Summer Seafood and Wine Pairings
If you’re a purist and like to keep your salmon simple (or with a twist of lemon), we’d suggest pairing it with a structured & generous dry white, such as a Graves. These wines have a long aromatic persistence, with flavours of peach, hazelnut, grapefruit and wild flowers, which pair perfectly with a meatier fish. Salmon also tastes great grilled on the BBQ. The smoky aromas will add depth and flavour, so a fresh & fruity rosé is a great option, especially when served with a sauce or salsa that will enhance the wine’s aromas of grapefruit and strawberry. We love the sound of this Grilled Salmon with Salsa Verde recipe.
Our picks:
Dry white Graves: Château Du Druc, 2012
Rosé: structured & generous dry white Bordeaux like a Pessac-Léognan. Its stronger, more complex aromas will withstand the garlic and vice versa, garlic will highlight the wine’s characterful flavours.
Another great prawn option is this bruschetta recipe. The prawns are marinated with tomatoes, balsamic vinegar and garlic, giving the seafood a much richer, aromatic taste. Pair with a rosé or a summer lobster tacos with added avocado, mango and coriander. This dish will taste just as good with a crisp & fruity dry white such an Entre-deux-Mers as it will with a rosé.
Our picks:
Dry white: Pessac-Léognan, Château Baret, 2011
Red: Classic Clairet 2014
Rosé: Tesco Finest Domaine de Sours Rosé, 2014
