With spring knocking at our door, it seems opportune to feast on seafood and a good bottle of wine (or some bottles) if you ask us. 

There’s an endless list of wine for seafood combinations that make sense to the palate, from crisp Australian Sparkling with beautifully shucked oysters to grilled shellfish with Chardonnay to the less-than-traditional coupling of salmon with Pinot Noir. 

On that note, let’s get into more options that we have for you. 

Chenin Blanc and Shrimp 

Whether you prefer coconut shrimp or Cajun shrimp, your go-to wine must be as versatile. Chenin Blanc is one of the most adaptable wines on the market. These wines can handle any shrimp dish you throw at them. 

Pinot Noir and Salmon 

All of you salmon lovers out there have probably found out what works and what doesn’t. Finding the ideal blend, like with most wine products, is difficult. It is determined by the spices used and how they are prepared. However, Pinot Noir is a fantastic match for salmon due to its hearty nature. 

It’s one of the few seafood dishes that can compete with a glass of red wine. Make sure it isn’t overly tannic or abrasive—Pinot Noir is an excellent choice! 

Champagne and Oysters 

If you are familiar with Oysters, you will know it offers much. Trout salinity pales in comparison to oysters’ delicious saltiness. This meal, like most seafood dishes, may be prepared in a variety of ways: garlicky, grilled and hot, citrusy—the list goes on. 

As a result, a wine that can handle the variety is required, which is where Champagne comes in. The bubbles can handle a wide range of fine flavour without becoming overbearing or underplaying. Enjoy a bottle of wine! 

Chardonnay and Crab or Lobster 

Both lobster and crab are delicate seafood options. When we combine Chardonnay with zesty flavours and simple herbs, it does miracles on your lips. These pairings are distinguished by their crisp acidity and light nature. The richness, heartiness, and naturally creamy texture of crab or lobster blend nicely with buttery Chardonnay. It’s a match worth trying! 

Gewürztraminer & Halibut 

If you don’t eat halibut frequently, you should start today. It has a mild fine flavour and a sturdy composition, allowing it to perform various tasks in the kitchen. The fish pairs nicely with multiple wines since it can be sweeter or spicier. It pairs well with a sweet Gewürztraminer. If you don’t want that, try halibut with Viognier or Sémillon. 

Wine & Seafood platter at Fraser’s Restaurant 

Matching the right wine with a suitable dish is one of life’s great joys. If you follow these simple suggestions, you will have a fantastic sensory experience. Head to Fraser’s Restaurant in Perth to experience some of our wine & seafood pairs yourself! Our experienced wait staff can help you select a wine and seafood pairing that just makes sense. Look at our delicious menu and contact us today to make a reservation. 

Wait, let’s have a look at what’s the secret behind food pairing. 

Here, we give you our top ideas for pairing wine with food, so you never have to worry or stress yourself over it again. Can you imagine how amazing your dinner parties are going to be now?

Come on, get saucy. 

As if we wanted another excuse to prioritise rich, delicious sauces: Always pair your wine with your dish’s sauce. If there is no sauce, then concentrate on the protein.

A pretty tale of two colours. 

White wine is the choice for seafood; at Fraser’s restaurant, we suggest our guests match our delicate food with mostly white or acidic wines. 

But wait, that’s not the end of the story; if guests don’t want best white wine for seafood, we recommend lighter reds. Amazing examples are pinot noirs, dolcettos or the fantastic Etna Rosso style of wine. There is always the option to find the right colour of wine for your guests. 

Sweets can never disappoint. 

With sweet dishes, you always need a sweeter kind of wine; otherwise, it will be swamped – wine should be at least as sweet as the dish.

What are the ultimate no-no’s? 

The most significant thing to us regarding pairing is acidity. The acid helps to hold the wine and cut through meals, allowing you to enjoy your food and wine even more. 

For us, acid complements acid. High-acid foods should never be paired with low-acid wines, as the wine would taste flat and unpleasant.

Never forget the basics. 

Consider whether the dish is sweet, spicy, fatty, or savoury. Sweet wine varieties should be paired with sweeter wines. Spicy foods necessitate a sweeter wine with spicy undertones.  

Tannic wines complement fatty dishes, while savoury wines complement savoury foods. If you want to learn how to pair wine with food at the highest level, treat yourself to dinner and can always ask your sommelier to explain their choice of wine pairing. 

Fraser’s Restaurant has a very delicate seafood menu and follows seasonal produce too. We match our food with incredible wines for Perth on our menu. 

An amazing thing about seafood being so universal is that you aren’t limited to whites only. Many dishes pair very well with red wines, too. Fraser’s Restaurant has the ideal bottle of wine to serve alongside it, no matter what seafood you plan to eat at your next meal. You’re sure to find the right fit with a broad range of whites and reds. If you’re unsure of what to select, we’re always here to help!