Top wine and seafood pairings

Don't sweat the wine pairing when it comes to seafood. Here's six of our favourites.

Chardonnay and Moreton Bay Bugs

When it comes to Aussie wine and seafood pairings, few are as classic as combination of chardonnay and Moreton Bay Bugs (lobster or crays can be a winner too). A classic Margaret River oaked chardy that has that soft-butteryness that perfectly complements the sweet and delicate taste of a Moreton Bay Bug drenched in butter and parsley. But that's not all - the wine's acidity also slices through the richness of any accompaniment, balancing everything out and leaving a refreshing finish.

Sauvignon blanc and oysters

If you're a fan of an oyster, try your next with a sip of savvy b. A crisp sauvignon blanc packs a punch with that high acidity providing a fresh and bright contrast to the oyster's creaminess, creating a pairing that's as bold and vibrant as it is classic. 

Riesling and New England crab/lobster rolls

It’s a pretty indulgent one, but when it comes to finding the perfect wine to accompany a New England crab or lobster roll, look no further than riesling. Its high acidity and hint of sweetness perfectly balances out the richness of the dish. Plus, with its refreshing, floral notes, riesling adds an aromatic finish that'll have you feeling… well, feeling like someone who’s just had a lobster roll and riesling. And that’s pretty, pretty good.

Rosé and prawns with cocktail sauce

When it comes to light, refreshing seafood like prawns, you can't go wrong with pairing to a crisp, fruity rosé. With its summer fruits flavours and a hint of sweetness, this wine complements the delicate taste of prawns like a dream. But it's the very subtle tannins that truly set this pairing apart - they provide a soft, elegant finish that'll leave you feeling satisfied and refreshed.

Albariño and shellfish 

When it comes to shellfish like clams, mussels, and scallops, there's one wine that hits the mark time-after-time; albariño. This light, citrusy white wine hails from the Rías Baixas region of Spain and boasts mineral notes and high acidity that complement those briny, salty flavours of shellfish to perfection. If you're looking for some light muscle to spar with some light mussels, look no further.

Champagne and fish + chips

Now, we know what you're thinking - champagne? With fish and chips? Hear us out. The acidity of the champagne cuts through the greasy richness of the dish, cleansing your palate between bites. The lee-sy, brioche character of a good champagne will also compliment the batter on the fish, and the delicate fruits won’t overwhelm the white flaky goodness either. And let's not forget about those bubbles - they'll lift the game here and bring that effervescent vibrancy. But it's not just about the flavours. It's about the contrast. You've got this casual, down-to-earth dish that's typically washed down with a schooner or two, but when you add champagne to the mix, it gives it that mofo twist. It's unexpected, it's fun, and it'll make for a dining experience you won't soon forget. Trust us on this one.

Remember - most wines pair well with most foods, and all palates are different, so always feel free to stick to what you know and love.

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