Seafood Extravaganza

Great seafood calls for great wine. Whether you’re grilling, baking or simply frying, we have the perfect pairing suggestions for the amazing seafood selections you can find at our store. 

You’re Buying:

Jumbo Sea Scallops, Pacific Cod Loins or Pub Style Crab Cakes

Pair With: Pinot Grigio

This light, crisp and dry wine is perfect for pairing with lighter, delicate seafood flavors that one would fine in scallops or cod. Depending on which variety you go with you’ll detect aromas of lemon, green apple or floral notes that perfectly match the sweetness of crab. Try one of these two great wines.

 

Da Vinci Pinot Grigio DOCG

Comes from the cool climate of mountainous Northern Italy, where the grapes are left on the wine to get extra ripe. The wine is fruity, dry, minerally, crisp and acidic, with ripe apple flavors--perfect for baked or grilled fish.

 

 

 

 

Bowers Harbor Old Mission Peninsula Pinot Grigio

This Pinot Grigio is light and crisp, with hints of citrus and pineapple and just a touch of minerality. It pairs perfectly with lighter bodied foods, like the ones mentioned above. 

 

 

 

 

You’re Buying:

Shrimp, Crab Legs or Lobster

Pair With: Chardonnay

The most popular variety among American wine drinkers, chardonnay can take on many different flavor profiles depending on which wine you choose. It can be more lemony or bold and fruity (pineapple, peach or fig) depending on the ripeness of the grape at time of harvest. 

 

Estancia Monterey Chardonnay

is medium-bodied, balanced and elegant. It is oaked, but not overstated. It offers gentle creaminess  while remaining crisp and dry, yet fruity. It pairs wonderfully with shellfish and butter. 

 

 

 

You’re Buying:

Yellow Fin Tuna, Sockeye Salmon or Red King Crab Legs

Pair With: Sauvignon Blanc 

depending on where it grows this wine could taste grassy, tropical and fruity, or super citrusy.  It pairs well with several types of dishes and sides such as asparagus and artichoke. It’s just the thing for tuna, salmon or crab. Compare these two to see just how different two Sauvignon Blancs can be.

 

Starborough Marlborough Savuvignon Blanc

This has the classic New Zealand flavor profile, citrus and tropical fruit, perfect for fish tacos or seafood with a fruit—pineapple, mango—salsa.

 

 

 

 

Les Roucas Sauvignon Blanc

From France, this Sauvignon Blanc is a bit more understated than its New Zealand cousin, but the medium body, pleasant fruit, and lemony tartness make it make it just right for pan fried or grilled fish served with a lemon/caper butter sauce.