Pairing wine with the right kinds of cuisine and foods can be a tough task. It is true; white wines usually are the best choice for seafood and fish preparations. However, with the number of white wine options available, it can be a daunting task to choose the right one. God forbid you to want a dry white wine when you should have been selecting a lush wine; you are in for a disappointing dining experience. Every seafood preparation requires a unique white that goes with it. For example, a heavy sauce preparation in the seafood or a grilled shrimp/ lobster will need the right wines to bring out the right flavours you seek. However, while the choices you can make for seafood and fish are extensive, remember that you can always try different wines and choose the one that best suits your palate.
Champagne, Cava and Prosecco Wines
White wines that have a sparkle in them come from different regions of the world and are perfect for food that is fried. Sparkling wines are beautiful when they are tried in combination with fried food like Tempura. They reduce the weight of the food and give it that right balance. It also pairs well with caviar. There are several famous regions from where you can choose sparkling wines. While the best option is champagne, you can select a nice sparkling variety from Australia, California, Spain or France.
Chardonnay, Sauvignon Blanc, Fume Blanc, Pinot Gris, Chenin Blac, Pinot Grigio and Viognier
Dry wines like the Pinot Grigio, Sauvignon and Chenin are the masters when it comes to seafood and fish. They are crisp and austere, pairing perfectly with lean fish with simple preparations. They cut through all the natural fat in the white fish, making it better suited for a full light flavour. Chardonnays and Pinot Gris are full wines. They are best for full-bodied experiences with fish preparations. They work wonderfully with oily fish and are also great for soups that have a broth-base.
Gewurztraminer, Marsanne, Riesling and Roussanne
Sweet wines usually have a terrible reputation for being terrible for food. They have a beautiful sweetness, and people often stay away from using them in savoury preparations. Truth be told, they are great for Asian seafood preparations and have a very tropical aroma that goes well with seafood. Asian food have very unique tastes, and the spice can genuinely hit the back on the throat, when an excellent white wine is paired, it reduces the impact of the spice. The zingy flavour of Vietnamese flavour is also mellowed down with the sweet whites.
The Albarino and Verdelho
These wines need a separate category for themselves as they are very new to places like California. Hailing from Spain and Portugal alone, they are a perfect pair for shellfish. Rarely do you find wines made explicitly for shellfish. Shellfish usually is paired with any white that goes with seafood in general. However, if you can get your hands on one of these beauties, try them with shellfish and scallops to be amazed. Many regions of the world are beginning to see the perfect blend of these wines and are starting to sell them as well.