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…