Are there red wines that pair well with shellfish? If so, which would you recommend for lobster, shrimp, and other shellfish? Yes, while white wines are typically more common choices, red wines can indeed complement shellfish well. The key is to consider the preparation and sauce used, as these can significantly influence the pairing. Here's a detailed guide on the best red wines for various types of shellfish, along with some tips for successful pairings.

Lobster

Pinot Noir: A light-bodied Pinot Noir with bright acidity can beautifully complement the sweetness of lobster, especially when served with butter or a creamy sauce. This wine's delicate yet complex profile matches perfectly with the richness of lobster.

Gamay: This wine, particularly from the Beaujolais region, offers fruity notes that can pair well with grilled or roasted lobster. Its lower tannin and higher acidity make it a versatile choice for a wide range of lobster preparations.

Shrimp

Grenache: A medium-bodied Grenache can work wonders, especially if the shrimp are grilled or served with a spicy sauce. The wine's robust yet smooth profile complements the spiciness and can enhance the overall flavor profile.

Zinfandel: For shrimp dishes, particularly those with barbecue or smoky flavors, a Zinfandel's fruit-forward character and spicy notes can be a perfect match. This wine's bold flavors and high tannins provide a robust pairing that can stand up to the richness of shrimp.

Crab

Merlot: A smooth and fruity Merlot can enhance the sweetness of crab, especially when served with a light garlic butter sauce. This wine's gentle tannins and rich flavors pair beautifully with the delicate texture and flavor of crab.

Barbera: This Italian red wine has good acidity and low tannins, making it a great match for crab dishes. Its bright acidity can cut through the richness of crab meat and enhance the overall taste.

Scallops

Light-bodied Red Blends: A blend that includes lighter varietals can work well, especially if the scallops are prepared with a savory sauce. The light body and delicate profile of this wine can complement the subtle flavors of scallops without overpowering them.

Tips for Pairing

Chill the Red Wine: Slightly chilling lighter red wines can enhance the pairing experience with shellfish. This step can help balance the richness of the shellfish with the wine's flavor complexities. Consider the Sauce: The sauce or preparation method of the shellfish can significantly affect the pairing. A richer sauce may allow for a bolder red wine. For example, a creamy or spiced sauce can pair well with a richer red, while a lighter sauce might match better with a lighter red blend. Experiment and Enjoy: Pairing wine and shellfish is part science and part art. Don't be afraid to experiment with different combinations based on your personal preferences. Each combination has the potential to create a delightful and memorable dining experience.

In conclusion, while white wines are more commonly paired with shellfish, there are several red wines that can complement and enhance the taste of various types of shellfish. Whether you prefer a light-bodied Pinot Noir with lobster or a robust Grenache with shrimp, there's a red wine out there that can make your dish even more delicious. Experiment with different pairings and discover your perfect match!

Some people, however, prefer to stick with red wines, and if so, it's wise to go with a light-bodied one. The wine pairing guides often pair pilsner or lager with lobsters, as it's one of a very small number of foods for which sommeliers recommend a crisp cold beer. And no, pizza is not one of the others!

Red Wines for Other Shellfish Dishes

Some dishes can also benefit from a good red wine pairing:

Escargots: Snails with butter, garlic, parsley, and conch in a variety of spicy sauces can be perfectly complemented by a red wine with a robust profile. Oysters Rockefeller or Clams Casino: These rich, garnished dishes often pair well with a red wine, especially if they are served with melted butter or cheese. Lobster Tail Mac Cheese: A full-bodied red wine can harmonize well with the creamy richness of this dish. Crawfish étouffée: This smooth, thick sauce in a crawfish stew can stand up to a red wine with some complexity, such as a Carmenere from Chile.

As a rule of thumb, if the mollusks or crustaceans are served in a spicy or tomato-based sauce or if there is melted cheese involved, a red wine can pair reasonably well. Though, there are always exceptions, and it's always best to experiment and find what works best for your taste buds.

So, whether you're dining at home or at a restaurant, feel free to explore different red wine pairings with your favorite shellfish dishes. Who knows, you might discover a new favorite combination!