An Expert’s Guide to Pairing Seafood & Wine

An Expert’s Guide to Pairing Seafood & Wine

Located just an hour apart, the Dundee Hills and the Oregon Coast share more than geography. The same cool marine influence that helps grow elegant wines also makes them a natural match for the coast’s fresh seafood.

Pairing wine and seafood doesn’t have to be intimidating. Monica Swanson, Hospitality Manager at North Valley Vineyards and La Biblioteca, shares a few simple do’s and don’ts to help take the guesswork out of creating delicious pairings:

• Do: Pay more attention to the preparation than the protein
  If your fish is raw and prepared simply, you’ll want an equally delicate wine to pair with it, such as a lightly oaked Chardonnay, light-bodied Rosé, or even a high-acid Riesling. If your fish is smoked or grilled, you can lean into that depth of flavor with a Pinot Noir or Grenache. The acidity and freshness of sparkling wines work wonderfully to elevate anything deep-fried.
• Don’t: Be afraid of breaking the “rules”
  The most common rule I hear people repeat is “white wine with white fish, red wine with red meat,” but this is certainly not always the case. I can personally attest to a light, bright Pinot Noir pairing beautifully with miso-glazed cod, and to an aged Pinot Noir pairing perfectly with grilled mackerel. If you want red wine with white fish, aim for a low-tannin, light-bodied wine with high acidity to avoid overpowering the fish’s delicate nature.
• Do: Factor in the sauce and seasoning
  The amount of inherent acidity, fat, and seasoning in your dish can help guide you towards the best wine pairing. Fat pairs well with acidity, so richer, creamier sauces will work well with higher-acid wines. Spicy sauces will work best with fruitier, low-tannin wines like Riesling or Gamay. Fish dressed with an acidic dressing like lemon or tomato will work best with a more neutral white wine like Pinot Gris.
• Do: Feel welcome to ask!
  If you’re visiting a tasting room in the Dundee Hills, the person serving you wine can be a great resource. They have likely taken home a partial bottle and stumbled upon a magic pairing they’d love to tell you about.
• Don’t: Overthink it
  The very best food and wine pairings that I’ve created at home or at a restaurant have resulted from an educated guess – not a guarantee. At the end of the day, the best pairing is good food, good wine, and good company!

Here are some of Monica’s tried-and-true seafood pairing ideas with a few of her favorite Dundee Hills wines:

Cedar Plank Grilled Salmon with the 2023 North Valley Thoma Vineyard Pinot Noir

• Why it works: The fish’s fattiness and the woodsy char of the cooking method create a great base of flavor for the red fruits, acidity, and silky texture of this Dundee Hills Pinot Noir. Classic for a reason!

Salmon Sushi with the 2018 Alexana Estate Vineyard Riesling

• Why it works: The simplicity of the raw, fatty fish will complement the crisp Asian pear and ginger notes of this Riesling, which has a touch of age, and the acidity will cleanse the palate between bites.

Simple Pan-Fried Halibut with the 2023 Ambar Estate Lustral Chardonnay

• Why it works: This crisp and elegant Chardonnay will not be overpowered by this simple fish preparation. Instead, the wine will act as a seasoning to the dish – much like a squeeze of lemon.

Fish & Chips with the 2019 Nysa Vineyard Sparkling Blanc de Noir

• Why it works: Sparkling wines provide refreshing acidity and palate-cleansing bubbles, which create a perfect complement to anything deep-fried. A high-quality sparkling wine like this also elevates the dish, making it feel like something really special.

Raw Oysters with the 2021 Knudsen Vineyards Blanc de Blancs

• Why it works: The acidity of this traditional-method sparkling wine and the oceanic saltiness play well together and provide another layer of complexity to the dish – both in flavor and texture.