Summer Seafood and Wine Pairings
November 8, 2016

Summer Seafood and Wine Pairings

With warmer weather, we generally (unless you’re a big carnivore) opt for lighter, fresher food such as fish & seafood. It’s a holiday staple, especially if you’re jet setting off to the coast somewhere hot. We’d usually recommend a light and refreshing, zingy dry white to pair with fresh fish, but if it’s been cooked in a sauce, marinated or grilled you could match it with anything from a rosé to a light red. Here are a few food and wine pairings to help with those summer drinks decisions.

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


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