From tender salmon to fresh oysters, nothing goes better with seafood than a pair of exquisite wine.
The perfect pairing of wine and seafood can be a bit tricky to achieve, such that there are experts whose speciality is finding the perfect wine-seafood match.
If you are looking to round wineries in Margaret River to find the best bottle to serve on seafood night, Certified Somm Nicole Ruiz Hudson says it’s important to consider not only the fish itself but also the sauces and accompaniments.
With this suggestion in mind, here are some of the best wine and seafood pairings to try:
Rosé of Pinot Noir and Lobster
The hints of candied fruit in a dry rosé pairs extremely well with the subtle sweetness of crab or lobster meat. Serve it chilled, and its complex ripe berry flavours will bring out the best in a lobster dish.
Sauvignon Blanc and Ceviche
Light and crisp Sauvignon Blanc is the best pair for ceviche as it doesn’t overpower the zesty dish. As this wine has notes of leafy herbs, bell pepper, and tropical fruit, it tends to bring out the best flavours in a ceviche.
Halibut and Assyrtiko
Assyrtiko is a white grape wine indigenous to the Greek island of Santorini. Some producers blend two unique grapes: the Assyrtiko and the Athiri varieties. Doing so gives the wine an intense and earthy flavour and an aromatic quince scent, making it the perfect pair for fresh, medium-textured fish such as cod or halibut.
The general rule is, some fattier fish like tuna and salmon, when served with a heavier sauce, are best paired with lighter bodied reds Pinot Noir or Rioja Crianza. The same is true for particular shellfish stews.
For fish served with lighter sauces or those with herbs and vegetables, meanwhile, Sauvignon Blanc is a classic pair. Also, seafood dishes served with Indian or Asian flavours often find an ideal match for Riesling or Gewurztraminer.