Most people know that white wine and seafood belong together!



Pairing seafood and wine



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.


There is the fact that should be taken into consideration that coatings and sauces, even with fish and shellfish, often determine the perfect pairing.


However, plenty of red, rose and sparkling wines also complement a variety of seafood, from salmon fillets to ahi tuna.


Pairing wine with seafood isn't actually a difficult task. Think in terms of weight and substance—delicate raw fish and light, briny shellfish go best with equally delicate, light white wines.


There are some simple rules like to try most sparkling wines and bone dry white wines with raw fish. Choose a dry white when you need a full-bodied, lush wine and you will be disappointed.


Chardonnay goes perfectly with salmon making the whole combination taste fresh and reminiscent of the sea. Chardonnay pairs well with crab, lobster and raw oysters, as the strong flavors of shellfish are a perfect match for the bold taste of this classic white wine. Hearty white fish are another fine match for Chardonnay.


Muscat comes in as the ultimate oyster wine for its outrageous leanness. The briny minerality of the wine dances with the seafresh saline of an oyster on the half shell. This match is made in heaven.


Sparkling wines, such as champagne, are an excellent choice for seafood brunches and go exceptionally well with raw seafood dishes. You can also pair champagne with a variety of lighter white fish dishes.


It is also should be said that rules exist to break them especially in food. So don`t be afraid of experiments and in Damir & Ornella we will be glad to help you to make you a good choice.




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