Here are some tips on finding great Australian wines for your seafood dishes this holiday.
When matching wines with seafood, consider not only the style and delicacy of the seafood itself, but also the sauce and other elements in the dish. Look for wine that has a flavour profile, body and texture that suits the complete meal on the plate.
Best wine for Oysters
Fresh oysters and Australian Sparkling wine are a great combination because the wine’s acidity cuts through the richness of the oysters and the lively bubbles complement their delicate texture. Any wine high in acidity will also work well – try a splash of Semillon on the oyster for an explosion of flavour.
Best wine for Grilled Seafood
For light, fresh seafood dishes such as grilled prawns or a seafood platter, Riesling is a highly versatile option. With its crisp style and zesty acidity, think of it like adding a bit of citrus to your dish.
Other crisp and refreshing wines including Pinot Grigio, Sauvignon Blanc, Vermentino, or a dry Rosé are also great options for grilled or barbecued seafood.
Best wine for Creamy Seafood
If the dish has a heavier, creamy sauce, a Chardonnay with its creamier flavour profile and full-bodied texture will complement the dish better. There is a wide range of Chardonnay styles available, so be familiar with the different options on your wine list to enhance your food matching recommendations. Chardonnay also works well with creamy curries, like yellow curry.
Best wine for Spicy Seafood
For seafood dishes with a bit of spice, consider a richer style wine like a Grüner Veltliner. Off-dry styles like Gewürztraminer or Riesling are also great options to balance the spice.
Best wine for Fish
Wines with herbal notes such as Sauvignon Blanc or Pinot Noir match well with smoked salmon.
Pinot Noir and other lighter style red wines also work well with medium-bodied fish, particularly if your dish has a ‘meatier’ texture.
