Beer That Goes Well with Seafood
- Our Favorite Beer and Seafood Pairings.
- Amber Ale and Fish Tacos.
- Sour Ale and Oysters.
- Northwest Pale Ale and Anchovies (on Pizza)
- Belgian White Beer and Sushi.
- Pilsner and Fish and Chips.
- Farm Hand Ale and Tilapia.
- Bell's Oberon Ale (On Sale This Week!) and Tuna Steaks.
Seafood and Wine Pairing 101: What Wines Pair Best with Seafood
- White Wine (Dry) Dry white wine like Pinot Gris or Sauvignon Blanc pair best with fish like cod and tilapia.
- White Wine (Moderate)
- Red Wine.
- Rosé or Sparkling Wine.
Bring out the salt, pepper, Old Bay, or whatever other seasonings you like & dig in! Serve with a big glass of chilled Vintner's Reserve Chardonnay & have the best dinner of the sea!
Seafood: LemonadeIf you like squeezing fresh lemon juice over your fish, you'll enjoy this fish and lemonade combo. The acidity from the lemon juice cuts through rich, fatty fish and prevents seafood dishes from feeling too heavy. But, if lemonade isn't your fave, opt for another citrus juice instead.
Whites With Cajun Seafood EntréesA true Riesling or Gewurztraminer will work nicely with any Cajun seafood dish. Again, you can turn to a Sauvignon Blanc as well, which is particularly convenient if you're serving gumbo as well.
1? Essentially, it's a gin-based liqueur. James Pimm, a farmer's son who owned an oyster bar in 19th-century London, created and offered his guests this secret mix of gin, quinine, and a spice blend as a tonic to aid digestion. Today it's 25 percent alcohol by volume, or 50 proof.
Sazerac (Classic New Orleans Cocktail!)Here's how to make a Sazerac, the official cocktail of New Orleans! Cognac, whiskey and absinthe make up this famous drink that tastes like no other.
Gumbo. Made with sausage, shrimp, or chicken, gumbo is a classic Cajun dish. This boldly flavored soup pairs well with a light and crisp white wine like Sauvignon Blanc or Albariño. Red wine lovers can go with a low-tannin red wine like Pinot Noir.
When tasted together, the Sazerac is strong enough to cut through the savory goodness of the jambalaya and while there is a hint of sweetness, the spiciness of the rye helps to draw out the heat from the jambalaya, allowing the flavors to linger on your palate.
I find that dark, malty-sweet beers work well with the cajun spice palate. If you want to keep it authentic, Abita Turbodog and Dixie Blackened Voodoo are great with it. However, Belgian Dubbels, English Porters, Dark Milds, Munich Dunkels, Brown Ales, etc., all fit the bill.
The best choice of wine to pair with this dish is a dry white wine, such as sauvingon blanc or chardonnay. It's best to avoid oaked wines with this as the spices can make the oak flavor overpowering.
Sweet tea, sun tea, and lemonade have long been southern favorites. Down south there is much debating over which southern drink is best. The general public prefers sweet tea, some people like sun tea and others favor lemonade.
