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Best wine and seafood matches for summer
Moreton Bay bugs with Adelaide Hills Sauvignon Blanc
A classic choice for your Christmas seafood feast, Moreton Bay bugs go beautifully with Sauvignon Blanc. You could go for a New Zealand Sauvignon, but an Adelaide Hills Sauvignon would be even better. Its subtle citrus and herbal notes lift the natural sweetness of the bug meat and cut right through any garlic butter.
Grilled salmon with Pinot Noir
Whether you're serving it as part of your Christmas meal or cooking it on the barbecue by the beach, grilled salmon pairs beautifully with Pinot Noir. Plus, it's the perfect excuse to enjoy a red with seafood. The soft texture and bright red berry flavours of a Yarra Valley or Tasmanian Pinot Noir complement the rich, charred character of the fish wonderfully.
Best wine and seafood matches for autumn
Pan-roasted snapper with Hunter Valley Semillon
As the weather cools, snapper starts to take centre stage. A favourite with anglers and seafood lovers alike, it's a perfect match for Hunter Valley Semillon. Typically citrus-driven, with flavours of lemon, lime and green apple, a young Hunter Semillon works beautifully with the slightly sweet flavour and firm yet flaky texture of pan-roasted snapper.
Chilli mussels with dry rosé
As the nights start drawing in, what could be cosier than a bowl of chilli mussels in a rich tomato sauce? To set them off perfectly, reach for a crisp, dry rosé. The subtle red fruit flavours of a dry rosé help cool the palate and balance the fiery spice without overpowering the sweet, briny character of the seafood.
Best wine and seafood matches for winter
Oysters with sparkling wine
Winter is peak season for oysters, and they're a dream to pair with wine. A Riesling or Semillon works brilliantly, with vibrant lemon and lime flavours cutting through the creamy texture of Sydney rock or Pacific oysters. Better still, crack open a bottle of Tasmanian sparkling. Its crisp apple and citrus notes cleanse the palate between every bite.
Seafood pasta with oaked Chardonnay
Seafood pasta is a classic crowd-pleaser, especially when it's tossed in a creamy sauce.
You'll want an equally comforting white to match, and there's one clear winner: a rich, oaky Australian Chardonnay. Its rounded texture will complement the silky sauce, while its toasty oak and vanilla notes will harmonise beautifully with prawns, scallops and white fish.
Best wine and seafood matches for spring
Blue swimmer crab with unoaked Chardonnay
As the weather starts to warm, few things beat a platter of fresh blue swimmer crab, cracked and ready to share in the backyard. It works well with most white wines, but for maximum wow factor, choose an elegant unoaked or lightly oaked Chardonnay. Its bright citrus notes and fresh acidity complement the crab's sweet, delicate flavour beautifully.
King or tiger prawns with Clare Valley Riesling
King or tiger prawns, served with seafood sauce or lemon-garlic aioli, are a sure sign that summer isn't far away, and a Clare Valley Riesling makes the perfect match. The wine's naturally high acidity acts like a squeeze of fresh lemon, cutting through the richness and lifting the prawns' subtle sweetness without overpowering them.
Whatever the season, there's a wine and seafood pairing ready to make your next feast even more memorable. See our range and discover your next perfect pairing.
