What To Drink With Oysters, Ceviche and Other Delicious Raw Bar Seafood

Everyone knows there is nothing better than sitting outside on a beautiful summer night (or day) and chowing down on fresh seafood from https://piermarket.com/news-events/private-dining-room-with-a-stunning-views/.

Oysters: Julia Travis, general manager at seafood hot spot Cull & Pistol in Chelsea Market (adjacent to and owned by the same folks as The Lobster Place), suggests a sparkling rosé, aged on the lees, from Caraccioli – “the wine has a nice fruit note, but is bone dry, and pairs across a range of different oyster types,” she says – or a Txakoli, from the Basque region of Spain. “”This wine is also aged on the lees giving it a little roundness along with its bracing acidity, making it a great choice for oysters, especially creamy ones from the West Coast.”

Scallops: If you ask Jaime Kaloustian, wine director at Dovetail, white Rhône varieties are the best bet for scallops, produced either in France or California. Out of Sonoma, California, Kaloustian likes Anaba Wine’s Roussanne dominated blend; alternatively, from Châteauneuf-du-Pape in the Southern Rhone of France, look for Château La Nerthe’s white blend.

Shrimp Cocktail: It may not be the most inventive dish, but the wine can be exciting.Alexander LaPratt, MS, the beverage director and a partner at Atrium DUMBO, recommends pairing with it an Albariño from the region of Rias Baixas on the Atlantic coast of Spain. “Albariño, such as the Pazo de Señoráns, has relatively high acidity which goes well with the acid found in the sauce,” he says. “The wine also has flavors of grapefruit and lemon, which complements the coldness of the shrimp as well as the lemon diners often squirt onto the prawns.”

Ceviche: There are many varieties of this dish, but the essence of the dish is raw fish marinated in citrus, predominantly lime juice. Rebecca Banks, wine director for Keith McNally’s restaurants suggests Chenin Blanc from Vouvray in the Loire Valley. “Chenin Blanc’s racy acidity and high-toned citrus notes are the perfect complement to raw fish, shrimp, etc.,” she says.

As an alternative to wine, Kaloustian likes sake and recommends trying Dewatsuru Kimoto Junmai.

Clams: Clams are everywhere in the summer, and as for the wine, “For clams, I think you need a bit more sumptuous wine than you would use for oysters,” says Travis. “I’m really into Greek wines at the moment, and I would say that the Gai’a Assyrtiko from Santorini is currently one of my favorites.”

Lobster: Banks likes lobster with a Chardonnay from Pouilly-Fuissé: the Hors-Classe Les Ménétrières from Domaine Ferret. “The buttery notes in this ripe wine from the Mâcon region of Burgundy, France, can stand up to the richness of lobster, while the wine’s bright acidity leaves the palate feeling refreshed,” she says.

Octopus Carpaccio: This Mediterranean dish is best paired with Moschofilero, says Travis: “I’d opt for delicate and lean. The Domaine Spiropoulos Moschofilero offers a really nice minerality and a touch of floral notes, but finishes super clean and almost ethereal, elegant, and delicate to complement the octopus.”

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