In the long-standing culinary culture, wine and seafood have long been a classic combination. The pursuit of a perfect pairing is not just about choosing a simple formula like "white wine with fish"; whether it's delicate steamed fish or a luxurious lobster feast, there is a specific way to pair wine that adds layers and texture.

Choosing the right wine can not only enhance the flavor of the dishes but also make the overall dining experience more memorable.

The Perfect Combination of Wine and Seafood

The charm of the combination of wine and seafood lies in its unique taste balance. Seafood itself has a subtle and sweet flavor, so it is essential to choose a wine that complements rather than overwhelms its freshness. Moreover, the acidity in wine can reduce greasiness while enhancing the layers of freshness in seafood. The high acidity and refreshing qualities of white wine pair perfectly with most seafood dishes, whether it’s the delicacy of steamed seafood or the richness of grilled seafood, the perfect companion can always be found.

*Source: FOOD STAMPS

The Importance of Acidity

• High Acidity Wines: Such as Riesling and Chablis, these wines can enhance the taste of light seafood and effectively balance out greasiness and fishiness.

• Sweetness and Spiciness: For seafood with a spicy flavor, such as pepper shrimp or sour and spicy fish, choosing a sparkling wine or German white wine with sweetness can ease the spiciness while enhancing the freshness of the palate.

Rich Layered Pairings

• Creamy White Wines: Such as oaked Chardonnay, are very suitable for pairing with seafood cooked in cream or spices, creating a rich and flavorful taste that lingers.

• Light Red Wines: For oilier or firmer fish, like tuna or salmon, choosing a lighter tannin and higher acidity red wine, such as Pinot Noir, can bring unexpected deliciousness.