Seafood tends to have a certain sweetness to it, which makes pairing it with wines particularly interesting. Shrimp, scallops, lobster - these are the most popular varieties of seafood, as well as the sweetest. But they are also prepared in a wide variety of ways, from grilling to searing to boiling and everything in between. Their versatility is their allure, as well as their danger in terms of wine-friendliness. But then there are other kinds of seafood, like raw oysters, that taste of minerals and brine and sometime, even, something vaguely metallic. And they, as a result of their different flavor profiles, demand an entirely different kind of wine. Then there are clams and mussels, sometimes steamed on their own, sometimes chopped up and tossed with pasta, sometimes eaten raw. What do you pair with them? Read on to find out.
Food & Wines
Seafood
