A slightly sweet, rich seafood like lobster or crab can be a sensational experience with a slightly sweet, rich white wine like a big California Chardonnay or White Burgundy. Shrimp, lighter fish and sushi tend to pair well with lighter wines, such as Pinot Grigio and Riesling.
While seafood is classically paired with white wines, there are some exceptions that will delight your palate. Salmon and tuna steaks are two examples of fish that couple well with a medium-bodied red such as Pinot Noir or Merlot.
Heavy - Halibut
The rich earthiness of Halibut allows it to pair well with low tannin medium reds like Pinot Noir
and full bodied whites like Chardonnay
Heavy - Swordfish
The weight and body of swordfish allows it to pair well with a variety of wines, including Burgundy (red
and depending on the preparation, Red Zinfandel
Light - White Fish
The lightness of white fish need a light wine to compliment it. Classic pairings include Pinot Grigio
and a lighter, non-oaked Chardonnay
The sweet briny flavors of lobster make it a perfect pairing with a medium bodied Chardonnay
and with a Hermitage Blanc