Cards of Wine

Wine Pairing Seafood

Cacciucco
Calamari Fritti
Ceviche
Clams (Steamed)
Clams in Creamy Sauce
Clams in Tomato Sauce
Clam Chowder
Crab
Crab (Black Pepper)
Crab (King Crab)
Fritto Misto di Mare
Gambas al Ajillo
Ha Gow
Lobster
Moules Frites
Mussels and Fries
Mussels with Tomatoes
Mussels (Steamed)
Oysters
Paella aux Fruits de Mer (France)
Paella de Marisco (Spain)
Paella di Pesce (Italy)
Paila Marina (Chile)
Seafood (Chinese)
Seafood (Grilled)
Seafood (Indian)
Seafood (Japanese)
Seafood (Thai)
Shrimp Dumplings
Shrimps (Plain)
Shrimps in Garlic
Shrimps in Mayonnaise
Squid (Fried)
Vietnamese Seafood

Normally, most seafood should be paired with white wine. If the dish is simple, pick a light white wine. If the dish is rich, pick a rich white wine.

Tannins in red wine can react with the iron in seafood and cause a metallic taste, and red wines can often overpower the taste of a delicate seafood.

If you choose red wine, make sure you pick a light one with low tannins.

Alcohol can be addictive. Drink in moderation.

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