“White with fish” isn’t your only option when pairing wine with seafood, but it is generally the best.

This most-famous wine and food guideline is based on hard science as well as pliable personal taste.

All wine contains a unique cocktail of acids that aid in vine metabolism, grape development and wine maturation, sometimes ending with acetic acid – the acid of vinegar, vinaigre in French, or “sour wine.”

In white wine these acids contribute tartness, cleanse the palate and brighten flavours, like the lemon wedge ubiquitously served with seafood.

Red wine contains the additional element of tannin. Astringent and bitter, tannin dries the palate unless paired with fat. For balance we pair cream with coffee, red meat with red wine. So, unless you enjoy the pleasure-pain of a tannin-seared palate, stick to the lemony-refreshment of white wine with seafood.

But which white?

To decide, look for common denominators of flavour and heft between wine and seafood. With seafood prepared with butter or creamy sauce (such as lobster, crayfish or crab Louis salad), serve Arniston Bay Chardonnay. A “buttery” wine with a cream brulée finish.

For a lighter touch, complement the sweetness of lobster, crayfish, crab and scallops with light, sweeter wine, such as Riesling or Chenin Blanc. Sweeter wine also cools the singe of spicy seafood (Thai spiced shrimp). Arnsiton Bay Chenin Blanc will be perfect . This wine has fresh melon and peach flavours with a lively crisp taste.

With olive oil or herbed preparations (moules Mariniere, salmon with herb sauce) serve the herbal flavours of Sauvignon Blanc. The Arniston Bay Reserve Sauvignon fits perfect into this slot. This wine has cut grass and green pea aromas with a typical crisp acidity taste.

Fried seafood needs the refreshment of high acid wine, like northern Italian Pinot Grigio, German Riesling or the “scrubbing bubbles” of sparkling wine. I will recommend the Arniston Bay Sparkling Colombar. Fresh bubbles and a zesty tropical fruit flavours.

Grilled seafood is enriched by oaky characteristics often found in New World whites. Arniston Bay Chardonnay will be great. This wine is partially fermented with oak chips.

Rich seafood, like paella, can be amplified by dry rosé. I would suggest the easy drinking Arniston Bay Pinotage Rosé.

Source: dailyherald