🦞🍷 The Love Story of Seafood and Wine: How to Find the Perfect Pairing
- Wine O'Cork
- 7月14日
- 讀畢需時 3 分鐘
It’s not just white wine with seafood — let’s make it way more fun!
When people think of seafood and wine, they often say, “White wine, of course!”And yes, the bright acidity and freshness of white wines make them a natural match for seafood. But the world of seafood is way more diverse than you might think — and so is the world of wine.
Today, we’re not just talking theory. We’re going on a flavor adventure: exploring seafood pairings
Ready? 🥂 Let’s dive in!
🐚 Raw Oysters, Sashimi, Delicate Crudo: Crisp, mineral whites are your best friend
Raw seafood is all about clean, delicate flavors — and it’s easily overwhelmed. That’s where high-acid, mineral-driven whites come in, acting like a squeeze of lemon, cutting through subtle richness without masking it.
💡 Wine to try:👉 Cabriz Reserva Encruzado 2019 (Dão, Portugal)
Made from Portugal’s Encruzado grape (a hidden gem!), this wine offers green apple, lemon zest, white flowers, and a sleek minerality. Its crisp acidity makes it a dream match for oysters, sashimi, and thinly sliced raw scallops — like ocean breeze in a glass.
🍤 Fried Shrimp, Tempura, Calamari: Look for whites with a little weight and texture
Fried seafood needs a wine that can cut through the crunch and stand up to the oil. Whites with some oak aging or richer mouthfeel add just the right balance.
💡 Wine to try:👉 Casa de Santar Reserva White 2018 (Dão, Portugal)
Primarily Encruzado with a touch of oak, this wine layers citrus, pear, and stone notes with hints of vanilla and cream from barrel aging. Its smooth texture works beautifully with fried foods, elevating calamari, shrimp tempura, or even fish & chips into something special.
🦀 Crab, Lobster, Creamy Seafood Dishes: You need a white that can handle the richness
For lobster pasta, crab risotto, or clam linguine in white sauce, a light white just disappears. You need something with depth, texture, and personality — this is where skin-contact whites (aka orange wines) or complex, structured whites shine.
💡 Wine to try:👉 Anselmo Mendes Curtimenta 2017 (Vinho Verde, Portugal)
This skin-contact Alvarinho (yes, an orange wine!) is a game changer: amber-hued, with aromas of honey, dried fruit, spice, and subtle tea notes. It’s bold enough to stand up to buttery lobster or crab, and it can even play with spicier seafood dishes. Think of it as the unexpected guest who steals the show.
🐟 Grilled Fish, Salt-Baked Seabass, Herb-Crusted Fish: Fresh + herbal is the key
With grilled or herb-crusted fish, you want a wine that highlights the natural sweetness of the fish and complements any herbal or citrus notes — think grassy, mineral whites.
🍽️ Other options to explore: Encruzado, Sauvignon Blanc, Verdejo — they’re all great here.
🦑 Octopus, Seafood Stews, Seafood Paella: Go deeper with fuller-bodied whites or even light reds
These dishes are richer, often involving tomato, garlic, or broth. A more full-bodied white or even a chillable light red like Pinot Noir can bring out beautiful layers.
💫 Final Takeaway: Forget the rules, follow the fun
There’s no one right answer for pairing wine and seafood. The best part is experimenting, discovering, and finding the balance that makes you smile.
Portugal’s white wines are especially fun to play with — they range from bright and zippy to creamy and even skin-contact, offering way more than just “basic seafood wine.”
So next time, skip the boring “white with fish” rule and get playful:
✔ Cabriz Reserva Encruzado 2019 brings you into a world of mineral tension and floral lift
✔ Casa de Santar Reserva White 2018 offers a creamy-meets-crisp balance for fried or richer dishes
✔ Anselmo Mendes Curtimenta 2017 shows you how orange wine can handle the boldest, creamiest seafood
🔗 Curious to try these wines? Visit www.wineocork.com and check out our Portuguese white wine picks to make your next seafood feast unforgettable.