Whether you prefer a coastal beach picnic or an elaborate seafood grill at sunset, there’s no better complement to your fresh ocean catch than the perfect bottle of wine. Of course, there are endless options—and lots of opinions—to consider when selecting the ideal wine pairings for all types of grilled fish and seafood. So, to help you navigate the sea of overwhelming wine selections, here are some delectable recipes and wine pairings to inspire your next beachside meal or festive summer gathering. When it comes to wine pairing, there are no rules. So be adventurous, experiment with different combinations, and drink what tastes good. After all, that’s the beauty of the beach life. So, dive into these delicious summer seafood recipes + wine pairings.
Coconut Shrimp & Sparkling Wine
Any day is a good day for bubbly. Sparkling wines like Champagne, Prosecco, and Cava are divine on their own but take on an entirely new personality when paired with sweet seafood and shellfish like shrimp, lobster, and prawns. They are also delicious with fried foods like tempura seafood, beer-battered fish, and coconut shrimp. The lively effervescence of sparkling wines helps to balance heavy fried foods and elevate the flavors. Another classic pairing, Champagne and oysters provide a beautiful balance between the crisp nature of bubbly with the fresh sea-saltiness of oysters. Pair these light and fizzy wines with cooked shellfish such as scallops, clams, or mussels for a perfectly balanced taste sensation.
This incredible Coconut Shrimp delivers a taste of the tropics and gets even better with a sweep dipping sauce made with orange marmalade, chili sauce, lime juice, and soy sauce. A light breading made with eggs, flour, milk, and panko breadcrumbs takes an exotic flavor twist with unsweetened shredded coconut. A scoop of coconut oil added to your vegetable oil before frying intensifies the taste. For the full recipe, visit The Pioneer Woman.
Whole Grilled Snapper & Sauvignon Blanc
Light and dry, Sauvignon Blanc and Pinot Grigio wines are characterized by their bright citrus aromas, high acidity, and crisp minerality. These wine styles are the perfect pairings for lean white fish such as red snapper, cod, tilapia, halibut, and flounder. In addition, these refreshing wines taste sensational with most seafood, including sushi, shrimp, lobster, scallops, crab, mussels, clams, oysters, and fresh seafood salads.
This tender and delicate Grilled Whole Snapper is seasoned with kosher salt, fresh rosemary sprigs, olive oil, garlic, and lemon and coated in dry breadcrumbs. When cooking, be sure to cover your grill to keep the flesh moist and prevent burning the breadcrumbs. You can also use a grill basket to keep your fish from sticking. If you cook directly on the grill, be sure it’s spotless, and turn the fish over carefully so you don’t lose the crust. For this quick and simple recipe, visit Food & Wine.
Grilled Salmon & Rosé
Highly versatile rosés and blush wines pair exceptionally well with seafood. Plus, they make a crisp substitute for more full-bodied white wines like Chardonnay. Their fruity and floral notes, along with their palatable acidity, bring a delightful balance to both subtle and rich seafood as well as succulent shellfish. These wines are light and refreshing, so there’s no need to worry that they will ever overpower the delectable flavors of your fresh catch. In fact, they do just the opposite, complementing almost every fish flavor, whether briny or sweet. In addition, their light blush hues bring a splash of color to the table, along with the fresh taste of summer at the beach. For this Easy Grilled Salmon that you can serve with fresh greens like asparagus, visit Southern Living.
Sea Bass & Pinot Gris
A fuller-bodied Pinot Gris or Fumé Blanc typically complements oilier fish like mackerel, salmon, sardines, herring, bluefish, grilled fish, and smoked trout. Yet, Pinot Gris is one of the best wines to serve with sea bass. Its bright acidity awakens the flavors of an otherwise mild but succulent fish.
This Pan-Fried Sea Bass with Miso, Lemon, and Thyme-Glazed Roasties is deliciously easy to make. Combine miso paste, lemon juice, melted coconut oil, and crushed garlic. Using large carrots cut into chunks, sweet potatoes, and parsnips, drizzle the miso glaze over the veggies, toss, and season with fresh thyme and sea salt. While roasting the veggies in the oven for about 45 minutes, you can prepare the sea bass and cook in a frying pan with a bit of coconut oil. Lay some roasted veggies on a plate, top with your cooked sea bass, and serve with a glass of Pinot Gris. Superbly simple. For the full recipe, visit Epicurious.
Lobster, Crab & Chardonnay
A rich, buttery Chardonnay pairs amazingly with sweet seafood, including shrimp, crab, scallops, lobster, and even raw oysters. Considered a summer classic, Chardonnay is often your go-to for a multitude of fish dishes. For these Crab and Lobster Seafood Rolls, you get a mix of sweet, tender lobster with delicate, juicy crab all in one delectable sandwich. No need to over-season this dish—the seafood can hold its own with just a few fresh aromatics and light seasoning to amplify the natural flavors.
Simply combine cooked lobster and crab meat with a savory sauce made with mayo, celery, scallions, dill, basil, chives, lemon zest, pink sea salt, black pepper, and Old Bay seasoning. Taste the mixture, and adjust to your needs until you get it perfectly creamy and delicious. Refrigerate covered for about an hour. When you’re ready to eat, spread a thin layer of plain mayo on the cut sides of split-top New England-style buns. Toss over medium-low heat in a non-stick skillet until golden brown on both sides. Pry the buns open and fill them with the seafood mixture. Serve with fries or chips and a cold glass of Chardonnay. Check out Carnal Dish for the full recipe and some helpful preparation tips.
For an extensive list of foolproof Seafood & Wine Pairings, visit Southern Living. Cheers to your seaside culinary adventures at the beach this summer—bon appétit!