Seafood and Wine Pairing Guide (2024)

Here in Australia, we are so lucky to have a bounty of top-quality and deliciously fresh seafood to feast on all year round. We’re also blessed to have some of the best wines in the world. And, when the two come together, it’s truly magical.

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As wine experts, we’re always being asked “does seafood go with red wine or white wine?”. When it comes to pairing seafood and wine, the style of wine you choose to pair with your seafood dish is dictated by its delicacy. From the classic combination of crisp Australian Sparkling with freshly-shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities.

And, to the answer the question of “why doesn't red wine go with seafood?” – it can and it does. Light and medium-weight savoury reds like Grenache and GSM blends, Nero d’Avola, Barbera, Pinot Noir and Merlot are delicious paired with salmon, oily fish like tuna and mackerel, seafood in tomato-based sauces, and Indian seafood-based curries.

Keep reading to discover a heap of helpful hints for pairing seafood and wine that will make your next seafood dining experience extra special. Enjoy!

WHAT KIND OF WINE GOES WELL WITH SEAFOOD?

BEST WINE TO PAIR WITH OYSTERS

To make an opening statement for any celebration, or simply because, pairing Sparkling wine with freshly-shucked oysters is a winning combination. Semillons, or a young Rieslings are another superb choice.

BEST WINE TO PAIR WITH SCALLOPS

For a beautifully light yet flavoursome seafood entrée, seared scallops served with Australian Sparkling is an easy to prepare and impressive starter. Light aromatic white wines including Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, or Riesling also make elegant and delicious matches.

PROSCIUTTO WITH SEARED COFFIN BAY SCALLOPS, GLOBE ARTICHOKES AND TRUFFLE

BEST WINE FOR PRAWNS

Australia’s wonderfully sweet and fresh prawns are national heroes to savour any season. Come summer, they’re on just about every restaurant menu and every family plate around the country. Enjoy them fresh and unadorned with Sparkling, Semillon, Sauvignon Blanc, Semillon and Sauvignon Blanc, and Riesling. When combined with Asian flavours, alternative whites, Grüner Veltliner or Gewürztraminer are simply gorgeous, or when combined with sauces and meat flavours, a chilled Rosé can be a great choice.

WHAT WINE GOES WITH CEVICHE?

Dan Hong's Kingfish Ceviche is very delicate so choose a wine with similar attribute. A super-dry Rosé, young Semillon or lighter styles of Vermentino are ideal matches. This recipe is complemented by Dan Hong's Prawn Toast with Yuzu Mayonnaise. Alice Zaslavsky’s recipe has a kick of wasabi, so a Riesling, or Grüner Veltliner would be a great pairing.

BEST WINE WITH CRAB

Simple and light crab dishes need a white wine that’s light on the oak with crisp acidity, making medium-weight and textural white wines like Marsanne, Pinot G, Vermentino, Arneis and Fiano mouth-watering choices.

MUSSELS WITH WINE

With their light, sea-fresh flavours, mussels traditionally call for a white wine and a refined Riesling would pair perfectly with the Mussels with Fennel, Orange & Caper Emulsion. However, the powerful flavours of Lyndey Milan’s Mediterranean dish (particularly the sauce) mean you need a wine with more power. The silky texture and mix off fruit and savoury notes in Grenache Mataro would work brilliantly, while Shiraz Cabernet is another elegant choice to pair with the spice of this dish.

WINE WITH FISH

Fried fish dishes love the natural acidity of whites like Semillon, Sauvignon Blanc, Riesling and Semillon Sauvignon Blanc blends, while weightier fish simply grilled can take the texture of medium-weight Marsanne, Pinot G, Arneis and Fiano. Vermentino is also a textural variety that displays classic salty or sea spray characters, making it ideal with simply-prepared seafood.

WINE WITH SALMON

When it comes to red wine and seafood, forget what you’ve heard or read about them not pairing. The richness of fish like salmon make it great for red wine-lovers and the best matches are light to medium-weight and savoury reds like Grenache, GSM Blends, Nero d’Avola, Barbera, Pinot Noir and Merlot. For those who don’t enjoy reds, Rosé is another delicious choice. These varieties also pair exceptionally well with rich fish stews, curries, tomato-based dishes like bouillabaisse, and oily fish like tuna and mackerel. Most medium-bodied whites will be delicious with the quesadillas, especially modern Hunter Valley Chardonnay.

BEST WINE WITH CALAMARI

The Prosecco-Battered Calamari with Prosciutto, Orange & Cured Rhubarb Slaw is a delicious spin on a summer pub classic, and pairs perfectly with the refreshing charms of Prosecco and Sparkling whites, and light aromatic whites including Riesling, Semillon, Sauvignon Blanc, Grüner Veltliner or Gewürztraminer. Meanwhile, the brightly flavoured, colourful and textural Calamari dish by Shane Delia, is begging for a wine with similar attribute – try a deliciously dry Aussie Rosé like Tempranillo Rosé that is plush and fresh at the same time with mouth-watering acidity throughout.

BEST WINE WITH LOBSTER

When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, lobster is a fantastic choice. Lobster is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites like Chardonnay, Roussanne, Verdelho or Viognier.

What about pairing sushi and sashimi with wine you ask? Check out or dedicated Pairing Wine With Sushi Guide to find out more.

And, if you’re looking for more seafood inspiration, we have an extensive collection of recipes that are guaranteed to hit the spot, plus a great guide on how to create the perfect seafood platter with wine to match.