🐟 Seafood

Fish and shellfish — mostly whites, but salmon and tuna open the door to light reds.

11 dishes — Ask Scott about Seafood

Crab

Sweet crab meat is gentle, saline, and often served with butter or spice.

Best match $

Iberian white

Its peach, citrus, and sea-spray freshness work where shellfish, rice, herbs, or lime need a clean white.

Also great

Traditional-method sparkling wine $$$

Unoaked bright Chardonnay $$

See full pairing → Ask Scott

Halibut

Lean white fish is delicate, so sauce and cooking method define the match.

Best match $$

Unoaked bright Chardonnay

Its lemony freshness and medium body keep delicate fish and poultry clear while adding more texture than a very sharp white.

Also great

Crisp mineral Loire-style white $$

Italian coastal white $

See full pairing → Ask Scott

Lobster

Sweet lobster is delicate but often served with butter, making richness central.

Best match $$$

Traditional-method sparkling wine

Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.

Also great

Oaked buttery Chardonnay $$

Unoaked bright Chardonnay $$

See full pairing → Ask Scott

Mussels

Steamed mussels are briny, savory, and usually carried by broth or wine.

Best match $

Fino or Manzanilla Sherry

Its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.

Also great

Crisp mineral Loire-style white $$

Italian coastal white $

See full pairing → Ask Scott

Oysters

Raw oysters are all brine, texture, and clean mineral finish.

Best match $$

Crisp mineral Loire-style white

Its high acidity and mineral edge make the food feel cleaner, brighter, and more precise, especially with herbs or seafood.

Also great

Fino or Manzanilla Sherry $

Traditional-method sparkling wine $$$

See full pairing → Ask Scott

Salmon

Rich oily fish can pair with substantial whites, rose, and some light reds.

Best match $$

Unoaked bright Chardonnay

Its lemony freshness and medium body keep delicate fish and poultry clear while adding more texture than a very sharp white.

Also great

Silky Pinot Noir $$

Traditional-method sparkling wine $$$

See full pairing → Ask Scott

Sashimi

Raw sliced fish is even more delicate than sushi because there is no rice buffer.

Best match $$$

Traditional-method sparkling wine

Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.

Also great

Crisp mineral Loire-style white $$

Fino or Manzanilla Sherry $

See full pairing → Ask Scott

Scallops

Sweet, tender scallops need wines that handle browning without losing delicacy.

Best match $$$

Traditional-method sparkling wine

Its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.

Also great

Oaked buttery Chardonnay $$

Iberian white $

See full pairing → Ask Scott

Sea Bass

Delicate sea bass favors freshness, salinity, and restrained aromatic lift.

Best match $

Italian coastal white

Its citrus, almond, and saline notes keep Mediterranean vegetables, seafood, and olive oil bright.

Also great

Crisp mineral Loire-style white $$

Unoaked bright Chardonnay $$

See full pairing → Ask Scott

Shrimp

Sweet shellfish is light but gains range from garlic, spice, or frying.

Best match $

Iberian white

Its peach, citrus, and sea-spray freshness work where shellfish, rice, herbs, or lime need a clean white.

Also great

Aromatic Sauvignon Blanc $

Fino or Manzanilla Sherry $

See full pairing → Ask Scott

Tuna

Meaty tuna can be raw and delicate or seared and almost steak-like.

Best match $$

Silky Pinot Noir

It brings perfume, gentle tannin, and savory red fruit without forcing the food into a heavy red-wine frame.

Also great

Dry Provençal-style rosé $

Crisp mineral Loire-style white $$

See full pairing → Ask Scott

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