7 Essential Wine and Seafood Pairings


Oysters & Bubbly

The quintessential combination. This pairing is always perfect.

Try it with: Veuve Clicquot
France. Musky orchard fruits with dried fig, smokey pear and nectarine. 12% ABV


Salmon & Pinot Noir

The bright and light-bodied pinot noir will bring out rich flavors of any salmon plate.

Try it with: Flowers Sonoma Coast Pinot Noir.
Deep ruby color; fresh aromas of wild strawberries, cranberries, and savory herbs; big flavors of bing cherries and pomegranates are balanced with firm tannins and bright acidity.


Scallops & Sauvignon Blanc

Sauvignon Blanc allows the grassy and buttery notes of the scallops to shine through.

Try it with: Joel Gott Sauvignon Blanc
California. Aromatics of guava, papaya, white peach, mandarin, Meyer lemon and lime. 13.9% ABV


Lobster & Chardonnay

The acidity and roundness of chardonnay cuts through the richness found in lobster without overpowering the flavors.

Try it with: Stags’ Leap Chardonnay
Medium straw color; ripe apple aroma, some oak; medium to full bodied; ripe fruit and oak in the flavors; firm finish.


Crab & Riesling

Crab deserves a rich sweetness that pairs perfectly with a vibrant, crisp riesling.

Try it with: Kung Fu Girl Riesling
Apricot, kumquat, nectarine, and lime leaves. Great mid-palate intensity with a long, minerally finish. 12.5% ABV


Tuna & Rosé

The rose provides depth to either seared tuna or sushi.

Try it with: Miraval Rosé
France. An elegant, wild strawberry and stone fruit nose with delicate floral touches.


Sea Bass & Pinot Gris

Pinot Gris allows the subtle sea bass flavors to come forward to your palette.

Try it with: La Crema Pinot Gris
Monterey. A lush palate layered with ripe pear, yellow plum and baking spices. 13.5% ABV

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