Pairing Wine with Seafood

Photo: 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.

Photo: 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.

2008 Tablas Creek Vineyard Antithesis Chardonnay (California, $35) Rich with bold aromas of pears and creamy vanilla (pictured)

View Recipe: Smoky Mussels and Clams with White Wine Broth

Photo: 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.

VALUE: 2007 Carmen Chardonnay (Chile, $10) Fresh, clean pineapple flavors with a creamy finish.

2008 Gordon Brothers Chardonnay (Washington, $16) Buttery with grilled pineapple and clove spice.

2008 Silverado Chardonnay (California, $25) Rich with creamy brown toffee aromas (pictured)

View Recipe: Sautéed Sole with Browned Butter and Capers

Photo: 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.

VALUE: Domaine Ste. Michelle Cuvée Brut (Washington, $11) Crisp lime and green apples.

Korbel Brut Rosé (California, $12) Juicy strawberries and watermelon (pictured)

Roederer Estate Brut (California, $23) Creamy, rich, and nutty.

View Recipe: Bayou Catfish Fillets

Photo: Randy Mayor

Crab Cakes

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.

VALUE: 2008 Dry Creek Vineyard Chenin Blanc (California, $12) Honeyed peaches and fruity apricots with a hint of spice (pictured)

2008 Graff Graacher Himmelreich Riesling Spätlese (Germany, $17) Delicate mineral and fresh green apple flavors.

2007 Markus Molitor Riesling Spätlese (Germany, $29) Nuanced with tropical mango, peach, and nectarine.

View Recipe: Crab Cakes with Spicy Rémoulade