“I enjoy wine collecting and great food.” - Deep Roy Read
Seafood is one of my favorite foods! Oysters, shrimp, crab, you name it, I absolutely love it. When I was a kid, I lived in Gulfport, Mississippi, and that’s where my love for seafood began. Now, that I’m older, I love curating versatile seafood dishes, and pairing them with some amazing wines. I’ve paired my dishes with a variety of wines - light bodied reds, medium to heavy bodied white wines, rosé, and even champagne! There are so many amazing options, and there is definitely no wrong way to wine!
Today, I am sharing four of my favorite dishes, with my optimal wine pairings from Total Wine.
Spicy Honey & Garlic Shrimp, Chilli Lime Broccoli, with Basmati Rice
Perfect Pair: Sauvignon Blanc
I love spicy food, and anytime I’m enjoying an Asian-style dish, Sauvignon Blanc is one of my go-to’s. The crispness and brightness of this wine really compliment the heat and sweetness of this dish. There are some citrus and mineral notes in the Sauvignon Blanc that really pair well with the garlic and lime included in the meal.
Anytime you are adding some heat or garlic to your dish, you’ll want to have a medium to heavy bodied white wine to really make your meal well-balanced.
Pan seared black peppercorn shrimp, sautéed in honey, ginger, garlic, red pepper flakes, paired with chilli and lime broccoli, served on top of basmati rice.
Justin, Sauvignon Blanc
Crispy Old Bay Fried Shrimp & Chilli Lime Corn
Perfect Pair: Rosé
There are so many misconceptions that you can only drink white wine with seafood. Well, you can drink whatever your heart desires. Also, there are times I even drink a light bodied red with seafood, but a nice chilled glass of rosé is always welcomed with any dish.
With the combinations of seasonings in this dish, you’ll want a wine that has a nice clean finish, and balanced texture. A wine from the Rhone region will pair perfectly with the fried shrimp, and an assortment of veggies that have citrus elements.
Panko fried old bay shrimp, served over chilli lime sautéed corn, paired with lemon and olive oil kale.
Chateau D'esclans Whispering Angel Rosé
Crab Cakes & Baby Broccoli
Perfect Pair: Chardonnay
Chardonnay is the perfect compliment to crab. The wine I’ve selected for this dish has apple and pear notes. It is medium bodied, with a little acidity, and a fruity finish. The Chardonnay has a wonderful bouquet, and is so well rounded to pair with this dish. Also, the wine goes perfectly with the spicy remoulade sauce paired with the crab cakes.
Jumbo lump crab cakes, paired with a spicy remoulade and baby broccoli sautéed in olive oil and fresh lemon juice.
Olema Chardonnay Sonoma County, 2016
Crispy Fried Oysters
Perfect Pair: Champagne
What doesn’t go well with Champagne? Oysters are one of my favorite seafood to enjoy, and I love Champs. The Champagne I have chose has notes of toasted brioche and smoke, which make it the perfect compliment to grilled or fried oysters. Also, this bottle has a well balance of acidity, and textures of black cherry, apple, ginger, and kumquat. With the creamy and mineral finish, it rounds out this dish so very well.
Crispy fried oysters, with hot sauce and sautéed kale in fresh lime juice, ground black peppercorn, and red pepper chilli flakes.
Piper Heidsieck Brut
What are some of favorite wines to enjoy with your seafood dishes? Share below!
XO, Analise