As the seasons change and the world awakens with the promise of spring, our culinary cravings turn towards lighter, fresher fare. And what better way to embrace the flavours of the season than with a delightful seafood feast paired with the perfect natural wine? Natural wines, celebrated for their purity, authenticity, and connection to the land, offer a harmonious complement to the delicate flavours of seafood, creating a dining experience that is as satisfying as it is memorable. Here’s a guide to some exquisite natural wines to enjoy with seafood this spring.
- Crisp and Refreshing Whites
When it comes to pairing natural wines with seafood, nothing beats the classic combination of a crisp and refreshing white wine. Opt for a lively Sauvignon Blanc, with its zesty acidity and vibrant citrus notes, to enhance the delicate flavours of shellfish such as oysters, clams, and shrimp. Alternatively, a light and aromatic Albariño natural wine from Spain or a mineral driven Vermentino from Italy’s coastal regions makes an excellent choice for pairing with grilled fish or seafood salads.
- Elegant and Expressive Rosés
Rosé wines are synonymous with springtime sipping, offering a perfect balance of fruitiness and acidity that pairs beautifully with a variety of seafood dishes. Look for a dry and elegant Provence-style rosé, with its pale pink hue and subtle notes of strawberry and rose petals, to complement the sweetness of lobster, crab, or scallops. For a more adventurous pairing, try a rustic and earthy rosé from the Loire Valley or a bold and spicy rosé from the Rhône Valley to add depth and complexity to grilled fish or seafood paella.
- Vibrant and Versatile Reds
While white and rosé wines are often the go-to choices for seafood pairings, don’t overlook the potential of light-bodied red wines to elevate your dining experience. Opt for a fruity and vibrant Gamay from Beaujolais, with its juicy red berry flavours and silky texture, to enhance the richness of salmon, tuna, or swordfish. Alternatively, a lively and herbaceous Cabernet Franc from the Loire Valley or a smooth and velvety Pinot Noir from Burgundy can add layers of complexity to grilled seafood or seafood pasta dishes.
- Funky and Fermented Orange Wines
For the adventurous palate, consider exploring the world of orange wines – white wines made with extended skin contact that imbue them with unique flavours and textures. These funky and fermented wines offer a bold and unconventional pairing for seafood, with their complex aromas of dried fruits, nuts, and spices. Look for an orange wine made from indigenous grape varieties such as Ribolla Gialla from Friuli-Venezia Giulia or Malvasia from the Mediterranean islands to complement the brininess of anchovies, sardines, or octopus.
- Bubbly and Bright Sparkling Wines
No seafood feast is complete without a bottle of bubbly to add a touch of celebration to the occasion. Choose a dry and crisp sparkling wine, such as a Prosecco from the Veneto region or a Cava from Spain, to pair with raw oysters, ceviche, or seafood tartare. Alternatively, a rich and creamy Champagne from France or a lively and aromatic Franciacorta from Italy can elevate the indulgence of lobster, crab, or caviar to new heights.
This spring, elevate your seafood dining experience with the perfect natural wine pairing. Whether you prefer a crisp and refreshing white, an elegant and expressive rosé, a vibrant and versatile red, a funky and fermented orange wine, or a bubbly and bright sparkling wine, there’s a natural wine to suit every palate and occasion. Embrace the flavours of the season, celebrate the bounty of the sea, and savour the joy of sharing a delicious meal with loved ones, accompanied by the perfect glass of natural wine. Cheers to springtime indulgence!
