Our cellar door and restaurant are both open on Anzac Day – Thursday 25th April. Please book here.
We are featuring our newly released 2022 Estate Chardonnay & Pinot Noir in the cellar door! 

Social Sharing


What Wine Goes with Seafood: A Comprehensive Guide

Ahoy there, seafood enthusiasts and wine aficionados! Picture this: you’re perched by the ocean, waves whispering sweet nothings in your ear, and there it is – a plate of succulent seafood, fresh from the deep blue. Your taste buds tingle with anticipation, but there’s one piece missing from this culinary puzzle: the perfect wine. Fear not, dear reader, for we are about to embark on a voyage into the world of “What Wine Goes with Seafood.”

The Importance of Wine and Seafood Pairing

Let’s start at the beginning, shall we? You might be wondering, “Why all the fuss about pairing wine with seafood?” Well, my friends, it’s not just fuss; it’s a culinary art form. Think of it as the perfect duet, where each element enhances the other. The right wine can elevate your seafood experience from good to downright transcendent.

Consider this: just as Batman and Robin complement each other’s skills, wine and seafood are a dynamic duo. They can enhance each other’s flavors or provide a delightful contrast, like a well-written plot twist in your favorite movie.

Types of Seafood and Their Wine Pairings

Now, let’s dive deeper into the briny depths and talk about the stars of the show: seafood. There are different types of seafood, each with its own flavor profile, and choosing the right wine can make all the difference.

  • Whitefish: These delicate creatures like cod, sole, and haddock deserve a wine that won’t overshadow their subtle flavors. Opt for something like a crisp Sauvignon Blanc or a bright Chenin Blanc. They’re like the supporting actors who know how to shine without stealing the spotlight.
  • Shellfish: Shrimp, oysters, crab, oh my! Shellfish, with their oceanic charm, can be paired with wines that have an oceanic touch. Think Champagne, with its effervescent personality, or a crisp Chablis that dances like Fred Astaire across your palate. It’s a pairing that’s as classic as Bogie and Bacall.
  • Fatty Fish: The salmon, mackerel, and tuna of the sea have a rich, bold flavor. They’re like the leading actors who demand attention. For these stars, you’ll want wines that can stand their ground. Consider a Pinot Noir, which can match the intensity, or a Riesling that can provide a refreshing contrast, like a romantic subplot in a blockbuster film.

But wait, there’s more to this pairing business than just the type of seafood. We’ll need to consider other factors, too, such as wine acidity, body, and flavor profiles. Don’t worry; we’ll get to that in the next section. It’s like peeling back the layers of character development in a great novel; there’s always more to discover.

Key Factors in Wine Selection for Seafood

Consideration of Wine Acidity

Imagine wine acidity as the conductor of a symphony, setting the tempo for your taste buds. When it comes to seafood, acidity is your best friend. Why, you ask? Well, my friends, it’s all about balance.

Seafood, with its freshness and often delicate flavors, dances gracefully with wines that possess higher acidity. These wines can cut through the richness of seafood dishes like a hero slicing through the tension in a thrilling action movie. You’ll find this delightful partnership in wines like Sauvignon Blanc, Albariño, and the ever-so-eloquent Chablis.

Body and Flavor Profiles in Wine

Now, let’s talk about the body of the wine. No, we’re not referring to a wine’s physique (although some bottles do have impressive curves). In this context, “body” describes the weight and texture of the wine. Think of it as casting the right actor for a role; you want someone who can carry it off with style.

For lighter seafood dishes, such as delicate whitefish, opt for wines with a lighter body. They harmonize beautifully, creating a seamless experience. Picture it like a romantic comedy; everything flows smoothly, and you’re left with a warm, fuzzy feeling. Light-bodied wines like Pinot Grigio or Chenin Blanc are your leading actors here.

On the other hand, when you’re dealing with the rich, bold flavors of fatty fish, you need a wine with a bit more heft, like an action hero who can handle the intense scenes. Pinot Noir steps up to the plate, balancing the act brilliantly. It’s the kind of pairing that’s reminiscent of a perfectly executed plot twist.

Now, let’s talk flavor profiles. Seafood comes in an array of flavors, from the brininess of oysters to the citrusy zing of shrimp. Just as you wouldn’t pair a comedy with a horror film, you shouldn’t pair a wine with conflicting flavor notes. Instead, aim for harmony.

For seafood dishes with citrusy or briny notes, consider wines that echo these flavors. Picture a Sauvignon Blanc with its crisp, zesty personality playing the role of the sidekick who steals the scene. If your dish leans towards buttery or creamy flavors, a Chardonnay can be the star, providing a rich, supporting role.

Regional Wine Pairings

Now, let’s add a dash of globetrotting excitement to our seafood and wine adventure. Just as James Bond gallivants around the world in style, different regions offer unique wine and seafood pairings.

Think of wines like a globe-trotting secret agent. Their character and charm change depending on where they’re from, thanks to something called terroir. Terroir, much like a character’s backstory, includes factors like climate, soil, and traditions that influence the wine’s character.

For instance, if you’re savoring lobster, consider a rich and buttery Chardonnay. It’s a classic pairing that’s as timeless as the Eiffel Tower. For a taste of the Mediterranean, pair grilled sardines with a Spanish Albariño, and you’ll feel like you’re starring in your own Mediterranean escapade. Come check out the Tarrawarra Yarra Valley Winery & Yarra Valley Restaurant.

Practical Tips for Pairing Wine with Seafood

Sauces and Accompaniments

Just as a great movie is incomplete without supporting characters and plot twists, seafood dishes often come with sauces and accompaniments that can significantly impact your wine choice. These flavor enhancers can make or break your pairing experience.

  • Buttery Sauces: If your seafood dish is luxuriously coated in a buttery sauce, like a scene-stealing protagonist, you’ll want a wine that can match that richness. A classic Chardonnay, known for its creamy texture and buttery notes, can be your partner in crime.
  • Garlic and Herb Sauces: When your dish is infused with garlic and fragrant herbs, reach for a wine that can complement these flavors without overpowering them. A crisp Sauvignon Blanc, with its herbal and citrusy notes, plays the role of the perfect supporting character.
  • Tomato-Based Sauces: If your seafood rendezvous involves tomato-based sauces with a hint of acidity, like a romantic subplot, consider wines with enough acidity to hold their own. A Pinot Noir, with its bright red fruit and acidity, is an ideal match.

Remember, my friends, it’s all about achieving harmony. Think of these pairings as a well-choreographed dance number in a musical – every step, every note should work in perfect harmony to create a masterpiece.

Cooking Techniques and Wine Choices

Now, let’s talk about the methods used to prepare your seafood. The way it’s cooked can dramatically influence the wine pairing. It’s like selecting the right director for a movie; their style can shape the entire film.

  • Grilled Seafood: When your seafood has been kissed by the flames of a grill, it takes on smoky and charred notes. A wine with a bit of smokiness or depth, like a Syrah or a oaked Chardonnay, can stand up to this bold flavor profile.
  • Poached or Steamed Seafood: Delicate cooking methods call for wines with finesse. Go for lighter, crisper wines like a Pinot Grigio or a Sauvignon Blanc. They’ll be like the gentle background music that complements the scene.
  • Fried Seafood: The crispy, crunchy goodness of fried seafood deserves a wine with a touch of effervescence to cut through the richness. A sparkling wine like Champagne or Prosecco can be your bubbly co-star in this delightful pairing.

As you can see, dear readers, the choices are as varied as the roles in a Shakespearean play. But don’t fret; with a little experimentation and a sense of adventure, you’ll soon find the perfect cast for your seafood feast.

wine with seafood

Wine Selection Guide by Seafood Type

Pairing Wine with Whitefish

Our journey begins with the elegant and mild-mannered whitefish. These delicate creatures include cod, sole, haddock, and other members of the same school. To accompany their subtle flavors, you’ll want wines that act as the perfect stagehands, enhancing the experience without stealing the spotlight.

  • Pinot Grigio: This light and refreshing wine is like a gentle breeze on a summer evening. It’s an ideal match for whitefish, allowing their delicate flavors to shine. The subtle citrus and apple notes in Pinot Grigio provide a harmonious backdrop.
  • Chenin Blanc: With its crisp acidity and delightful apple and pear flavors, Chenin Blanc complements whitefish beautifully. It’s like the supporting actor who knows how to make the leading character look good.

Pairing Wine with Shellfish

Now, let’s turn our attention to the glamorous world of shellfish, with its star-studded lineup of shrimp, oysters, and crab. These oceanic treasures deserve wines that can match their elegance and brininess.

  • Champagne: If you’re indulging in oysters or shrimp cocktail, Champagne is your go-to co-star. Its effervescence and mineral notes bring out the briny character of these shellfish, creating a pairing as iconic as a Hollywood romance.
  • Muscadet: For those indulging in fresh crab, Muscadet is a revelation. Its crisp acidity and mineral-driven flavors elevate the crab’s sweet, succulent meat. It’s like the perfect duet in a classic love song.

Pairing Wine with Fatty Fish

Last but not least, let’s talk about the bold and flavorful world of fatty fish. Salmon, mackerel, and tuna bring richness to the table, and we need wines that can match their intensity.

  • Pinot Noir: This versatile red wine is like the chameleon of the wine world, adapting to various roles with grace. It harmonizes beautifully with the richness of fatty fish, creating a pairing that’s as memorable as a movie’s plot twist.
  • Riesling: If you’re in the mood for a contrasting experience, Riesling is your ticket. Its bright acidity and touch of sweetness provide a refreshing counterpoint to the fatty fish’s bold flavors. It’s like the unexpected twist in an adventure story.

So there you have it, my friends – a handy guide to pairing wine with different types of seafood. Like casting the perfect actor for a role, selecting the right wine can make your seafood experience truly remarkable. Whether you’re indulging in delicate whitefish, glamorous shellfish, or bold fatty fish, there’s a wine waiting in the wings to complement the performance.

Wine and Seafood Pairing Challenges

Spicy Seafood Dishes

Ah, the thrill of spicy seafood – it’s like an action-packed blockbuster in your mouth! But finding the right wine to accompany that heat can be a real adventure. The key here is to cool things down and balance the intensity.

  • Gewürztraminer: This aromatic wine is like a firefighter extinguishing the flames of spice. Its subtle sweetness and exotic flavors can tame the heat of spicy seafood dishes, creating a harmonious partnership. It’s like the hero who saves the day in a nail-biting thriller.
  • Viognier: With its lush texture and stone fruit notes, Viognier can stand up to spice while providing a touch of elegance. It’s like the charismatic protagonist who faces challenges head-on but always maintains grace under pressure.

Umami in Seafood

Now, let’s talk about the enigmatic presence of umami in seafood. Umami, often described as the fifth taste, adds a savory, mouthwatering dimension to dishes. Pairing wine with umami-rich seafood can be as mysterious as a detective story, but fear not – we have solutions.

  • Grüner Veltliner: This Austrian white wine is like a seasoned detective, ready to solve the umami mystery. Its high acidity and citrusy notes cut through the richness of umami, creating a balanced pairing. It’s like the detective who unravels the plot in a thrilling mystery novel.
  • Vermentino: Hailing from Italy, Vermentino has a zesty character that complements umami flavors. It’s like the supporting character who adds depth to the storyline without overshadowing the main cast. Pair it with dishes like miso-glazed sea bass, and you’ll witness culinary magic.

In the world of wine and seafood pairing, challenges are just opportunities to discover new flavors and expand your palate. Embrace the adventure, my friends, and don’t be afraid to experiment. Like a daring explorer charting uncharted waters, you might stumble upon the perfect pairing that surprises and delights your taste buds. Learn more about your Alcohol limits here: Alcohol Health.


  • Can I pair red wine with seafood?

    Certainly! While white wines are often the go-to choice for seafood, there are exceptions. Lighter red wines like Pinot Noir can work well with certain seafood dishes, especially those with richer or smoky flavors.

  • What about rosé wine and seafood?

    Rosé can be a versatile choice. Its crispness makes it suitable for a wide range of seafood, from salads to grilled fish. Opt for a dry rosé for the best results.

  • How do I know if a wine is too overpowering for my seafood dish?

    If you're concerned about a wine overpowering your seafood, consider its body and flavor profile. Lighter seafood dishes pair well with lighter-bodied wines, while heavier dishes can handle more robust wines.

  • Can I pair sparkling wine with seafood?

    Absolutely! Sparkling wines like Champagne and Prosecco are fantastic choices, especially for shellfish and oysters. The effervescence and acidity can enhance the brininess of these dishes.

  • Is there a rule of thumb for pairing wine with seafood?

    While there are guidelines, there are no hard and fast rules in wine pairing. Experimentation is key. Trust your palate, and don't be afraid to try different wines with your seafood to discover your personal preferences.

Share This:
Related Posts:
Scroll to Top



We are thrilled to announce that the incredibly talented Yarra Valley winemaker Sarah Fagan will commence as the Tarrawarra Estate Winemaker on Monday 11th September.

Sarah brings twenty years of winemaking experience and a love for our beautiful region from a long and loyal tenure at De Bortoli Yarra Valley, where she joined as a casual vintage worker in 2003 and progressed through the ranks to her most recent role as Senior Winemaker.

“I have thoroughly enjoyed my journey at De Bortoli and I am proud of the wines we have made over my time of working with their vineyards. TarraWarra Estate has always carved its own independent path here in the Yarra Valley and I look forward to continuing this tradition and embracing change and the development of TarraWarra Estate into the future”, says Sarah.

Tarrawarra Estate, was founded by Eva and Marc Besen in 1983 and the family philosophy has always been rooted in respect for excellence, provenance, and sustainability, with the vision to ‘produce wines of great quality and integrity, amidst a location of beauty and welcome.’

Sarah will be responsible for all aspects of Tarrawarra Estate winemaking and winery operations. As an experienced wine judge, with a refined palate and particular appreciation for cool-climate winemaking from regions all over the world, she is perfectly placed to deliver on the philosophy and drive Tarrawarra Estate’s wines to a new level of success and recognition.

Samantha Isherwood, General Manager, says:
“We are absolutely delighted that Sarah has chosen the Tarrawarra Estate role as the opportunity to spread her wings, we welcome her to the production team and look forward to seeing her personal stamp on future Tarrawarra Estate vintages.”