Food Drink

The Perfect Guide For Pairing SA Wine And Seafood

Get ready to salivate as we bring you some amazing seafood and white wine pairings from our fave SA wineries…

There are some things that were just made for each other. Chocolate and strawberries, fritz and sauce, Bert and Ernie… But there is one combo that we just can’t get enough of at the mo and that is the ever popular seafood and white wine pairing. So, we’ve gone ahead and asked a few of our favourite South Aussie wineries to give us their suggestions of what seafood works well with their flagship whites.

Make sure you click through for the amazing recipes for each of these great pairings too.

NOTE: This guide was originally published in March, 2016 so prices may vary.


Lambrook’s 2016 Sauvignon Blanc (RRP $19.99) paired with Goolwa Pipis. What we love about this is that Lambrook have 20% off for Easter, and can deliver either via Fastway or personally within the Adelaide metro before Friday.Use the promo code EASTER20 at the checkout.

Longview’s 2015 KUHL Gruner Veltiner (RRP $24) paired with Salmon & Tomatoes “in cartoccio”. Given it’s the tail end of the tomato season, this recipe goes really well with sweet late-summer tomatoes. It’s easy, healthy and a wine like the KUHL cuts through the fatty salmon and adds a wee bit of textured spice!

Gemtree Wine’s 2015 Ametrine White Blend paired with Mussels in White Wine. Is there any more natural pairing than a pot of SA mussels and a bottle of white?

ArtWine’s 2015 Wicked Stepmother Fiano (RRP $22) paired with Salmon Curado. Perfect as an entrée or summer dish and delicious with a glass of Fiano.

Sidewood’s 2014 Pinot Gris (RRP $20) paired with Whole Baked South Australian Snapper, Nori Butter, Kipfler Potatoes & Fresh Herbs.The Sidewood Pinot Gris is driven by ripe pear, stone fruit and rockmelon flavours, balanced with a vibrant acidity. Snapper is rich but not too fishy, the broad complex fruit characters of the wine add a flavourful, slight spice nuance to the gentle taste of the fish.

Sidewood’s 2013 Mappinga Reserve Sauvignon Blanc (RRP $35) paired with Pan Seared SA Tommy Ruff, Celeriac Remoulade, Chorizo, Soft Herbs.The Mappinga Sauvignon Blanc is a unique barrel fermented interpretation of this popular grape variety. The tight acidity and citrus qualities of the wine is perfect for cutting through the rich flavour of Tommy Ruff, whilst the spice and herbaceous tones imparted through oak maturation provide accents that match wonderfully with the chorizo and chervil garnishes. Sounds perfect to us.

Paracombe’s 2015 Sauvignon Blanc (RRP $21) paired with Prawn Mango and Avocado Cocktail. This is owner Kathy’s very own recipe and after cooking it on Christmas Day with much success, she thought it would be the perfect thing to whip up to impress your dinner guests!

d’Arenberg’s Lucky Lizard Chardonnay (RRP $25) paired with d’Arry’s Crab Ravioli. The Chardonnay cuts through the richness of this phenomenal dish perfectly. FYI just make it, or go to the restaurant and get it made for you. Either way you will want this ravioli in your life.

Oliver’s Taranga’s 2015 Vermentino (RRP $24) paired with Ceviche of Kingfish, Avocado & Tomato. Don’t be turned off by the ‘rawness’ of this dish, it is light, fresh and perfect with a cold glass of Vermentino which has an edge of citrus and saline.

Claymore’s 2015 Joshua Tree Watervale Riesling (RRP $20) paired with Taste’s Vietnamese Prawn & Rice Noodle Salad. The lifted aromatics of the salad and gentle spice are a perfect foil for the more floral lifted aromatics in the Riesling balanced by a generous fruit profile and fresh crisp finish. Fresh, fragrant and light … delicious!

Bird in Hand’s 2012 Nest Egg Chardonnay (RRP $79) paired with Prawn and Green Papaya Salad. Make something similar using the recipe from Taste, but head to Bird in Hand to try it as part of their food flight. They also serve the salad on weekends. As if we ever needed another reason to visit…


Farmer’s Leap 2014 Chardonnay (RRP $25) paired with Lobster and Crab Linguine. The structural line of mineralogy and fine acidity, which is balanced with ripe citrus flavours, hints of melon, a creamy texture; and develops into a long full flavoured finish, is the ideal drop paired with the rich creamy sauce. FYI it is also great had with a pan fried snapper and grilled veggies.

Farmer’s Leap 2015 Random Shot Moscato (RRP $18) paired with Spicy Crab Cakes. With a palate that has a light spritz, sweet spice and bright, summer stone fruit, the glass finishes with a fresh, crisp note thanks to the natural acidity. It’s a truly luscious, fruity, bubbly drink – and the perfect aperitif to match fresh finger food i.e. delicious spicy crab cakes!! Mouths watering? So are ours!

Howard Vineyard’s 2015 Picnic Sauvignon Blanc (RRP $20 – an online special) paired with Soft Shell Crab. These two were made for each other with the Picnic Sauvignon Blanc’s white grapefruit citrus and summer herbs complimenting the dish effortlessly.

Henschke’s 2014 Eleanor’s Cottage Semillon, Sauvignon Blanc 2014 (RRP $20) paired with Pancetta and Herb Whiting. The perfect pair. The pale straw and lime hues are a heavenly match with this zesty and salty dish!

Happy wine-ing and dining, everybody!


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