Everyone knows what food to eat and what wine to drink. For example, for Northeastern food, people will pair it with white wine. If they eat Western food, they will pair it with red wine. Seafood can also be paired with red wine, but how to pair it specifically?

In fact, the most important thing to consider when pairing food and wine is one principle. When pairing food and wine, you should consider certain specific components in food and wine, such as sweet and sour, salty or fat. If it is grilled halibut, with a little salt, it can be paired with Macon white wine from Burgundy. If it is the same halibut, if mango cilantro salsa is added, then the red wine needs to be semi-dry. German Riesling.

When it comes to seafood, fish is indispensable. The biggest difference between seawater fish and freshwater fish is whether it is salty. However, salty food needs to be paired with wine with high acidity or obvious sweetness. For example, oysters go well with Chablis or Muscadet wines.

As for crab, because the crab meat is slightly sweet, if it is steamed crab, it can be paired with Sauvignon Blanc. The more recommended ones are Sauvignon Blanc from California and South America. If it’s something with a strong flavor, such as braised, it can be paired with Bouley Premier Cru wine.

Lobster is my favorite seafood. Steamed lobster can be paired with Macon village-level wine. If it is braised prawns or spicy lobster, you need a wine with stronger acidity. The taste of the wine should match the food.

If it is fatty seafood, sardines, tuna, swordfish, you can pair it with some light wine, such as Beaujolais.