It’s no secret that we love fresh seafood year round, but as with a lot of things, summer just seems to make us love it that much more. There are two sides of the seafood spectrum (and many wonderful things in between), there’s the simple side, where you can create a fabulous meal with a good piece of fish, a squeeze of citrus and a sprinkle of fresh herbs and then there’s the other side, that allows you to break out your creative side with show stopping glazes, sauces, herbs and wacky preparations. And the truth is, we love it all. This issue of our eNewsletter features our favorite seafood meals, that are more on the simple side, but delicious nonetheless, and a few tips for preparations and pairings!

It’s time for the age old rule of only serving white wine with seafood out the window! This guide provides simple suggestions for pairing wine with a few of our favorite seafood dishes. But remember, while wine pairings can really bring out the flavors of both, it’s very much about what you like!

Calamari

For fried calamari, choose a fruity Chenin Blanc or Pinot Grigio. For calamari swimming in tomato sauce, try a zesty Sauvignon Blanc.

Clams

For simple steamed clams, try a Sauvignon Blanc or dry rose. For clams served in a cream sauce, try a oaky Chardonnay. For clams in tomato sauce, we like something with acidity like a Sauvignon Blanc or Muscadet.

Caviar

Champagne and caviar are a match made in heaven! Try a dry sparkling wine or an unoaked Chardonnay.

Cod

With broiled cod, a Pinot Blanc or white Bordeaux.

Crab

Chardonnay from California or Washington are fabulous with fresh boiled crab or crab cakes.

Halibut

This fish is very neutral yet pairs wonderfully with many different flavors. A crisp Pinot Grigio or lightly oaked Chardonnay would pair nicely.

Lobster

So many pairings to choose from for this one! A nice White Burgundy from France, a California Chardonnay, Pinot Noir, or a fruity Rose will all work incredibly well with this rich seafood.

Mussels

Mussels can be paired with many different flavors and thus allow for many different pairings! For simple steamed mussels stick with a Riesling or Sauvignon Blanc. For mussels with a creamy sauce, try a Chardonnay. For mussels in herbs and spices, try an acidic Sauvignon Blanc, Pinot Gris or Pinot Noir.

Oysters

For raw oysters stick with bubbles (champagne or sparkling rose), Muscadet or a dry Riesling.

Salmon

Pinot Noir is a great choice to stand up to the richness of salmon while still being light enough.

Scallops

Scallops have a natural richness that demands a highly acidic wine.  Pair with a Chenin Blanc.

Shrimp

For simple preparations of shrimp, a fresh Vinho Verde from Spain. For a shrimp surrounded by herbs, garlic and butter a mineral Sancerre or crisp Sauvignon Blanc.

Trout

With this oily fish, something that’s light and bubbly makes a great pairing. Try a sparkling dry rose or champagne.

Tuna

Pinot Noir adds the perfect amount of acidity to cut through the fat. Beaujolais or a slightly chilled Gamay would also do the trick.