When it comes to enjoying seafood on Pier 39, few things elevate the experience like the perfect glass of wine. Whether you’re indulging in a plate of succulent oysters, a grilled salmon filet, or a rich cioppino, the right wine can enhance the flavors of any seafood dish and create a harmonious dining experience.
Yet with so many types of wine and seafood available, matching them can be a daunting task. Here’s what you need to know about pairing wine with seafood so you make the perfect choice the next time you visit San Francisco’s waterfront for a meal.
Pairing Essentials
A successful wine and seafood pairing is about achieving balance. The flavors, textures, and weight of both the wine and the dish contribute to the harmony of the pairing.
Sounds complicated, right? Just remember that in general, lighter wines pair best with delicate dishes, while richer, full-bodied wines complement more robust meals.
A Deeper Dive
Most wines fall under two groupings. While white wines tend to be seen as lighter and red wines are thought of as richer, there’s some overlap in both categories. Here are some principles to keep in mind when choosing any variety of wine for pairing with seafood:
Acidity
Seafood tends to have a lot of natural oils and fattiness. Wines with higher acidity cut through that richness, enhancing the freshness of the dish.
Body
When we talk about a wine’s body, we’re talking about the overall mouthfeel and intensity of a wine. Pairing based on body is relatively simple: think less intense wine for lighter meals and fuller, stronger wines for heavier dishes.
Sweetness
Wines with a touch of sweetness aren’t just for pairing with desserts. Sweetness can balance the brininess of seafood, especially in dishes with a salty or spicy profile.
Oakiness
A final consideration is a wine’s oak influence. In most cases, it’s a good idea to stick with unoaked or lightly oaked wines to avoid overwhelming delicate seafood.
White Wine Pairings
Let’s explore some classic white wine and seafood pairings that are sure to impress your palate.
Chardonnay With Lobster
We’ll start with an exception to the “no oak” rule. Lobster, known for its rich and buttery texture, is anything but delicate. The creaminess of a Chardonnay complements the lobster’s sweetness, while the oakiness adds intensity.
Riesling With Spicy Shrimp
For dishes with a spicy flare, an off-dry Riesling makes a great choice. Riesling’s sweetness tones down the heat, while its acidity cuts through richness. Pairing a glass of this wine with a seafood starter like Red Chili Garlic Shrimp will completely tantalize your taste buds.
Sauvignon Blanc With Cod
Classic, simply prepared Pacific cod can be overwhelmed by a bold wine. With its herbaceous undertones and citrus notes, an elegant Sauvignon Blanc wine paired with subtle seafood like cod and other white fish is a match made in heaven.
Red Wine Pairings
Although a bottle of red may not be the first thing that comes to mind when pairing wine and seafood, there are several terrific, dark-hued wine varietals to consider.
Pinot Noir With Crab Cakes
Crab cakes have a meaty texture, meaning they’ll stand up well to a wine with enough body to match but not overshadow the dish. Pinot Noir’s medium intensity and bright acidity complement the sweet crab, and the pairing works especially well if there’s a touch of spice in the dish.
Chianti With Cioppino
With Chianti being a medium-bodied wine from Italy’s Tuscany region, it’s no surprise that this wine and seafood pairing is recommended for dishes with Italian flare. The rich tomato broth of classic cioppino makes a beautiful match for Chianti’s earthy notes.
Cabernet Sauvignon With Surf and Turf
Surf and Turf is a classic fish house menu option, and so is pairing Cabernet Sauvignon with this meat and seafood combination. Cabernet’s bold tannins and dark fruit flavors hold up to the richness of steak, while its structure balances the buttery notes of lobster. This wine and seafood pairing is pure pleasure.
Other Unique Options
Some wines don’t fall into the strict red or white categories, yet that doesn’t mean they aren’t fantastic choices when it comes to finding the right glass for your seafood selection.
Champagne and Oysters
Sounds decadent, doesn’t it? It is! Pairing Champagne and other sparkling wines is the epitome of luxury and a special treat during a romantic meal. The briny minerality of West Coast oysters is balanced out by Champagne’s slight yeastiness, while the acidity and effervescence of the wine enhance the bivalve’s freshness.
Rosé and Salmon
Salmon has a robust flavor and rich texture that can overwhelm a wine that’s too light. The acidity of a dry Rosé cuts through the fattiness of salmon, while the red fruit notes boost the fish’s sweetness.
Pair Wine and Seafood at Fog Harbor
Now that your taste buds are tingling over the prospect of so many outstanding wine and seafood pairing options, it’s time for a visit to Fog Harbor Fish House. Whether by the glass or bottle, our wine list offers ideal selections to match whichever of our delicious 100% sustainable seafood dishes you choose. Use your newfound knowledge to pick a pairing of wine with seafood on your own, or rely on our team to share their expertise and recommendations. Reserve your table today!
