Don’t drown out the delicate flavors of seafood with an overpowering red; we offer 4 different types of wine light enough to mesh well with delicious fish and shellfish.
By: Gretchen Roberts
October 23, 2012
1 of 5Photo: Randy Mayor
Which wines go best with fish and shellfish?
People often choose a white wine for fish, and with good reason: Most fish and shellfish have delicate, subtle flavors that call for an equally light wine. But coatings and sauces, even with fish and shellfish, often determine the perfect pairing.
2 of 5Photo: Randy Mayor
Mussels or Clams in a Wine Broth
The classic French preparation of mussels being steamed in shallot-wine broth and served with fries calls for either a dry, minerally white like muscadet to enhance the taste of the sea, or a decadent chardonnay to enrich the mussels. Clams are similar in taste and texture and can be used a well.
VALUE: 2008 Maison Henri Poiron et Fils Domaine du Manoir Muscadet de Sèvre-et-Maine (France, $13) Delicious grapefruit and mineral notes.
2008 Domaine de la Pépière Muscadet Sèvre-et-Maine Sur Lie (France, $14) Lively minerality and citrus flavors.
3 of 5Photo: Randy Mayor
Flaky White Fish with a Browned Butter Sauce
A big, creamy, oaky New World chardonnay is the perfect partner to rich, nutty browned butter sauce.
4 of 5Photo: Randy Mayor
Crispy Cajun Catfish
Highlight the fresh simplicity of this spicy fish with a bright, acidic white wine that acts like a squeeze of lemon on the fish. Inexpensive American sparkling wine is a refreshing palate-cleanser for this down-home dish.
5 of 5Photo: Randy Mayor
Bring out the sweet notes of the crabmeat with a spätlese (semisweet) riesling, or round out the rich, tangy rémoulade with a refreshingly dry chenin blanc.