The Perfect Drink To Pair With Your Favourite Seafood

Which drinks work best with fish? Wine—white or red? Beer—light or dark? Cocktails—sweet or sour? The right pairing can mean the difference between a great meal and a bad taste in your mouth. 

What kind of drink goes well with seafood? White wine or red wine? Rum of whisky? The alcoholic beverage that accompanies seafood will make a huge impact on whether you enjoy your meal or not. Below are tips that tell you which liquor works with which kind of seafood.

Wine

It is rightly said that white wine works well with fish, whereas red wine works with heavier meaty dishes. This is because red wine has tannins, a bitter-tasting compound whose flavour only compounds after interacting with oils in the fish. Hence, white wine makes the perfect pairing instead of red wine which will leave a bitter taste and metallic flavour in your mouth.

You may have heard the rule of thumb to pair white wine with fish and save the red wine for heavier dishes like steak and lamb. But what’s behind it? Isn’t the best wine the one that you enjoy the most?

It’s all about the tannins. These bitter compounds give red wine much of its unique flavour. Tannins leave a strong taste in your mouth that can interact with the oils in fish, imparting bitterness and even a metallic flavour. To get the most out of your fish, opt for the clean, crisp pairing of white wine.

Beer

Beer is the perfect drink for accompanying fried fish and shellfish. The smooth and bubbly texture of beer nicely washes down the protein and fat, leaving a clean palate behind.

Rum

When it comes to crustaceans, choose dark rum to pair with them. A juicy, buttery crab or lobster filled with succulent meat tastes amazing with a spicy, fruity rum.

Vodka

The clean, smooth texture and lack of flavour in vodka complements the similar clean flavours of grilled fish.

Tequila

Citrusy, salty notes are a great combination with tequila. Savour a tequila-based cocktail whenever you have oysters or fish tacos to balance the spicy, acidic flavours.

Gin

Gin goes perfectly well with smoked fish. Take a nice big bite of the smoky fish with earthy notes and sip gin while the morsel is still in your mouth. When the gin's complex herbal complexity meets the charred fish, they exude a delightful flavour.

Whisky

Opt for whisky when you order a simple meal of premium fillet of salmon and trout. The depth of the whisky's flavour matches the fish's taste very well.

If you’re keeping things simple with a classic fillet of salmon or trout, reach for the whisky. The fish will provide body, while the whisky will add depth to the dish.