Leon Adam once said, “Anyone who tries to make you believe that he knows all about wines is a fake.” That’s true to an extent. Wines are like female dresses. They all look good on the lady, but some are better fit for certain occasions.
Pairing wines with seafood can be a difficult task. White wines usually rule, but red wines also have their place. Here are a few general rules to help you with great pairing skills. But these are general rules. There is always room for exceptions, especially when you have got a great combo. Read below to learn some quick tips about pairing wines with seafood! And, visit Strega North End today.
Try Light Reds With Fish
Disregard the belief that only white wines do well with seafood. Light reds also do great fish like salmon, tuna, marlin, mackerel, bluefish, or other fatty, meaty, big-flavored fish. Do not fall into the temptation of pairing fish with a big red. A great instance is Chianti, Pinot Noir, or Gamay paired with spaghetti and octopus stewed in tomato sauce. It’s like a dream come true.
However, do your best to avoid pairing with spicy seafood. This is likely to give you an unpalatable metallic taste.
Do not limit yourself to a few recipes. Many seafood dishes incorporating mushrooms or olives also do great with light red wines.
Choose Wines From Seaside Locations
It is only natural that cuisines from seaside regions would have found perfect pairs for seafood over the centuries of trials and adjustments. One easy way to find a good pair is to research the pairs of these seaside cuisines and find the creativity you need to make that next dinner lit. Alberino from Spain and Portugal is a perfect fit for shellfish, clams, and scallops.
Consider the Nature of Your Seafood
Delicate and light seafood dishes naturally go with dry white wines. A great instance is pairing the Spanish Dry Fino Sherry with cooked shrimps. This is a perfect choice whether the shrimps are grilled, stir-fried, or simply steamed.
A lusher lavish and richer seafood dish would normally do great with full-bodied whites. Rosés can also be a good substitute for full-bodied whites to pair well with richer and heavier seafood dishes, especially heavier sauces.
A great instance is the Fumé Blanc with grilled swordfish or tuna steaks. Heavy tomato-based soups also do amazingly well with Cioppino.
Take Advantage of Spicy and Tropical Flavors
Crustaceans like crabs, prawns, and lobsters do great with juicy tropical whites. Albarino and Verdello naturally pair well with shellfish, especially if tropical fruits are collaborating ingredients of the seafood dish. The spicier the dish, the more fruit-flavored the wine to be paired with.
These tips are great starting points for a perfect seafood dinner. But you can always experiment with other ideas.
Visit Strega North End Today
At Strega, we offer delicious and authentic Italian seafood dishes and wines. Plan your visit with us and properly pair your wine with your seafood dish! Contact our team by giving us a call at (617) 523-8481 or, make your reservation online today! We look forward to serving you.
About The Author
