Crisp and Zesty Wines

For seafood, a crisp, white, zesty wine with bright acidity rules the day! The acidity serves a similar purpose as a lemon would and adds brightness and clean taste to the fish or shellfish.

Generally speaking, Sauvignon Blanc is a good choice. Spanish white's to try: Viura, Verdejo, or Albarino. Vinho Verde from Portugal pairs nicely with lighter seafood choices and most shellfish, especially crab. Let's not forget the many excellent choices from Italy--Pinot Grigio, Vermintino, Arneis, Falangina, and Soave--just to name a few. 

To take the guess work out of the many choices, come in and talk to your favorite CM wine steward. They'll be happy to help you select the perfect wine for your particular meal and budget!