Particularly salmon and shrimp.
Salmon is classically paired with Pinot Noir, but you’ll need one with decent acidity to cut the fattiness; Clark Telegraph works well. Rather than Pinot’s, which are very expensive when good, I prefer a Beaujolais; they are light, fruity, moderately priced and easily found. Look for George DuBouef; avoid Beaujolais Nouveau after December, but his others are great year round. Big Cabs and Shiraz’s are too strongly flavored and numb your mouth to a simply prep’d, light flavored fish.
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I like Cabernet Sauvignon or a good Shiraz myself!
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something light in flavor, a heavy red wine would overpower the flavor of fish.
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I’d serve a sparkling shiraz that has been on ice for a few minutes. Not too cold, though.
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Anything that comes in a box is good.
Honestly, with both salmon and shrimp, white wine is preferable. Usually a drier white like a chardonnay, since shrimp and especially salmon are richer seafoods.
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boones farm
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someting that is a little light.
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My best recommedation is to try one of these sites for all your pairing needs – http://www.wineanswers.com/frameset.asp?URL=http://www.wineanswers.com/Food_categories.asp
http://www.wineintro.com/food/
Good luck!
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Merlot…no doubt
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While it has been traditional to serve white wines with seafood, current thinking is whatever wine you want to drink is OK.
Personally, I prefer a Bordeaux (Mouton Cadet), a Chianti (Ruffino), or a Beaujoulais (Louis Jadot).
It is all personal preference, though.
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I have to agree with turboweegie on his choices. I would also recommend a merlot.
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edited for typo
SHIRAZ CORNELLIA. A special eddition from year 1857. I bought it at the price of 123 POUNDS!!! Fruity and fun. Lovely. Just lovely…. Esp with shrimp. Take a sip before eating and you’ll feel that you’ve just eaten the best thing in the world!!
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A good Pinot Noir….preferably from California and Oregon. Pinot is a very delicate grape and therefore is a very delicate wine. A white wine such as a pinot gris or a gruner veltliner but if youre like me and you prefer a red wine…pinot is the way to go.
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Studying under a wine sommelier
Again, whites are usually recommended for seafood and fish. If you want to go red, Pinot Noir is probably a good choice. It is on the lighter side of reds- a Cab is to oaky and Merlot is probably too heavy too. My current favorite for a afternoon glass of wine is Yellow Tail Shiraz. It actually goes great with pizza. I would say go buy a couple different varieties and try them out and see what you like. You don’t have to spend a lot to get a good bottle of wine – I don’t ever spend more than $10 to 12 a bottle.
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An Oregon Pinot Noir. They are light enough to go with anything and still full of flavor.
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I think that red wine is not good to serve with seafood. If you want to compliment the food than go for a white wine like pinot grigio or chardonnay.I personally like blush wine.
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A zinfandel is very good with seafood, provided it’s not too spicy.
The soft to medium tanins and spice add much to seafood as well as to grilled beef and chicken.
If the seafood is very spicy, merlot would be the best red bet for seafood pairing.
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Experience
smoked salmon and shrimp goes best with Mosel Riesling or Pinot Gris…u can’t get away with a red wine
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food network & food and wine mag.
Wow, my favorite meal. I like a California, Cabernet Sauvigon, BV, Fetzer, Boogle, all very good, under $20.00. Enjoy your dinner!!!!
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You want a light red wine. Try Burdungy or Cabinet Sauvignon. Sith Salmon you could try a heavier wine like Merlot.
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Beaujolais, it’s not a heavy red wine at all.
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Salmon is classically paired with Pinot Noir, but you’ll need one with decent acidity to cut the fattiness; Clark Telegraph works well. Rather than Pinot’s, which are very expensive when good, I prefer a Beaujolais; they are light, fruity, moderately priced and easily found. Look for George DuBouef; avoid Beaujolais Nouveau after December, but his others are great year round. Big Cabs and Shiraz’s are too strongly flavored and numb your mouth to a simply prep’d, light flavored fish.
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Ignore these other clowns’ answers. You want a light, slightly chilled beaujelais neuveau, or perhaps a rose.
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