A delicious seafood dish deserves an equally exquisite wine. However, pairing the right wine with the right seafood dish can be a bit of a challenge. Oftentimes, you may hear that white wine is the only way to go with seafood, but there are actually a few exceptions to this rule. Here are some helpful tips for pairing wine and seafood:
Cold Water Lobster Tail with Condrieu
Condrieu is an ambrosial white wine native to the hillsides of Southeastern France. This golden-colored wine is aromatic, tasting of peaches and dried fruits. While this dry wine is rich in alcohol, it’s also rich in flavor. Condrieu is perfectly paired with a divine cold water lobster tail, served with butter and lemon.
Salmon with Pinot Noir
Typically, seafood goes best with white wine. However, salmon is a meatier fish with a strong flavor, so it deserves an equally strong wine. Pinot noir is velvety and smooth without being overbearing. Described as a “difficult grape,” pinot noir is the perfect match for a “difficult fish” like salmon.
Crab Cakes with Chardonnay
A white wine that is not too oaky or sweet can perfectly compliment the rich yet delicate flavor of crab cakes. The classic chardonnay is an excellent complement to a crab cake entrée. Native of the Burgundy region of France, this light-bodied wine tastes of delicious fruit flavors.
Shrimp Scampi with Sancerre
Delectable shrimp scampi with garlic and lemon demands a wine that complements it beautifully. The fruity and acidic white wine, Sancerre, does just that. Sancerre is crisp, bold, and citrusy, making it the perfect companion to mouthwatering shrimp scampi.
Come visit the legendary Christner’s Del Frisco’s Prime Steak and Lobster in Orlando to try all of these seafood and wine pairings—or to try one of your own! Call us at (407) 329-4188 to experience the best wine and seafood in town.