How to Pair Wine with Your Seafood BBQ
Summer barbecues are the perfect occasion to enjoy fresh seafood with friends and family. But have you ever considered pairing your seafood with the right wine? Whether you're grilling shrimp, salmon, or lobster, the right wine can enhance the flavors of your seafood and create a more enjoyable dining experience. In this post, we'll share tips on how to pair wine with your seafood BBQ.Consider the Flavors
When it comes to pairing wine with seafood, it's essential to think about the flavors of the dish. For example, if you're grilling salmon with a citrus marinade, a crisp Sauvignon Blanc can complement the acidity of the dish. On the other hand, if you're grilling lobster with a buttery garlic sauce, a full-bodied Chardonnay can balance out the richness of the dish.Think About the Cooking Method
The cooking method can also influence the wine pairing. If you're grilling shrimp skewers with a spicy rub, a fruity and low-tannin red such as Pinot Noir or Zinfandel can contrast the heat. Meanwhile, if you're preparing a seafood paella or bouillabaisse, you may want to opt for a rosé wine. The crispness of rosé can clean the palate between spoonfuls of broth and seafood.Consider the Sauce
The sauce or marinade you use for your seafood is another factor to consider when pairing wine. For example, a rich cream sauce or garlic butter can pair well with a white Burgundy. The butteriness of the wine can play off the richness of the sauce. On the other hand, a tangy cocktail sauce or horseradish dip can favor a high acid wine like a Sauvignon Blanc or a dry Riesling.Pairing Suggestions
If you're uncertain about which wine to pair with your seafood, here are some of our favorite suggestions:- Grilled shrimp: Pinot Gris, Riesling, or Rosé
- Grilled salmon: Chardonnay, Pinot Noir, or Sauvignon Blanc
- Grilled lobster: Chardonnay, Viognier, or Champagne
- Seafood paella or bouillabaisse: Rosé, Cava, or Albariño
