Chardonnay
- Salmon: Pinot Noir, dry rosé
- Lobster with butter: oaked Chardonnay
Wines Worth Pouring
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