by Metropol | December 17, 2025 8:33 am
Summer is the perfect time for seafood, and in New Zealand, we enjoy an incredible bounty of kaimoana from cod to crab and everything in between. To complement, our country has an incredible range of world-class wines. Together, they are a match made in heaven. Here is a loose guide to pairing a delicious seafood dish with an excellent local wine:
Delicate white fish: blue cod, snapper, tarakihi, gurnard, flounder, raw oysters
Best with: Unoaked chardonnay, pinot gris, sauvignon blanc. These dry, crisp wines complement the light, flaky texture and mild flavour of the fish.
Oily or rich fish: salmon, kahawai, mackerel
Best with: Oaked chardonnay, a pinot grigio, riesling or gewürztraminer. The full body and flavour of these wines can stand up to the richer taste and fat content of the fish.
Meaty fish: tuna, swordfish, kingfish
Best with: A fuller-bodied, oaked chardonnay, a light and slightly chilled pinot noir, a dry rosé, or even a shiraz if the dish is rich and saucy. The bold flavours of these wines can match the stronger flavour of the fish.
Shellfish: pāua, mussels, oysters, lobster or crab
Best with: Basically, it depends. For most shellfish, crisp, acidic whites like sauvignon blanc and pinot grigio are classic choices, cutting richness and highlighting natural flavours, while richer shellfish like lobster and crab pair beautifully with fuller-bodied whites such as oaked chardonnay. Sparkling wine or champagne is fantastic with oysters and seafood platters.
Red wine with fish? Overall, white wines are the best matches for seafood, but lighter reds like pinot noir can match well with oilier, stronger-flavoured fish and shellfish. As a rule of thumb, avoid high-tannin red wines with delicate fish to prevent a metallic aftertaste.
Source URL: https://metropol.co.nz/pairing-wine-seafood/
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