Pairing wine with fish or seafood can be daunting. Yes, white wines are generally the right choice—but which ones? Choose a dry white when you need a full-bodied, lush wine and you will be disappointed. What about seafood with heavy sauces, like barbecue or tomato sauce? Do you use the same wine with grilled shrimp that you do with lobster?
It can be confusing. Here are some quick rules and a few go-to wines for whenever you're serving seafood. Don't worry if you can't get the exact wine here. These are general rules, and as we all know, rules are made to be broken.
Sparkling wine, is spot-on perfect for fried food. While light beers match up well with fried seafood, most wines lose something when you pair them with tempura or a thick beer batter. Not so with sparkling wine, whose bubbles cut through the weight of fried food as if the wines were made for the dish. These wines also pair well with caviar.
Chardonnay is great with striped bass, crab, raw oysters, even lobster. The theory here is to match a full-bodied wine with a full-bodied dish. If you have a broth-based soup, chardonnay works wonderfully.
Red wine with fish? It can be done, and successfully too. It just takes knowing your elements and how to combine them, alchemy fashion. For example, Swordfish and tuna are best paired with Cabernet Sauvignon.
Find your perfect pair in our restaurant. We have a great selection of wines and we will be happy to help you with your choice!
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