Pairing wine with seafood doesn't have to be a challenge. Try these can't-miss matches and smart suggestions for effortless—and delicious—sipping and serving.
Photo: Howard L. Puckett
Recipe: Paella Cubana
We love: Martín Códax Albariño Rías Baixas (about $14)
Seafood and wine make a natural pair, and choosing the right wine for your dish can really highlight those flavors of the sea. In this recipe, you have scallops and shrimp and mussels and oysters—oh my! When there’s this much delicious seafood in the mix, a semi-dry white is a terrific choice. A light red, which you can use in the risotto, is another good pick; serving both will please all palates. In either case, look for light-bodied wines to balance the richness of the buttery rice, the piquancy of the garlic, and the fatty, spicy chorizo.
Other can’t-miss matches: Albariño, red or white Rioja