what is the best wine to serve with seafood?

Answer 1

Depends on the seafood, but unless it's a very meaty tuna or swordfish steak, it's got to be white, and I'd always go for a sauvignon blanc, chenin blanc or pinot grigio. If you can get a good dry riesling that can work, but under no circumstances get a sweet riesling (these can usually be identified by being cheap). People flock towards chardonnay but there are very few I don't find cloying, and the good ones are expensive.

Answer 2

There are so many good answers buried in these responses that I almost didn't respond to the question, but I'm going to try to summarize things and make them a little bit easier.

I think that we all know, now, that for the last ten years everyone has been saying to drink the wine you like with the food you like, and all will work out. This is mostly true, and I'd like it if you forgot the "rules" about white vs. red, because there are heavier/lighter/complex/simple varieties available in each category.

The basics of pairing food and wine are really, really simple, and you don't have to be a wine snob to get it right. What you're really trying to do is have the strength of the food's taste keep up with the strength of the wine's taste (and vice versa), and maybe get a bonus of a couple of the flavors matching up and/or providing contrast to one another.

Please never forget that there are folks at every wine store in the country just DYING to be asked their opinion on the topic, and who will gladly stay within your price range to get you to really appreciate their expertise. The advice is free, and they love giving it.

There is such a range of seafood flavors (not to mention the sauces and preparation methods) that there is no one good answer to this question. Here are a few of my favorites, though, and none of them are particularly expensive (all are under $20/bottle)

IF YOU LIKE RED WINE:

Mark West Pinot Noir, 2005 Has a light, almost smoky taste, and this little tart tinge in the background. This wine is a winner with "meatier" textured fish, and even more so if you're doing the fish on the grill. Pinot Noir is very chi-chi at the moment, so you'll impress your friends that way. This is also the ideal wine to begin getting to know Pinot Noir, because it's "yummier" and less complicated than most of what's out there.

Bogle Petit Syrah 2003, 04, or 05 is this deep red wine with a tart finish (finish being the aftertaste left on your tongue after you swallow) that works wonders on tasty niblets of the sea like shrimp or scallops, and works with the natural saltiness of these things in a wonderous way.

IF YOU LIKE WHITE WINE:

Chateau St. Michele Riesling 2004 or 05 is a special surprise, especially for people who think Riesling is way too sweet. The slight, subtle sweetness of this wine makes folks who often don't care for wine happy, and it can work miracles with spicy seafood recipes (blackened, cajun seasoned, etc.)

A to Z Pinot Gris is a great crisp "drink it on the back porch" refresher. Pinot Gris is simply Pinot Grigio that didn't come from Italy, by the way. If you're looking for a wine that you can break into while you're still cooking dinner, and then love it even more with the food, this is a winner.

Cambria Chardonnay 2003, 04 or 05 is a delicate, buttery version of America's favorite wine. The oak taste (and they haven't gone overboard with it like some vintners) sings in harmony with the food if you've cooked your fish on the grill and added mesquite or oak chips to the fire, and is still quite drinkable on its own.

No matter what you choose, have fun with it. I like to pour a spalsh of 2 or 3 different wines when I serve food, and let my guests go back for what they enjoyed best, which always lends itself to a little discussion on the wines. This is so much fun that I urge you to try it.

I hope you have a terrific dinner. It's hard to have a bad meal if folks have enough wine in them!

Answer 3

2002 Ramonet Montrachet. There'a a reason one of the finest seafood restaurants in the world is named Montrachet, in New York. Santa Margharita is incredibly over-rated, over-priced watery crap, as is most pinot grigio and any white zin. Some Sauvignon Blancs are fine and inexpensive, especially New Zealand Marlborough and South African producers, but they are all virtually the same, uninteresting stuff. Time to step it up, get beyond the mass produced, bland swill that passes for good wine and try the real deal.

Answer 4

A friend brought me a bottle of RIESLING when I made lobster for dinner. It was excellent. Now, when I go out for seafood, I always ask if they have a Riesling.

It's white wine on the lighter-side with just a slight touch of fruitiness.

Answer 5

My favorite wine to have with seafood is Gewurztraminer.

It is a fruitier tasting white wine. My favorite brand is Fetzer.

You can find it in most grocery stores.

Answer 6

Santa Margarhita Pinot Grigio.

Answer 7

Pretty much any Portuguese white wine will work with seafood.

Answer 8

Sauv Blanc if it's a light creamy kind of thing, Pinot Grigio if it's a little more bite. I like Pinot so I take it regardless. You can try Pinot with Tuna/Swordfish rather than a red/nlush and I find it quite good. Of course I like a spicy butter/peppered tuna steak recipe.

Answer 9

Depends on the fish. Generally with white fish (cod, sole...etc.) I prefer a good pinot grigio, because its light and crisp, and won't overpower.. If you're serving salmon, you can branch out, try a nice chardonnay or even a zinfandel.

Answer 10

French Chardonnay from the Burgundy region