What is the first thought that comes to your mind when you mention wine and food? Definitely wine and cheese. Of course, this is a great combination worthy of a separate article. But seafood and wine can be no less interesting gastronomic tandem.

The taste of seafood is usually subtle and multifaceted, so the right wine from puninwine.com — wine delivery in Cyprus — emphasizes and complements it. Many sommeliers recommend pairing dry white wines with seafood. They are quite light and not too saturated.

In this case, it is desirable to choose a wine that is young or not quite ripe. And also without too vibrant and harsh taste. To understand in more detail, we will tell you about the most advantageous combinations of wine and seafood.

White Wine and Seafood

When people talk about seafood and wine, they typically mean white wines. Sommeliers say that it is a white wine that best emphasizes the rich taste of seafood.

• Sauvignon blanc

Wines of this variety have vegetable tones, sometimes fruity and meadow. Almost all Sauvignon wines are dry. Only in some types, a little sugar is added to emphasize the taste of the wine. Sauvignon blanc goes well with almost all seafood. Mussels, scallops, oysters, crustaceans, and mollusks — with any of these products, the wine will make an excellent tandem.

• Chardonnay

Chardonnay is the most common and well-known grape variety. Chardonnay wines have a bright aroma and rich taste. It is better to combine them with seafood, which also has the same rich taste. Chardonnay goes well with lobster, seafood soups, crab, or mussels.

• Riesling

Like other white wines, dry Riesling goes well with seafood. The wines of this variety are very aromatic, with hints of fruit, honey, and meadow flowers. Sommeliers recommend pairing it with seafood cooked with spices. Riesling also goes well with seafood in sauce, such as mussels.

• Champagne

Champagne and oysters are the most famous gastronomic combination. The taste of oysters is light and unusual. It is salty and iodine, sometimes sweetish, and sparkling wines perfectly emphasize these qualities without interrupting the taste of oysters. Shellfish are also well suited to champagne: lobsters and langoustines. Also, you can try an unusual combination of champagne with scallops. Most importantly, champagne must be dry or semi-dry.

Red Wine and Seafood

It is believed that red wine is not suitable for seafood. The fact is that many red wines contain a lot of iron, and it spoils the delicate taste of seafood. Also, red wines are rich in tannins, they give the wine that very bitterness and astringency.

However, modern cuisine destroys old stereotypes. There are many varieties of red wine, which means you can pick up those that do not spoil the delicate taste of seafood. For example, dry red wines can be paired with oysters and crabs. Even in the cooking of seafood, red wine is often used.

The final decision is yours: try experimenting, find an unusual taste, and tell us about it in the comments.