Wines that go great with seafood

Pairing wines with seafood can be a fun adventure. There are so many incredible white varietals that work with seafood. Experiment and see what you like best.

Let’s start with crabcakes, since that’s what we’re cooking this week. The crabcakes featured have an interesting sweet yet tangy chile sauce in the mix, so I’d suggest a sauvignon blanc. The sauce in the crab cake is mild so the two will compliment each other. If you serve the crab with that incredible truffle salad, you might switch to a sparkling. Champagnes pair fabulously with seafood.

And, so do Viogniers. Next time you’re at Watermark Grill try their king crab legs and order a glass of Viognier. You’ll love the beautiful aromas of peaches, pears and melons, but you might be surprised that the wine is dry not sweet.