Your mind may automatically think of white wine when it comes to seafood, but life is too short to limit yourself. Sure, water is great and everything, but sometimes you just need to switch it up and treat yourself.
Both alcoholic and non-alcoholic drinks* provide an opportunity for an exciting, new experience to enhance and complement the flavors of seafood you are tasting. The following are not rules, only suggestions.
Every palette is different so don’t be afraid to get creative, try things about for yourself and find out what you like and don’t like!
First things first: You arrive and the restaurant and are ready for some seafood and beverages right off the bat, but your table is still deciding what to get. Personally, I just order an oyster shooter or six to share. No one’s judging. It’s an appetizer that is seafood and alcohol (or not) all in one!
A few things to keep in mind when you’re choosing your drink: Think acidic, bubbly, dry, fruity, and sour. And if you want to try more than one drink, have at it. Just drink responsibly and enjoy your food.
*Non-alcoholic options at the end of this blog
Nothing’s wrong with the all-American Bud Light, but beers such as pilsners, lagers, and below are other great options:
- · Corona with lime
- · Blue Moon with orange
- · Hefeweizen
- · Belgian beer – balances the sweetness of buttery crab
- · IPA – cleanses the palate between bites of garlicky crab
- · Stout – brings out the brininess in oysters
If there is an “ON TAP” menu, ask your server for any suggestions with tasting notes of citrus, floral, hoppy, or malty. Any would pair exceptionally with traditional spices for crawfish.
Because honestly, wine not?
White – Dry, white wine adds both acidity and sweetness to seafood, much like a lemon does.
- · chardonnay
- · pinot grigio
- · pinot gris
- · sauvignon blanc
- · riesling
Any rosé and blush wines like white zinfandel
- · pinot noir
- · nebbiolo
- · sangiovese
Sparkling wine – Whether it’s Champagne, Cava, or Prosecco, pair it with any fried seafood you’re eating, and richness will be met by refreshing bubbles that’ll cut through both light and heavy batters.
Spirits If you’re a straight shooter, mixed drink, or on the rocks type of person, these are some surefire ways to raise your glass:
- · rum – AKA the drink of sailors, so naturally it goes with seafood
- · vodka – the most versatile; can be made fruity, sour or sweet
- · tequila – lime and ceviche, what could better?
· bourbon – if you’re looking for a bolder taste with your seafood
- Cocktails are a fun way to get a whole bunch of different flavors all into one drink. Any drinks with citrus (tomato, lemon, lime) and fresh herbs (basil, mint, rosemary) are a great start.
- · Hurricane – originally from New Orleans, a city that knows cocktails and seafood
- · Hand Grenade – also from the NOLA
- · Lemon Drop
- · Bloody Mary
- · Margarita
- · Moscow Mule – lime and ginger beer cleanse the palate
For those who prefer not to drink alcohol or are the DDs (designated drivers) for the day or night, we didn’t forget about y’all. Here are several drinks that’ll make you feel good and sober:
· Citrusy drinks like strawberry lemonade or an Arnold Palmer (iced tea and lemonade) Just remember, try to avoid too much sweetness as it can overpower the taste of the seafood.
· Carbonated drinks like root beer, ginger ale, and sparkling water
Ultimately, you want a drink that complements and helps balance the flavors in your mouth. It’s all trial and error so don’t be discouraged if you found your seafood and drink pairing to not be a party in your mouth. There’s no harm in trying something new and learning from it. Just enjoy the experience.
And these options above I would say are the best drinks that would go with any seafood Dish or Seafood boil.