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Food

The essential Seafood and wine matching guide

A seafood selection for all of your wine favourites.

There’s something so Australian about tucking into a seafood feast with family and friends! We’re so lucky to have such an incredible range available all year-round, from fresh prawns and oysters served deliciously chilled, to barbequed and baked seafood dishes full of fresh flavours.

The style of wine you choose to match your seafood is dictated by its delicacy. From the classic combination of crisp Riesling 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.

INFOGRAPHIC: Selecting wine with seafood

LIGHT AND AROMATIC WHITES

Dave Mavor and his family love seafood and are mad about Asian food, so a favourite at his house is steamed snapper with Asian flavours. “I’m a huge fan of alternative whites like Gewürztraminer and Grüner Veltliner which pair perfectly with this style of dish,” says Dave. With Asian flavours also think light and aromatic whites like Sauvignon Blanc, Semillon and blends, and Riesling.

MEDIUM WEIGHT AND TEXTURAL WHITES

“Living on the coast, I’m lucky to have access to fantastic quality fresh seafood and I love having friends around for lunch on weekends, so dishes like blue swimmer crab spaghettini with lemon and chive sauce and garlic pangrattato are my go-to,” says Nicole Gow. “Crab needs a white that’s light on the oak with crisp acidity, making medium weight and textural wines like Marsanne, Pinot G, Vermentino, Arneis and Fiano mouth-watering choices,”

FULLER BODIED AND RICHER WHITES

When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, Adam Walls recommends barbequed marron with garlic and herb butter. “Marron is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites which I love,” he explains. “Go for Chardonnay, Roussanne, Verdelho or Viognier.”

LIGHT TO MEDIUM WEIGHT AND SAVOURY REDS

Trent Mannell suggests forgetting what you’ve heard or read about red wine not going with seafood. “The richness of fish like salmon make it great for red wine-lovers,” says Trent.

“I really enjoy dishes like King salmon with warm romesco salad that pair so well with light to medium weight and savoury reds like Grenache, GSM blends, Nero d’Avola, Barbera, Pinot Noir and Merlot.”

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Two Blues Sauvignon Blanc 2014
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