It’s still summertime, and there’s no better way to savor the season than with a glass of wine and a plate of fresh seafood. Whether you’re on vacation and enjoying mixed fried seafood under the Mediterranean sun, tasting oysters with Champagne at a chic wine bar, or grilling sea bass and squid in your backyard with a chilled white wine in hand, summer is the perfect season for seafood and the wine that pairs with it.

Wine and seafood are perfect for a summertime dinner (Photo: Midjourney, prompt by Sylvia Ba)

What Wines Pair Best with Seafood?

The classic advice is to pair seafood with white wine. While this is generally true, it’s not a hard-and-fast rule. The best wine for your seafood dish depends on the cooking methods, the flavors, and the specific wine’s profile. While white wines are often the go-to choice, rosé, orange wines, and sparkling wines also pair with seafood beautifully. Even some light red wines can work well.

When pairing wine with seafood, look for wines with vibrant acidity. Seafood often has a natural salinity that pairs well with acidic wines, which can refresh the palate. Mineral-driven wines are also excellent choices, as their saline, savory notes compliment the flavors found in seafood, creating a harmonious match.

Wines to Avoid with Seafood

Red wine is rarely paired with seafood, and there’s a good reason for that. Many seafood dishes are light and delicate, while red wines tend to be rich and bold. The tannins in red wines can make seafood taste metallic and unpleasant, while oaky wines, whether red or white, can overpower the fresh, delicate flavors of seafood, leaving it bland. Earthy or meaty wines are also poor choices, as their flavor profiles clash with seafood, detracting from the dining experience.

Examples of Seafood Dishes and Their Ideal Wines

Mixed Fried Seafood

Mixed fried seafood is a classic dish from the Mediterranean that has become a global favorite, often served as street food or an appetizer at seafront restaurants. The dish is simple yet satisfying, usually consisting of shrimp, calamari, and squid dipped in batter and deep-fried.

The ideal pairing for this dish is a white or sparkling wine with high acidity and a touch of minerality or savory notes. The acidity cuts through the greasiness of the fried food, while the minerality complements the natural flavors of the seafood. Consider pairing with a Riesling from Germany, Alsace, or the Finger Lakes; Assyrtiko from Greece; or a crisp Champagne.

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Oysters

Oysters are best enjoyed with minimal preparation—a simple squeeze of lemon often suffices. For a wine pairing, opt for a light, neutral, non-aromatic white wine with high acidity and minerality. The delicate texture and flavor of oysters can be easily overwhelmed, so a neutral white won’t overpower the dish.

Chablis is a classic choice, but Muscadet from the Loire Valley, Jurançon Sec from Southwest France, dry Furmint from Hungary, or a globally loved Pinot Grigio also works beautifully. For special occasions, try oysters with a Brut Nature Blanc de Blancs Champagne. Its delicate floral and fruity character, combined with natural high acidity, will elevate your oyster experience.

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Ceviche

Ceviche, a beloved Latin American dish, has gained worldwide popularity and is now a must-have in the up and coming downtown wine bars. The marinated raw fish or seafood, seasoned generously, offers a harmonious mix of flavors.

Pairing ceviche with wine (Photo: Midjourney, prompt by Sylvia Ba)

Pairing ceviche with a white or orange wine that has vibrant acidity and an aromatic profile enhances the dish's complexity. A wine with a fruity character is a plus, complementing the dish's sour, herbaceous, and slightly pungent flavors. Sauvignon Blanc from New Zealand or California, Albariño from Spain, orange Riesling, or Grüner Veltliner from Austria are all excellent choices for ceviche.

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Tuna Carpaccio

Tuna carpaccio is a rich dish despite being raw, and its richness calls for a fuller-bodied white wine. This is also a case where a dark rosé or a light red wine can pair beautifully with seafood. A light red with low tannins, such as Loire Pinot Noir, Pinot d’Aunis, unoaked carbonic macerated Cabernet Franc, or Beaujolais Village, works well, especially when chilled. Frappato from Sicily, a darker rosé like Tuscan Rosato made from Sangiovese, Cerasuolo d’Abruzzo, or the trendy Pet Nat Rosé are all perfect companions for tuna carpaccio.

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The Final Sips of Summer

As summer winds down, there’s no better time to prepare your favorite seafood dishes and pair them with the perfect wines. Whether you’re on vacation at a beach or hosting a casual barbecue, these pairings will enhance the flavors of both the food and the wine, creating a truly memorable experience.

Sylvia Ba