Today, we're classing it up. Get out the stemware and pop open the cork. It's time to talk about why wine and seafood make such a great pairing — and how to do it right. 

Here's what you should drink depending on your seafood meal. 

Champagne + Fried Seafood 

It might seem like an odd mix of status symbols, but the bubbly lightness of champagne cuts the heaviness of fried food perfectly. Opt for a glass of sparkling wine if you're enjoying tempura-fried shrimp or fish and chips. 

Pinot Grigio + Baked Halibut

In general, white wine and white fish are a match made in heaven — and a nice pinot grigio and baked halibut are no exception. Particularly if you've opted for a simple preparation method (think: olive oil, herbs and lemon), the crisp fruitiness of this fan-favorite white wine will enhance every flavor of your fish. 

Sauvignon Blanc + Shrimp Scampi

Garlic and sauvignon blanc are a match made in heaven, making it the perfect wine to accompany your shrimp scampi with all it's garlic buttery goodness. You can even drink a glass of the same wine you use to make your sauce — we won't tell.  

Chardonnay + Crab Legs

A slightly fuller-bodied white wine, chardonnay is a great choice for richer seafood, like crab legs. Since chardonnay is a dry wine, it goes great with the rich flavor of crab meat — just don't forget to put those pinkies up when you're cracking into the claw. 

Pinot Noir + Salmon

While plenty of white wines work great with salmon, this fattier fish also stands up well to a lighter red, like a pinot noir. Take note, though: This pairing works even better when the salmon is combined with a heartier flavor profile or sauce. Think cream sauce, pesto or even something tomato-based. 

With these pairings in mind, you can go forth and pour a glass with confidence. Now let's hurry up and get cooking. All this talk of drinking and eating has us hungry…

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