Best answer: What wine goes with seafood pasta?

What wine goes well with seafood?

Seafood and Wine Pairing 101: What Wines Pair Best with Seafood

  • White Wine (Dry) Dry white wine like Pinot Gris or Sauvignon Blanc pair best with fish like cod and tilapia. …
  • White Wine (Moderate) …
  • Red Wine. …
  • Rosé or Sparkling Wine.

What wine goes with seafood ravioli?

Crisp white wines are a natural pairing with seafood. When deciding on your wine, look to how the ravioli is prepared and served. Dry white wines pair best with ravioli served in a cream sauce or with lemon and butter. These also pair nicely with cheese fillings.

Does red or white wine go with seafood?

According to tradition, you’re supposed to drink white wine with seafood, but sometimes red wines make an ideal pairing. … Generally more delicate white fish need a lighter white wine like Pinot Gris or Grüner Veltliner. Meatier species do well with a more robust wine like oaked Chardonnay.

Does Pinot Grigio pair well with shrimp?

Traditionally, Pinot Grigio is made in a not-too-heavy, extremely food-friendly style, and shrimp is one of its finest pairing partners. Keep in mind that when pairing wine and food, it’s best to concentrate on the primary flavor of the dish, such as the aforementioned hot Sriracha sauce.

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Does Pinot Noir go with shrimp?

Shrimp Gumbo

It can help to consider the spiciness of your gumbo. If it’s on the “Northern” side of spicy (in other words — not very spicy), think Pinot Noir. For deep, spicy gumbos, try something more adventurous, like a lively, mineral-forward Viognier.

What kind of wine goes with shrimp alfredo?

Wine Pairings

  • Pinot Gris.
  • White Zinfandel.

What kind of wine goes with steak and lobster?

Steak and Lobster.

A nice Sauvignon Blanc will do. If you are not a white wine drinker and would prefer a red, then try a red wine that’s lightly bodied with low tannin levels. A Pinot Noir would be a good choice.

What wine goes with crab?

Sure, a big, buttery Chardonnay goes with fresh cracked crab, but Pinot Gris and dry Riesling also have a rich mouth-feel and often more vibrant layers of fruit. Pour a Gris if the crab is cold (and has a lemony aioli on the side), and a Riesling if it’s warm (with clarified butter).