The often delicate flavors and textures of seafood can be beautifully complemented by the right wine selection... As anyone who's enjoyed a set menu at Cirrus can attest.  

Whether you're cooking a crab risotto or a char-grilled tuna steak, here are some tips for finding the perfect wine to accompany your seafood. 

 
Flavour Profile 

Matching the flavours of your chosen seafood and your wine is crucial. 

If the seafood has a lighter, fresher flavour, (think oysters, Dory, or Whiting) pair it with crisp and vibrant white wines like Sauvignon Blanc or Chardonnay.  

Rich and oily fish like salmon or tuna can be enhanced with a medium-bodied white wine such as Pinot Gris... Or even – shock horror! – a red. We don't necessarily subscribe to the rule that red wine should never be paired with seafood; we especially love a red with Italian dishes like a seafood risotto. 

For shellfish and crustaceans, which generally have a sweet flavour, consider a refreshing rosé to build on that sweetness, or a dry sparkling to provide contrast. 

 
Texture 

Texture should also be taken into account when selecting a wine.  

Delicate, flaky fish like Sole, Dory, Whiting or Flathead are often best complemented by a light-bodied white wine that won't overpower the dish.  

If you're indulging in a buttery Lobster Thermidor or creamy seafood pasta, opt for a more full-bodied white, like an oaked Chardonnay, to match the richness.  

For fried or grilled seafood with a crispy exterior, a vibrant and slightly acidic white wine like a Vermentino or a dry Riesling can provide a refreshing contrast. 

 
Regional Pairings 

Australian seafood, with its abundant variety and freshness, pairs especially well with local wines, so explore the options in the area from which your seafood is caught.  

For example, pair Sydney rock oysters with a crisp Hunter Valley Semillon, or tuck into some grilled barramundi with a Margaret River Chardonnay. 

 
Don't Forget Rosé and Sparkling Wines 

Rosé and sparkling wines are incredibly versatile options for seafood pairings. A dry rosé with its refreshing acidity can match well with grilled prawns, scallops, and even lightly spiced seafood dishes.  

Sparkling wines add a touch of elegance to any seafood meal, and pair well with a wide range of dishes, especially oysters and sashimi. 
 

Experiment and Explore 

Remember, the ultimate goal of seafood and wine pairing is to create a balanced and enjoyable dining experience, not to stick to any hard-and-fast rules.  

While these tips are a good starting point, don't be afraid to experiment and explore different combinations; everyone's palate is unique, and personal preferences can vary.  

We recommend attending wine tastings, consulting sommeliers, and engaging in your own culinary adventures to discover unexpected pairings.