The perfect match

Seafood is one of the great delicacies in the cuisine world and a special occasion meal is not complete without the perfect glass of wine to go with it. Here are some match-made-in-heaven wine and seafood pairings to try.

Mussels —CHARDONNAY
The flavour of mussels changes a lot depending on the cooking method. You’ll often find mussels soaked in red or white wine, but whatever way they’re prepared, you’ll want to have a bottle of chardonnay on hand. A white wine that is eloquently delicate—just the right touch of floral to handle the flavour contrast in the mussels.

Oysters —Champagne
There is a lot to love about oysters and the fact that Champagne goes so well with the salty delicacy is one of them. Like most seafood dishes, there are numerous ways to prepare oysters. Garlicky, grilled and spicy, citrusy—the list goes on. Because of that, you want a wine that can handle the versatility; that’s where Champagne comes into play.

Clams —Sauvignon Blanc
Sauvignon blanc is a wine that pairs well with a wide range of seafood, including juicy, delicious clams. This type of wine is especially complimentary with spicy food and bold flavours, such as fresh chilli and herbs, which are also a great additions to any clam dish.

Salmon — Pinot Noir
Salmon is a rich, hearty fish, packed full of those good Omega 3 fats. Smoked salmon has a smoky flavour, with a deliciously smooth texture. A lighter red wine such as pinot noir is a wonderful accompaniment for salmon. It’s fruity and assertive enough to withstand the thicker, oilier flavours, but not overly tannic enough to overpower the fish.

Prawns — Pinot Grigio
A crisp, sparkling, minerally white wine like pinot grigio is ideal to pair with succulent prawns. You almost want your wine to act like a squeeze of lemon that respects the flavours of the seafood. A crisp rosé, still or sparkling, or even a prosecco will each emphasise something different, and all go nicely with prawns.