Help Me Please!

[Downtown Brown]

What wine goes best with Seafood? I know a Pinot goes great with Salmon, but what about shrimp or scallops? Any help will be appreciated.

[Thomas]

I like Quincy (Sauvignon Blanc) or maybe dry Chenin Blanc.

[Innkeeper]

Would go with one of Foodie's wines from the Loire Valley of France. A Sancerre (sauvignon) or Vouvray (chenin blanc) would be fine. Even a very good quality Muscadet would do the trick.

[winoweenie]

Hi there Downtown and welcome to the board. I make a cajun dish with shrimp and scallops that I love to drink Zinfandel with to tame the spices. In other words, jes' depends on the preparation. WW

[Blue]

I've always found that with seafood the wine you server is a function of two things - the seafood itself, but more importantly the sauce that goes with it. Being French, my sauces usualy come in one of two varieties: Acidic or Buttery. For the first I like the Loire wines, for the second I go with Burgundy/Chablis.

My usual rule of thumb for under $15 is:
Light fish, lemon sauce etc. - Sancere, Fume, Muscadet, Tourraine etc.
Other Fish, or richer sauce - Macon, Fuisse .

If the dish is all shellfish, especially sweet scallops I love a nice Alsacian Riesling...


[This message has been edited by Blue (edited 10-05-2001).]

[Drew]

I have enjoyed Champagne and sparkling wines with seafood, particularly those with rich sauces.

Drew

[Thomas]

Of course, the guys above are correct about sauce and seafood. I assumed that if the poster did not specify sauce then the dish was likely to be simply grilled or sauteed. But I should not ass-ume and I am chastised and humble and still convinced that winoweenie secretly downs white wine every day...

[mrdutton]

Sounds to me like IK, Foodie, WW, Blue and Drew are right-on.

Each and everyone of the wines suggested are great for seafood!!

[winoweenie]

Another Boo-Boo for the mighty Foodie. 'Dint know that Zin was a SW! Occassionally pink,but nebber SW. WW