5 Red Wines with Seafood


"Red for meat and white for fish" is going out the window with these delicate and extremely delicious red wines to match with seafood.
5 Red Wines with Seafood

Wine and seafood is a match made in heaven. Tasty sparkling wines and nuanced whites are an obvious and undoubtedly delicious pair with some good seafood. But what about red wine? It might not be the most popular choice with a plate of oysters or sushi, but there is no denying that there are red wines that pair well with certain delicacies from the big blue. Most wine drinkers think about a juicy steak when talking about red wine, but the wide variety of different kinds of red wines makes it a versatile drink.

Sure, if you pick the biggest and most robust red wine you can find, it quite possibly will not be a good match. Try to steer clear from too tannic and bold full-bodied reds, and instead look for balanced and fresh wines made from grapes such as the thin-skinned Pinot Noir.

To get you started, here are five tasty red wines to pair with seafood.


Pinot Noir is a fan favorite when it comes to seafood and red wine. Jean Biecher Pinot Noir Réserve Organic is a medium bodied and vibrant Pinot Noir from Alsace (France) is quite an excellent pick for a wide variety of food but some pan-seared fish fillet, haddock or salmon, for example, will make you fall in love with this simple yet delicious combination.


Armenia makes wine? Yes, it does. In fact, the oldest evidence of an actual winery was found in Armenia dating back to 4100 BC. Yerevan Areni Karmrahyut wine comes from the Aragatsotn province, and it’s is a blend of local varieties Areni and Karmrahyut. It’s ripe, spicy and slightly vegetal. Serve this with smoked or grilled fish, and you’re golden.


Great wines from Cerasuolo di Vittoria (Sicily) is a must-taste, even if you somehow don’t like red wines. The combination of local grapes Nero d’Avola and Frappato creates wines full of energy, freshness and great depth. Cos Cerasuolo di Vittoria Classico is incredibly hard to resist, but if you throw in some sardines or pesce spada, you can just give up and drink the whole bottle.


Beaujolais (France) is so much more than just the well-known young Beaujolais Nouveau wine; it’s home to one of the greatest grapes out there: Gamay. This delicate yet aromatic red is a perfect wine for seafood. The light tannins, cherry and raspberry flavors with a refreshing finish goes well with almost anything at any given time. If a glass of quaffable Gamay doesn’t disappear from your glass in 30 seconds or less, then you’re not doing it right. Try Chateau des Poupets Juliénas.


Vinho Verde is a Portuguese wine region well-known for producing great white wines. However, it’s also a place where you can find a crazy little grape variety known as Vinhão. The deep blood-like color of this wine with its coarse yet somehow pleasing tannins and crisp acidity will definitely make you question this pick. I questioned it as well until I visited Portugal where I was served Aphros Vinhão, not in a wine glass but a traditional porcelain cup, with some grilled fish. It just blew me away and completely changed my
perception about red wine with seafood. Highly recommended!