Seafood and Wine Pairing - Brad's Perfect Culinary Matches

Pairing wine with seafood can feel like as complex as producing fine art, but there are a few simple guidelines that can transform an ordinary meal into something truly memorable. Most people instinctively reach for white wine, and for good reason: it’s all about balance and harmony on the palate.
Why White Wine?
White wines tend to be lighter in body and higher in acidity, making them ideal for complementing the delicate flavours and soft textures of seafood. In contrast, full-bodied red wines—especially those rich in tannins—can easily overpower fish and leave a metallic aftertaste. This is why a bold Shiraz might spoil your sea bass, while a crisp Sauvignon Blanc enhances it.
White Wines to Try with Seafood
Riesling
A reliable all-rounder, especially with spicier dishes like Thai prawns or grilled calamari.
Sparkling Wine
Excellent with raw or fried seafood such as oysters or calamari, thanks to its acidity and lively bubbles.
Chardonnay (unoaked or lightly oaked)
Pairs beautifully with richer seafood like lobster, crab, or scallops in butter sauces.
Can Red Wine Ever Work?
Although white wine is the classic choice, red wine can also pair well with certain seafood—if selected carefully. Lighter reds, such as Pinot Noir, work nicely with oilier fish like salmon or tuna, especially when served slightly chilled. These wines offer enough depth without overwhelming the dish. However, it’s best to steer clear of heavy, tannic reds, as they can clash with the delicate flavours of the seafood and create an unpleasant aftertaste.
While white wine is often the safest and most complementary choice, the best pairings come down to the style of the wine, the preparation of the seafood, and your personal taste.
Subscribe to Brad’s Wine Subscription and start exploring and experimenting to find your perfect match—you might be surprised at what works!
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