When it comes to elevating a meal, few things feel as indulgent—and surprisingly harmonious—as the perfect wine and seafood pairing. Whether it’s a chilled glass of sauvignon blanc dancing alongside buttery crab legs, or a bold pinot noir making a splash with grilled salmon, pairing wine with seafood isn’t just a fancy add-on—it’s an experience.
At Eddie Merlot’s, we know a thing or two about creating unforgettable meals. While we’ve built our name on prime steaks, our seafood dishes are just as thoughtfully prepared and deserve the perfect wine to match. So, whether you’re a casual sipper or a seasoned wine tasting pro, let’s dive into the art—and joy—of pairing wine with seafood.
Why Wine and Seafood Are a Perfect Match
Here’s the magic: Seafood offers a spectrum of textures and flavors—from delicate white fish like cod or halibut to the rich, meaty decadence of grilled swordfish. Wine, with its many personalities (crisp white wine, flirty rosé wines, and complex red wines), complements and amplifies these flavors in truly unforgettable ways.
The best pairings don’t overpower, they elevate. The subtle citrus note in a white wine can bring out the natural sweetness in shellfish, while a glass of sparkling wine can cut through the richness of lobster like a dream.
And here’s the kicker: there’s no one-size-fits-all. The right wine depends on the seafood dish, the preparation, and yes, your mood.
How Acidity, Body, and Flavor Come into Play
To match wine with seafood, it helps to understand the basics of what makes a pairing work.
Acidity
Most seafood thrives when paired with wines that have higher acidity. Think Sauvignon Blanc, Pinot Grigio, or sparkling wine. These wines refresh your palate and cut through any brininess or richness. They also elevate the natural sweetness of shellfish like crab and shrimp, making every bite sing. If you’re enjoying raw fish or oysters, a crisp white wine with a zesty finish brings out their clean, ocean-fresh flavor.
Body
The “weight” of the wine should match the weight of the fish. Delicate fish like flounder or tilapia pair well with lighter wines. Heartier fish—think tuna, salmon, or swordfish—can handle medium-bodied or even some lighter red wines. Matching body ensures that neither the wine nor the fish overwhelms the other—it’s all about balance on the palate.
Flavor Profile
The goal is harmony. A bold sauce on a seafood dish might call for an equally bold wine, while raw or subtly seasoned white fish begs for something crisp and clean. For spicy seafood, off-dry or aromatic whites can cool the heat and enhance the spice. On the other hand, grilled seafood with smoky char may benefit from a wine with a touch of oak or earthiness to complement the deeper flavors. In short, it’s about balance, not just color.
Common Myths About Wine and Seafood
Let’s clear the air.
“You can’t drink red wine with fish.”
While white wine is typically the go-to for fish, certain red wines—like a light-bodied Pinot Noir—pair beautifully with oily fish like salmon or tuna. It’s all about choosing the right wine for the right dish. Red wine can pair well with fish when the acidity, tannin levels, and flavor profiles are balanced correctly. Meaty fish like swordfish or grilled selections can even hold their own next to a mellow Grenache or chilled Beaujolais.
“Sparkling wine is only for celebrations.”
A well-chosen sparkling wine is actually one of the most seafood-friendly options out there, especially for grilled shrimp, raw oysters, or even spicy seafood. The bubbles are palate cleansers in disguise. They help refresh your taste buds between bites, allowing the subtle flavors of the seafood to come through more clearly. Dry sparkling wines, like Brut Champagne or Spanish Cava, offer a refreshing contrast to rich seafood dishes. They also bring a sense of brightness and lift that can transform even a simple seafood dish into something memorable.
Best Wine Pairings for Popular Seafood Dishes
Now for the fun part. Let’s match some of your favorite seafood dishes with their wine soulmates:
Lobster & Chardonnay
Rich and indulgent, lobster craves a wine that can hold its own. Enter Chardonnay—especially lightly oaked. The buttery texture of the wine mirrors the luxurious feel of the seafood, creating a creamy, dreamy pairing that’s simply divine. For grilled or broiled lobster, the toasty oak notes in Chardonnay can even mimic the char, adding a savory layer. Melted butter can also enhance the flavor of the lobster, while the full-bodied Chardonnay complements each bite with its rich, smooth texture.
Crab Legs & Sauvignon Blanc
The best wine with seafood often comes down to contrast. Sauvignon Blanc, with its zesty citrus and herbaceous kick, brightens the natural sweetness of crab, like a squeeze of lemon, but better. Its vibrant acidity slices through any richness, making each bite feel fresh again. Plus, if your crab is dipped in garlic butter or served chilled, this crisp white wine keeps it feeling light instead of heavy.
Scallops & Pinot Grigio
Mild, sweet, and tender, Scallops need a wine that won’t overpower them. Pinot Grigio is the perfect complement. Its clean finish and delicate acidity let the seafood sing. It brings out the subtle caramelization in pan-seared scallops without muting their ocean-kissed sweetness.
Salmon & Pinot Noir
Pinot Noir is one of the few red wines that plays well with salmon. Its earthy notes and red berry flavors stand up to the fish’s richness without stealing the show. Especially with grilled or cedar-plank salmon, Pinot’s savory undertones enhance the salmon’s smoky char. When salmon is paired with mushrooms or soy-based glazes, Pinot Noir shines even brighter.
Shrimp & Sparkling Wine
Name a better duo than bubbly and briny. Sparkling wine enhances the flavor of shrimp and keeps things light, crisp, and celebratory. Whether it’s classic Champagne, Prosecco, or Cava, the effervescence makes shrimp dishes feel elegant and fun. It’s also surprisingly versatile, working with everything from shrimp cocktail to spicy shrimp entrees.
Tips for Choosing the Right Wine
Choosing the perfect wine for your seafood dish may seem intimidating, but with a few simple guidelines, you can elevate any meal. Here are some insider tips to help you match wine and seafood like a pro.
Consider the Sauce or Preparation Style
The way your seafood is prepared can significantly influence which wine works best. A rich, creamy sauce on your lobster or scallops might demand a fuller-bodied white like an oaked Chardonnay to match its richness. On the other hand, grilled seafood with a bit of char or a squeeze of lemon pairs beautifully with a wine that has higher acidity, such as Sauvignon Blanc or a sparkling wine.
Don’t forget that spicy seafood, like a cajun shrimp dish or seafood paella, pairs wonderfully with wines that have a hint of sweetness or extra acidity, like an off-dry Riesling or an aromatic Rosé. Always think about how the preparation enhances or complements the dish’s natural flavors when choosing your wine.
Match Intensity—Not Just Color
It’s tempting to pair a white wine with fish and red wine with meaty seafood, but that’s only part of the equation. The intensity of both the seafood and the wine is just as important. For example, tuna, a rich, meaty fish, can handle a red wine like Pinot Noir or even a light-bodied Merlot. Meanwhile, delicate white fish like flounder or sole require a lighter, more subtle wine, such as Pinot Grigio or a crisp Sauvignon Blanc. Remember, the goal is balance—not to overpower the dish or the wine.
Don’t Be Afraid to Experiment
Wine pairing isn’t a science—it’s an art, and the rules are meant to be broken. Don’t be afraid to experiment with bold choices and unexpected combinations. Some of the most delightful pairings come from thinking outside the box. Wine tasting is about exploration, so have fun with it! You might stumble upon your new favorite pairing just by stepping outside your comfort zone.
Enjoy the Perfect Pairing at Eddie Merlot’s
Ready to discover the perfect seafood and wine pairing? At Eddie Merlot’s, we elevate every meal into a memorable experience. Our chefs prepare each seafood dish with exceptional care—from delicately grilled shrimp and buttery Lobster Tail to Alaskan King Crab Legs, Oysters on the Half Shell, surf and turf, and pan-seared Chilean Sea Bass. Every bite is designed to shine alongside a thoughtfully selected glass of wine.
To complement these expertly crafted seafood dishes, the wine list at each location has been thoughtfully curated by passionate sommeliers who understand the art of pairing. Whether you’re in the mood for a crisp white to enhance delicate white fish or a smooth, light-bodied red to balance a rich, oily fish like salmon, we’ve got the perfect pour waiting for you.
Whether you’re planning a celebratory dinner or a casual evening out, our team is here to guide you through a delicious journey of food pairing, flavor exploration, and wine wisdom. Whether you’re a seasoned wine lover or just starting to explore seafood pairings, Eddie Merlot’s is the perfect place to treat yourself. Find an Eddie Merlot’s location near you and make your reservation today—your table is waiting.
