28 Mar

No-Fail Wine and Seafood Pairings

If you’re planning to dine in a local restaurant in Fortitude Valley, Brisbane or anywhere in Australia, there’s a chance that you’ll crave for seafood. In addition, you might want to have some wine to go with it. Pairing them together can give you a good dining experience, but the wrong pair might simply disappoint you.

Read this guide to help pair your seafood orders with wine:

Seafood and wineCrabs

Crabmeat has a natural sweetness, so the wine shouldn’t overpower its taste. Avoid high-acid white and red wines, especially those with a high amount of tannin. Food experts like Food & Wine and restaurants like Gerard’s Bistro recommend pairing crabs with a brut sparkling wine, Geoff Weaver Sauvignon Blanc, or Bouchard Pere et Fils instead.

White Fish

Round and flat white fish contain nutritious liver oil, which is a good source of omega-3 fatty acids and Vitamins A, D, and E. Bream, cod, haddock, and mullet are some good examples. Whether you’re ordering the dish steamed, poached, or grilled, these can go well with a few light red wines and white wines like Chardonnay and Sauvignon Blanc.


Most people pair their oysters with a cold martini, but white wines are also a good option. Its salty, smoky flavour and creamy texture is ideal with citrusy wines. A good example is a white Burgundy or a Mac Forbes Estate Chardonnay.


Whether you’re ordering raw, steamed, boiled, baked, or fried clams, you can’t go wrong with sparkling wine and Sauvignon Blanc. Keep an eye out for bottles of Stefano Lubiano Brut Reserve, Henri Bourgeois La Baronnes, and a Domaine Zind Humbrecht.

Make your visit to restaurants in Fortitude Valley, Brisbane or elsewhere worth it. Explore your seafood choices and pair them with the best wines available. If you still can’t choose, you can ask for a recommendation from the in-house sommelier or the head chef themselves.