Chardonnay is the best white wine with seafood
Seafood dishes are the perfect companion for the many unique styles of Chardonnay because seafood can be prepared raw, fried, and every method in between. The best white wine to pair with seafood is Chardonnay. The La Crema Estate Chef, Tracey Shepos Cenami, and La Crema’s Wine Educator, Ben Fine, have joined forces and created some easy, go-to tips on how to choose which style of Chardonnay to pair with specific seafood dishes.
Follow these tips for a memorable and delectable meal:
- The best wines for lighter-bodied seafood dishes like ceviche, oysters, and shellfish are lighter-bodied white wines. Choose a crisp, lightly oaked Chardonnay, like the Monterey Chardonnay for these dishes.
Try this recipe: East Coast Seafood Boil
- The best wines for pairing with lobster, lobster roll, clam chowder, fried calamari, crab, and other heavier seafood dishes are wines that can match the meals’ weight and intensity. Go for an oaked, rich, and creamy Chardonnay, like our Saralee’s Vineyard Chardonnay or Sonoma Coast Chardonnay
Try this recipe: Mini Lobster Pot Pie
- Remoulade or lemon aioli pair nicely with fuller-bodied Chardonnays, like our Kelli Ann Vineyard Chardonnay. Lighter styles may get overpowered.
- Poaching salmon will create lighter flavors compared to other cooking methods. Go for a lighter-styled Chardonnay when you prepare salmon this way. Best with Monterey Chardonnay.
Try this recipe: Wild Salmon with Citrus
- Chardonnay and crab are one of the best pairings because they create the perfect balance of flavors and structure. For an exceptional pairing, open up a bottle of our limited-production Nine Barrel Chardonnay.
Try this recipe: Fresh Crab with 3 Dipping Sauces
- La Crema Chardonnay is the best wine to pair with crab cakes, crab risotto, crab bisque, crab sandwiches, or crab legs. There is no wrong (crab) answer!
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