A beginner's guide to seafood and red wine pairings

For culinary expert Adam Richard Seger, pairing food and drink is all about bringing out the best flavors. When it comes to seafood, one can't deny that a glass of wine is a great match. Here's a simple guide for matching seafood and red wine.

Match intensity with intensity.

If you're going to serve a delicate white fish, don't use a bold red--at least not to start. Choose a wine with a light flavor that will not drown or compete with the food's flavor like a Pinot Noir. If you plan to serve fish with a richer flavor, choose a red wine with a robust taste like a Merlot. For seafood like lobster, a glass of Pinot Noir or Chianti will bring out its distinct flavor no matter how it was prepared.

Match texture with texture.

A tannic red wine pairs best with oily fish like salmon or tuna, while leaner seafood goes better with lighter wines that are less tannic. Adam Richard Seger says that pairing food and wine is about making a sauce in the mouth. The rich and smooth texture of these will bring out the flavor of both without overpowering the other.

Match flavor with flavor.

A wine with acidity like Chardonnay or Sauvignon Blanc will taste great with more acidic seafood like scallops, sea bass, and shrimp. Watch for spiciness; rich fish go better with red wine. Wine with sweet and fruity hints can be taste best with mellow flavors like flounder and monkfish.

What's most important for pairing fish and wine is your enjoyment. You can try to experiment with pairings until you find one that suits your taste.

Adam Richard Seger oversees operations for three LUSH Food & Drink locations in Chicago and manages product development for New York-based Adya Global. Visit this page for updates.