Best Wines for Seafood Dishes

Pairing wine with seafood can elevate a simple dish into a luxurious experience. The right glass enhances flavor, balances richness, and even brings out the best in delicate ingredients like shrimp, scallops, or oysters. But with so many wine options out there, it’s easy to feel overwhelmed when trying to find the best match for your meal.

The good news? Wine and seafood pairings don’t have to be complicated. With a few guiding principles and some dependable suggestions, you can confidently choose the right wine for just about any seafood dish. Whether you’re grilling salmon, tossing pasta with clams, or enjoying sushi, here’s how to make your wine work in harmony with the sea.

Understanding Wine and Seafood Pairing

Before diving into specific pairings, it’s helpful to understand the basics:

• Light wines go with light dishes: Delicate seafood like white fish or shellfish pairs best with lighter wines like Sauvignon Blanc, Pinot Grigio, or sparkling wines.

• Rich dishes call for more structured wines: Grilled salmon or buttery lobster may benefit from more complex wines like Chardonnay or even a light red.

• Watch the sauce: Often, it’s the sauce or seasoning that determines the best wine match more than the seafood itself. For example, a tomato-based seafood pasta may call for a different wine than a lemon-butter fish fillet.

With that foundation in place, let’s explore the best wine options for popular types of seafood.

1. White Fish (Tilapia, Cod, Sole, Halibut)

Best Pairing: Sauvignon Blanc or Pinot Grigio

White fish is typically mild, flakey, and delicate, which means it needs a wine that won’t overpower it. Crisp whites like Sauvignon Blanc (especially from New Zealand or the Loire Valley) work beautifully thanks to their bright acidity and citrusy notes. Italian Pinot Grigio is another safe bet with its clean, mineral-driven profile.

Bonus tip: If the fish is pan-seared with butter or served with cream-based sauce, opt for a lightly oaked Chardonnay to match the richness.

2. Salmon

Best Pairing: Pinot Noir or Chardonnay

Salmon is one of the few fish that can stand up to red wine—especially if it’s grilled, roasted, or served with umami-rich glazes like teriyaki or soy. A light-bodied Pinot Noir (from Oregon or Burgundy) complements salmon’s fattiness without overwhelming it.

Prefer white? A fuller-bodied Chardonnay with some oak aging works well, especially with creamy sauces or lemon-butter preparations.

3. Shellfish (Shrimp, Crab, Lobster)

Best Pairing: Chardonnay or Sparkling Wine

Butter-drenched lobster or rich crab meat deserves an equally indulgent wine. Look for a well-balanced Chardonnay with moderate oak influence—especially those from California’s Sonoma Coast or Burgundy’s Meursault region.

Shrimp, on the other hand, works well with a range of whites depending on the preparation. For shrimp scampi, a bright Italian Vermentino or a dry Riesling offers zingy contrast to the garlic and lemon.

And don’t underestimate sparkling wine—Champagne or a good Brut Cava is outstanding with shellfish, especially fried or tempura-battered versions. The bubbles cleanse the palate and enhance the sweetness of the meat.

4. Oysters

Best Pairing: Muscadet or Champagne

Oysters are briny, fresh, and best enjoyed with wines that echo those characteristics. A dry Muscadet from the Loire Valley is the classic French choice—light, crisp, and saline.

Alternatively, go for Champagne or a dry sparkling wine. The acidity and bubbles cut through the oyster’s texture and amplify its ocean flavor.

Avoid: Oaky whites or sweet wines, which can clash with oysters’ minerality.

5. Tuna (Seared or Raw)

Best Pairing: Rosé or Light Red Wines

Tuna has a meaty texture and bold flavor, especially when seared or served raw in sushi or poke bowls. Dry rosé (from Provence or Spain) brings just enough body and bright red fruit notes to complement tuna without overpowering it.

For more intensity, try a chilled Gamay (like Beaujolais) or a very light Pinot Noir. These wines add savory depth without clashing with soy or sesame-based sauces.

6. Seafood Pasta

Best Pairing: Depends on the Sauce

• Garlic and olive oil (Spaghetti alle Vongole) – Try a Vermentino or Falanghina from Italy. Their herbaceous and citrusy qualities elevate simple, olive oil-based seafood pastas.

• Tomato-based sauces – Look for high-acid whites like Fiano or even a chilled light red like Frappato.

• Cream-based sauces – Chardonnay or white Rhône blends offer enough body to handle creamy textures.

Matching the sauce is key here. When in doubt, a dry, high-acid white like Albariño is versatile enough to pair with many seafood pasta dishes.

7. Grilled or Blackened Fish

Best Pairing: Dry Rosé or Viognier

Grilling or blackening adds smokiness and spice, which pairs well with wines that have more body and fruit. A dry rosé, especially from Spain or the south of France, complements smoky flavors and brings refreshing acidity.

Viognier, with its lush texture and stone fruit flavors, can also stand up to bold grilled fish dishes—especially those with Cajun or Mediterranean seasonings.

8. Sushi and Sashimi

Best Pairing: Riesling or Sake

While sake is the traditional pairing, a dry or off-dry Riesling (especially German Kabinett or Alsace styles) pairs beautifully with sushi. Its balance of fruit, acidity, and a hint of sweetness complements raw fish, wasabi, and soy sauce.

Another excellent option is Grüner Veltliner from Austria—its green notes and sharp minerality highlight the clean flavors of sashimi.

9. Fried Seafood (Fish and Chips, Calamari, Tempura)

Best Pairing: Sparkling Wine or Pilsner-style Whites

Crispy, fried dishes love acidity and bubbles. Champagne or Prosecco clears the palate while adding elegance to a humble meal like fish and chips. If you prefer still wine, go for a lean, zesty white like Portuguese Vinho Verde or Spanish Txakolina.

Pro tip: The higher the fat, the more you want wines with zip and freshness to balance it out.

10. Smoked or Cured Seafood (Smoked Salmon, Gravlax, Anchovies)

Best Pairing: Chablis or Dry Sherry

Smoked seafood demands a wine that can handle intense salt and smoke flavors. A lean, minerally Chablis (unoaked Chardonnay from northern Burgundy) works wonders with smoked salmon or gravlax.

For anchovies or saltier cured fish, dry Sherry—especially Fino or Manzanilla—offers bracing acidity and nutty undertones that match beautifully.

Conclusion: Let Your Taste Guide You

While these pairings offer a reliable starting point, the best match is ultimately what you enjoy most. Don’t be afraid to experiment and trust your own palate. If a certain wine brings out the best in your favorite shrimp dish—even if it’s unconventional—that’s a success.

Wine and seafood are natural companions, and with just a little curiosity, you can turn your next meal into a memorable pairing experience. Whether you’re opening a bottle of Sauvignon Blanc with grilled scallops or sipping Champagne with oysters, remember: the goal is enjoyment, not perfection.

Cheers to your next perfect pairing!