This Is What You Need to Know About Pairing Wine with Seafood

Whether you want to slurp down oysters in Northern California’s Tomales Bay, indulge in a decadent omakase menu in Los Angeles, or add caviar to everything in Las Vegas, there’s something about the summertime that gives us a serious hankering for seafood. Of course, what better way to enjoy a mouth-watering meal with a glass of wine in tow? 

“Pairing wine with food is so classic,” says Jojo Ruiz, chef and partner at Clique Hospitality, which is responsible for the scrumptious seafood at SET Steak & Sushi in Newport Beach and Lionfish Coastal Cuisine in San Diego. “And, as a chef, it’s one of the most intuitive.”

Florent Thomas, co-owner and director of operations of Caché in San Francisco, agrees and encourages you to look for white wines with “good acidity.” “Dry whites or skin-contact wines from regions like the Loire Valley, Jura, or California’s Central Coast are usually safe bets,” he adds. 

However, with so many types of seafood and wine to choose from, finding the perfect power coupling can be a challenge. While Ruiz believes it’s hard to go wrong with wine—“what matters most is enjoying the moment and the company you’re with,” he says—there are some hard-and-fast rules worth following. “Robust reds naturally complement rich, hearty meats, while crisp, refreshing whites enhance the delicate flavors of seafood,” he says.

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Having Oysters? Try Muscadet.

For Gavin Humes—COO and food and beverage director for Scratch Restaurants Group, which has sushi restaurants in Denver, Los Angeles, and Las Vegas, among other cities—oysters and muscadet is a no-brainer. “I have been known to land in Paris and head immediately to a huitrerie, or oyster bar, and enjoy a dozen oysters and a bottle of muscadet,” he explains. “It’s a fantastic experience.”

Not familiar with muscadet? Think of this option as a drier white wine, similar to a pinot blanc or an unoaked chardonnay. “The wine has a gorgeous blend of minerality and texture that just emphasizes all the salinity in the oysters,” Humes said. “The two absolutely complement each other as well as just about anything I can imagine.”

Meanwhile, Thomas argues muscadet pairs nicely with lots of seafood—oysters included. “Muscadet also has a saline finish that makes it a natural companion,” he says. “It almost tastes like the sea itself.

Thomas J. Story

Fancy Something Fried? Buy Bubbles.

Have a hankering for fish and chips or crispy mahi mahi tacos? Humes says a bit of bubbly goes well with “anything fried.” “That’s especially true if it’s a brut nature, or zero dosage style, which tends to have the racy acidity that really cuts through the grease,” he explains. “The effervescence is also amazing, playing off the salty nature of those dishes and leaves you with a clean palate ready to dive in for more!” While a bottle of champagne might seem like the obvious choice, there are plenty of sparkling wines that can get the job done. Still a little confused about the difference between champagnes and sparkling wines? Don’t worry, we have you covered.

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Lusting Over Lobster Rolls? Opt for Orange Wine.

While a lobster roll and icy cold beer might seem like a match in culinary heaven, Thomas says this decadent sandwich is delicious with a glass of orange wine. “It adds complexity to the dish by providing acidity to balance the buttery richness while offering aromatic notes that enhance the sweetness of the lobster meat,” he explains. Though orange wine isn’t exactly new—it’s basically white wine with skin contact that creates a slightly earthy taste—it might be a little unconventional for drinkers who like to play it safe. Fortunately, Thomas says chenin blanc from the Loire Valley is an equally impressive pairing.

Thomas J. Story

Undecided? Opt for an All-Encompassing White.

If you’re grabbing a bottle for the table—or about to indulge in a decadent seafood tower—you might be in the market for a great varietal that goes with everything. When in doubt, Ruiz reaches for a sauvignon blanc. “It’s my go-to, both for its versatility and pure enjoyment,” he says. “It’s a wine that shines on its own, yet effortlessly elevates a dish.” For a pairing that will make a lasting impression, he recommends a sancerre, which is made of sauvignon blanc grapes in France’s Loire Valley.  “A glass of Sancerre beautifully complements oysters, crudo, or a delicately buttered white fish filet, creating a dining experience that feels both elevated and timeless,” Ruiz adds. “It’s elegant and expressive.” 

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