A Complete Wine and Seafood Pairing Guide

As the epitome of seafood royalty, oysters have a subtle fishy flavour with briny mineral notes and are best paired with a sparkler like Krone Methode Cap Classique. Made using the same double fermentation process as Champagne, it has a bready taste that complements the saltiness of raw oysters. Its touch of sweetness blends well with the refreshing minerals between bites to add extra sweetness to the oyster’s salty profile.

If you want the best wine pairing for tomato sauce seafood pasta, choose something slightly fruity to complement its rich and delicious flavours. Pair it with Prosecco to indulge in a culinary experience! Also, it has brilliant acidity which can pair well with the acidity in tomato-sauced dishes, while cutting through the oiliness of dishes. 

Sauvignon Blanc has a unique blend of vibrant acidity and steely minerality, making it an ideal wine pairing with deep fried seafood. Also, the fruitiness in the wine can complement with the salt & pepper seasoning.

White Stones Chardonnay’ soils are characterised by the presence of oval stones covered by gravel that adds mineral and savoury notes to the wine; while its cooler climate helps retain great freshness. The soft texture of the steamed garoupa perfectly balances with the wine’s acidity, while the soy sauce is brightened by the wine’s minerality.