Pairing wines with smoked seafood
From rich and smokey, to sparkling and refreshing, pairing wines with seafood is both fun, and delicious!
Sommelier Lesley Quinn was in seafood and wine heaven tasting and pairing our naturally-smoked seafood with a variety of Canadian-made wines.
Smoked Oysters paired with Benjamin Bridge NV Brut
Smoked oysters and sparkling wine are what the wine world calls a “classic pairing”, and just because these oysters are smoked doesn’t change the rule that these two things together are mouth magic. “Mary Manette’s smoked oysters are a rich briny treat that becomes irresistible when you wash them down with a bit of sparkling wine from Benjamin Bridge,” she gushes.
Hints of the sea from both sides allows the wine and the smoked oysters to sparkle just like the waves do in the sunshine, clearly showing off the region it came from and the influence of the nearby Bay of Fundy. “The tart refreshing citrus notes of the wine help lighten the bonfire-like flavours of the smoked oysters creating what is known as a contrasting food and wine pairing,” Quinn says.
Smoked Herring with Jost Tidal Bay
Smoked herring is a bold rich impossible-to-resist dish. What better way to keep you coming back for more than to pair it with a wine created for items that swim amongst the tides? “The slick mouthfeel of Mary Manette’s smoked herring is an ideal match for Jost’s Tidal Bay because this still white wine smells like walking through a peach grove,” Quinn says.
Jost’s grapes grow along the Northumberland coast and their Tidal Bay is an aromatic delight of nectarines and peaches that cut the richness of the herring so well you may start looking for more than a tin or two of smoked herring! “When you put the two together, the wine’s racy fruit cuts through the herring’s viscous consistency. Plus, that Tidal Bay title makes it clear it is meant to pair with marine fare like herring,” she explains.
Smoked Eel with Nk’Mip Chardonnay
When it comes to this pairing, texture is everything! Canada’s only native owned and operated winery Nk’Mip uses beautiful British Columbia’s terrain and climate to craft their exquisite wines. “When it comes to smoked seafood, the oilier a fish is the more complex the charred aromas become. Eel is the most buttery fish out there so when you try Mary Manette’s smoked eel you need an equally complex and bold wine to go along with it.”
When you pair their Chardonnay with our smoked eel your taste buds will enjoy the sensation of a silky round mouth feel provided by the wine along with the smooth glossy feel of the smoked eel. Putting these two together is like putting your tongue in a satin kimono.
“Enter Nk’Mip, Canada’s First Native owned and operated winery. Their Chardonnay’s mosaic of apples, vanilla, and cream complements perfectly the intensity of the smoked eel,” says Quinn.
What’s your perfect pair? Shop our naturally-smoked seafood online today!
Find Sommelier Lesley Quinn on Instagram and Facebook @StellarSomm
