Wine for Seafood

Wines that go with seafood typically feature bright acidity and lighter body, enhancing the fresh flavors of the dish. Crisp whites like Sauvignon Blanc and Pinot Grigio, often exhibiting citrus and herbaceous notes, are excellent choices. Notable regions include the Loire Valley and coastal California. When pairing, consider a dry rosé for grilled seafood. For an interesting twist, try sparkling wines, as their effervescence complements rich seafood like fried calamari.