Pairing tips for seafood
SP: Citrusy hops in beer do good things for seafood and the fresh herbs we tend to cook our fish with. But if it’s salmon on
the grill, make it a malty altbier.
BT: Put light, crisp wines like Sauvignon Blanc with lighter, flakier fish and delicate shellfish like oysters; fuller-bodied, richer whites (Chardonnay) with fleshier fish and shellfish (lobster); light reds like Pinot Noir with meaty tuna, salmon, and swordfish; and bubbles with raw fish—they refresh your palate after every bite of crudo or sushi.