Dish

Wine

Reason for Pairing

Steak & Lobster
(“Surf & Turf”)

Pinot Noir

This lighter red wine doesn't overpower the lobster, but is still strong enough to complement the steak.

Broiled Lobster with Butter

Chardonnay

A Chardonnay that's crisp with fruity flavors balances the fullness of the butter, while the acid content of the wine brings out the flavor of the lobster.

Steamed Crab Legs

Chardonnay

While a crisp Chardonnay pairs well with crab legs, another popular pairing is beer.

Grilled Tuna or Salmon

Pinot Noir

These darker, oilier fish are complemented perfectly by this light red wine.

Grilled Grouper or Snapper

Chardonnay

These fish are whiter and leaner with more of a delicate flavor. An oaky Chardonnay is a good accompaniment.

Steamed Tilapia

Fume Blanc

Steaming a delicate fish like tilapia means you need a white wine that's more delicate and less oaky than Chardonnay. The green apple taste of Fume Blanc complements this delicate cooking presentation.

Steamed Mussels (with butter, garlic and fennel)

Pinot Grigio

This is a lighter, sweeter wine that balances the garlic and fennel while complementing the Italian flavor of the dish.

Grilled Scallops (with citrus butter)

Pinot Grigio

A light Pinot Grigio is an ideal complement to the scallops and the taste of citrus in the butter.

Fried Shrimp

Beer

Nothing beats the popular combination of relaxing with a beer and a plateful of fried shrimp.