Wine and Food Pairings By The Shore
What’s better than kicking back with your toes in the sand, listening to crashing waves with a glass of wine in your hand? Elevate your sun-soaked vacation with delicious wine and food pairings everyone will rave over! We have unexpected yet soon-to-be classic duos that you’ll savor seaside!
Vinho Verde & Poached Shrimp
Known as “green wine” for its youth and predominantly green tasting notes, Vinho Verde is a natural pairing with salty ocean air. This Portuguese sipper is light and electric on the tongue thanks to fizzy acidity. With notes of grapefruit, lemonade, melon, and lime, Vinho Verde is delicious with a variety of simple foods, but we’re fans of pairing it with poached shrimp on under a cabana.
Gently poach shell-on shrimp in water perfumed with lemons, bay leaves, black peppercorns, and any other aromatics you love. Thoroughly chill the poached shrimp before enjoying the cold crustaceans with an equally frosty glass of Vinho Verde.
Muscadet & Raw Oysters
Muscadet and raw oysters are best friends no matter the time of year! With tart citrus flavors and a slight saline quality, Muscadet both mirrors the natural brine of oysters as well as offsets that saltiness like a mignonette.
Made from the light, high-acid Melon de Bourgogne, the zest and verve of Muscadet plays beautifully with all kinds of oysters, whether they’re buttery, meaty, or briny.
Not a fan of raw oysters? Not to worry – Muscadet’s minerality and mouth-watering acid is gorgeous with barbecued veggie skewers, spicy shrimp tacos, and spring rolls.
Txakoli Rosé & Tacos
A stunning addition to casual beach hangs, this Basque rosé is the life of the party, especially when poured from the traditional porrón! Pronounced choc-oh-lee, Txakoli rosé brings bright, juicy flavors with a prickly mouthfeel. Think fresh strawberries and watermelon with a dash of shishito pepper for a little additional intrigue. An absolute delight on its own, Txakoli rosé elevates any meal, including that handheld favorite, the taco.
Txakoli rosé’s acid and fruit are the perfect accompaniment to rich birria or lengua, spicy tacos de camarones, or even the tangy slaw of Baja fish tacos.
Grignolino & Crab Boil
There are two words you’re going to hear all summer: chillable red. With crunchy red fruit qualities and a light body, packing a bottle of Grignolino in the cooler next to the beer is a pro move. It sports notes of wild strawberries, cranberries, and fresh florals with barely-there tannins. Held in the right light, you might mistake it for a (very) dark rosé.
That’s why Grignolino (green-yo-leen-oh) is unexpectedly delicious alongside the spicy variety of a good old-fashioned crab boil. The Piedmontese native can stand up to all kinds of flavors, including those strong Cajun spices. Filled with andouille sausage, shrimp, potatoes, corn, and of course, crab, a crab boil is a festive way to feed all your favorite people at the beach. They’ll be pleasantly surprised sipping chilled Grignolino as they pick crabs!
Lambrusco & Charcuterie
Here’s another bottle that demands a confident water-side pour. A fruity, savory, sparkling red wine, Lambrusco hails from Emilia-Romagna, the region that’s also known for Parmigiano Reggiano. Lambrusco comes in a few styles ranging from a lightly fizzy ruby red to a deep, dark purple with a frothy pour, but each is as food–friendly as the last.
If you and your crew like to be bougie at the beach, Lambrusco and charcuterie are best buds. Savory herbal notes complement cured meats, while creamy and semi-soft cheeses sing alongside Lambrusco’s cherry and blackberry qualities. Which of these pairings will you enjoy oceanside?
