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 white), Chablis, Chardonnay and depending on the preparation, Red Zinfandel.
White Fish

Light - White Fish

The lightness of white fish need a light wine to compliment it. Classic pairings include Pinot Grigio, Chablis 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.


Salty flavors work wonderfully well with Champagne and sparkling wine, but sushi also pairs classically with Sake.