Food
Seafood and Wine Matching Guide
Here in Australia, we are so lucky to have a bounty of top-quality and deliciously fresh seafood to feast on all year round. We’re also blessed to have some of the best wines in the world. And, when the two come together, it’s truly magical.
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When it comes to matching seafood and wine, the style of wine you choose to pair with your seafood dish is dictated by its delicacy. From the classic combination of crisp Australian Sparkling with freshly shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities.
Helpful Hints for Pairing Seafood and Wine
To make an opening statement for any celebration, or simply because, pairing Sparkling wine with freshly-sucked oysters is a winning combination. Semillon is another great choice.
Try Mark Olive's Asian Inspired Oysters!
For a beautifully light yet flavoursome seafood entrée, seared scallops served with Australian Sparkling is an easy to prepare and impressive starter. Light aromatic white wine including Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, or Riesling also make ideal matches.
Try this recipe Prosciutto with Seared Coffin Bay Scallops, Globe Artichokes and Truffle!
Australia’s wonderfully sweet and fresh prawns are national heroes to savour any season. Come summer, they’re on just about every restaurant menu and every family plate around the country. Enjoy them fresh and unadorned with Sparkling, Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, and Riesling. When combined with Asian flavours, alternative whites, Grüner Veltliner or Gewürztraminer are simply gorgeous, or when combined with sauces and meat flavours, a chilled Rosé can be a great choice.
Try this King Prawn Caesar Salad recipe!
Simple and light crab dishes need a white wine that’s light on the oak with crisp acidity, making medium-weight and textural white wines like Marsanne, Pinot G, Vermentino, Arneis and Fiano mouth-watering choices.
Try this recipe Blue Swimmer Crab Spaghettini with Lemon and Chive Sauce!
Mussels traditionally call for a white wine, however, the powerful flavours in this Mediterranean dish (particularly the sauce) mean you need a wine with more power. The silky texture and mix off fruit and savoury notes in Grenache Mataro would work brilliantly, while Shiraz Cabernet is another elegant choice to pair with the spice of this dish.
Try Lyndey Milan's Mediterranean Mussels!
Fried fish dishes love the natural acidity of whites like Semillon, Sauvignon Blanc, Riesling and Semillon Sauvignon Blanc blends, while weightier fish simply grilled can take the texture of medium-weight Marsanne, Pinot G, Arneis and Fiano. Vermentino is also a textural variety that displays classic salty or sea spray characters, making it ideal with simply-prepared seafood.
Try cooking this recipe Crispy Battered Fish with Twice-cooked Wedge Chips!
When it comes to red wine and seafood, forget what you’ve heard or read about them not pairing. The richness of fish like salmon make it great for red wine-lovers and the best matches are light to medium-weight and savoury reds like Grenache, GSM Blends, Nero d’Avola, Barbera, Pinot Noir and Merlot. For those who don’t enjoy reds, Rosé is another delicious choice. These varieties also pair exceptionally well with rich fish stews, curries, tomato-based dishes like bouillabaisse, and oily fish like tuna and mackerel.
Try Lyndey Milan's King Salmon with Warm Romesco Salad!
When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, barbequed marron with garlic and herb butter is a fantastic choice. Marron is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites like Chardonnay, Roussanne, Verdelho or Viognier.
Try Lyndey Milan's Barbequed Marron with Garlic and Herb Butter!
Seafood and Asian herbs, spices and flavours are a match made in heaven, but can sometimes be quite complex when pairing with wine. Light aromatic whites including Grüner Veltliner, Gewürztraminer, Semillon, Sauvignon Blanc, Riesling and Semillon Sauvignon Blanc blends all drink beautifully with Thai and Vietnamese-style flavours. Depending on dominate flavours, Rosé can also work well.
Try Lyndey Milan's Steamed Snapper with Asian Flavours!
When it comes to spicy seafood dishes like chilli mud crab, a popular choice is a cold beer, however, Semillon and Riesling are natural white wine pairings. Another glorious, but not often considered match is Gewürztraminer – you’ll be very pleasantly surprised.
Try this Chilli Mud Crab recipe!
Sushi and sashimi lovers, checkout our Takeout Tastings: Pairing Wine and Sushi Guide.
And, if you’re looking for more seafood inspiration, we have an extensive collection of recipes that are guaranteed to hit the spot.