6 Delicious Seafood and Wine Pairings + Recipes

Seafood dishes pair remarkably well with many wines – do you know which wines are the best for your favourite dish?

Here are six seafood and wine combinations that will always impress plus six recipes for you to make at home:

For a beautifully light yet flavoursome seafood entrée, seared scallops served with an Australian sparkling wine are a match made in heaven. Light aromatic wines such as Semillon, Sauvignon Blanc and Riesling also make elegant and delicious matches for any scallop dish.

 

Try a glass with this recipe for robata scallops from Akaiito Chef, Winston Zhang.

Australia’s sweet and fresh prawns can be savoured in any season – especially good fresh off the trawler! During Summer, you’ll find prawns on almost every restaurant menu and family barbeque around the country. Enjoy them fresh and unadorned with a sparkling wine, Semillon, Sauvignon Blanc or Riesling; when combined with Asian flavours, Grüner Veltliner or Gewürztraminer are delightful, or when combined with sauces and meat flavours, a chilled Rosé can be a great choice.

 

Pick your favourite to go with this recipe for BBQ Mooloolaba King prawns and chilli sauce.

Simple and light crab dishes need a white wine that is light on the oak with crisp acidity, making medium-weight and textural wines like Marsanne, Pinto Gris, Pinot Grigio, Vermentino, Arneis and Fiano mouthwatering choices.

 

Create your own Oh Crab burger with this recipe and pair with your drop of choice.

When it comes to red wine and seafood, forget what you’ve heard about the two not going together. The richness of fish like salmon makes it great for red wine lovers and the best matches are light to medium-weight and savoury reds like Grenache, GSM Blends, Nero d’Avola, Barbera, Pinot Noir and Merlot. For those who don’t enjoy reds, Rose is another delicious choice.

 

Make your choice to go with this recipe for char-grilled salmon belly skewers.

Ceviche is usually a very delicate dish, so make sure to choose a wine with similar attributes. A super-dry Rose, young Semillon or lighter styles of Vermentino are ideal matches. If the dish has a kick of heat, like wasabi, a Riesling or Grüner Veltliner would be a great pairing.

 

This kingfish ceviche recipe is an ideal Summer dish, paired with a Riesling.

 

Everyone’s favourite salt and pepper calamari pairs brilliantly with the refreshing charms of Prosecco or other sparkling wines, along with Riesling, Semillon and Sauvignon Blanc. Brightly flavoured, colourful and textural calamari dishes – such as this recipe for grilled calamari and salsa verde – are made for sharing with an Aussie Tempranillo Rose that is plush and fresh with mouthwatering acidity.