When cooking seafood, it’s important to select a white wine that will complement and enhance the delicate flavors of the dish. The right white wine can make all the difference, bringing out the sweetness and savoriness of the seafood. But with so many varieties and styles of white wine available, how do you know which one to choose? Here are some tips for picking the perfect white wine to use when cooking seafood.
Dry Whites
Dry white wines are often a safe bet for cooking seafood. The crisp acidity of dry whites like Sauvignon Blanc, Pinot Grigio, Chablis, and unoaked Chardonnay can cut through richer flavors and won’t overpower the seafood. Dry whites also tend to have relatively neutral flavors that won’t clash with seafood seasonings. Here are some excellent dry white wines to try cooking with:
- Sauvignon Blanc – This zesty, herbaceous white wine works well with lighter seafood like shrimp, scallops, tilapia, and sole. Its tart acidity balances well with citrus flavors.
- Pinot Grigio – The light body and bright acidity of Pinot Grigio makes it a versatile choice for cooking fish, scallops, crab, and mussels. Its subtle flavors won’t compete with other ingredients.
- Chablis – This dry white wine from Burgundy has steely minerality that pairs nicely with oysters, clams, and richer seafood dishes in creamy sauces.
- Unoaked Chardonnay – Without oak aging, Chardonnay has fresh apple and citrus notes that complement grilled seafood and shellfish beautifully.
Light, Crisp Whites
In addition to dry whites, lighter, fruit-forward whites can also work well with seafood. Their crisp acidity balances the fattiness of seafood without heavy flavors. Some great options include:
- Vinho Verde – This light effervescent white from Portugal has tangy lime notes that pair perfectly with simply prepared shrimp, tilapia, and whitefish.
- Pinot Blanc – Subtly fruity Pinot Blanc has enough body to stand up to halibut or cod, but not so much that it overwhelms. Its pear and apple flavors complement seafood nicely.
- Albariño – From Spain, this lightly floral white wine has peach and citrus aromas that match well with grilled fish and shellfish dishes.
- Soave – With almond and lemon zest flavors, the Soave grape makes a refreshing cooking wine for seafood pasta dishes, risottos, and ceviches.
fuller body whites
While fuller bodied whites can sometimes overpower delicate seafood, certain varieties work well, especially with richer fish and shellfish dishes. Some examples of fuller whites that complement seafood include:
- Unoaked Chardonnay – Without oak aging, Chardonnay has fresh apple and citrus notes that complement grilled seafood and shellfish beautifully.
- Chenin Blanc – This white has medium body and versatility for cooking sturdier fish like salmon, tuna, and swordfish when you want a little more heft.
- Viognier – The stone fruit aromas of Viognier pair deliciously with crab, lobster, scallops, and clams in creamy sauces.
- Gewürztraminer – With pronounced floral and spice notes, Gewürztraminer stands up to boldly flavored seafood like seared scallops in curry sauces or Cajun shrimp.
Aromatic Whites
The distinctive aromas and flavors of more aromatic white wines can truly elevate seafood dishes. Their intense fruitiness goes well with boldly seasoned seafood. Consider these aromatic whites:
- Riesling – This light-bodied white has citrusy acidity to balance rich seafood and shellfish like lobster, crab, and shrimp in garlic butter or cream sauces.
- Gewürztraminer – With pronounced floral and spice notes, Gewürztraminer stands up to boldly flavored seafood like seared scallops in curry sauces or Cajun shrimp.
- Torrontes – A floral Argentine white, Torrontes has muscat-like aromas that complement smoked fish, sushi, ceviches, and Thai and Vietnamese dishes nicely.
- Muscadet – This Loire Valley white is dry with light citrus and briny notes that pair beautifully with raw oysters and clams.
Avoid Oaky Whites
While there are some exceptions, generally oaky white wines are not the best choice for cooking delicate seafood. The woody, rich flavors of oak barrels can easily overwhelm lighter seafood. Stay away from oaked Chardonnay and oak-aged white blends when cooking lighter fish and shellfish dishes to allow their fresh flavors to shine.
Other Considerations
Beyond the grape variety, here are some other factors to keep in mind when selecting a white wine for seafood:
- Acidity – Pick whites with good acidity as they will cut through richness and leave a fresh taste.
- Body – Lighter seafood does well with lighter bodied whites. Fuller fish and shellfish can handle more body.
- Aromatics – Subtle aromas for delicate dishes, bold aromatics for strongly flavored seafood.
- Oak – In general, avoid oaked whites with seafood.
- Sweetness – Sweeter wines pair well with spicy seafood, but drier is often best.
- Region – Old world whites like French, Italian and Spanish are sure bets.
Recommended White Wines for Seafood
Refer to this list of white wines that are recommended for cooking various types of seafood dishes:
| Seafood | Recommended White Wines |
|---|---|
| Shrimp | Pinot Grigio, Sauvignon Blanc, Vinho Verde, Soave |
| Scallops | Chablis, Pinot Blanc, Riesling |
| Crab | Chardonnay, Chenin Blanc, Viognier |
| Lobster | Chardonnay, Pinot Grigio, Albariño |
| Clams and Mussels | Sauvignon Blanc, Pinot Blanc, Muscadet |
| Oysters | Chablis, Sauvignon Blanc, Muscadet |
| Tilapia | Sauvignon Blanc, Pinot Grigio, Soave |
| Cod | Unoaked Chardonnay, Pinot Grigio, Chenin Blanc |
| Halibut | Riesling, Chardonnay, Pinot Blanc |
| Salmon | Chardonnay, Chenin Blanc, Pinot Gris |
| Swordfish | Sauvignon Blanc, Albariño, Viognier |
| Tuna | Pinot Grigio, Chardonnay, Sauvignon Blanc |
Conclusion
When cooking seafood, having a good white wine on hand is a must. Sticking to dry, crisp whites with high acidity is a safe bet for letting the flavors of the seafood shine. Lighter choices like Sauvignon Blanc, Pinot Grigio, Vinho Verde, and Chablis are perfect for delicate fish and shellfish dishes. Fuller wines like oaked Chardonnay, Chenin Blanc, and Viognier complement richer, cream-based seafood entrees nicely. Avoid heavily oaked whites which can overpower the seafood. With such a wide diversity of white wines available, experiment to discover which varietals you like best with each type of seafood. The right white wine can make all the difference in seafood cooking.