Delicate, mild, and flaky sea bass with an accompaniment of earthy beet purée is a tasty, simple summer dish that brings together a fine combination of light flavors and earthy textures. Add a drizzle of sweet and sour cherry gastrique to contrast the gentle character of the fish, and you’ve got a recipe that calls for a wine with a dense red fruit core and a good tart lift. Our choice is this old vine Jean Stodden, Spatburgunder 2021 from the Ahr region of Germany. Pinot Noir by another name, this acclaimed part of the country produces light, fresh styles of this classic grape variety, and nothing less than a VDP will do for this summer dish.

Destemmed and cold-soaked to soften tannins and bring fruit to the fore, this refined red is an ideal choice. Intense and complex, yet on the lighter-bodied side. It’s also super food-friendly with Stodden using new oak judiciously so as not to eclipse the finessed red cherry and raspberry notes that ring through this beautiful wine.

What nails it?

• Vibrant acidity and red berry notes perfect match for the cherry gastrique
• The cherry condiment ties the textures and flavors of this dish together
• Umami complements the lighter body of the red
• Fish density contrasts with the precise fruit
• Beetroot purée mirrors the forest floor notes

You can never go wrong with a tasty shrimp recipe, and all the better if a refreshing summer red is also on the menu. Lightly crusted in herbes de Provence and served with rich, slow-roasted cherry tomatoes, the shrimp is light and earthy at the same time. This dish needs a wine that effortlessly teases out its combination of umami, tender textures, tangy tomato, and earthy herbs. We’re going for a Beaujolais Fleurie!

The Yvon Metras, Fleurie L'Ultime 2018 is crafted from old vines and cultivated with organic and biodynamic methods to allow the purest expression of the Gamay grape and terroir. Cherry and raspberry are prominent with hints of baking spice and appealing earthy notes, adding delicate layers of flavor to this light-bodied red.

What nails it?

• Red fruit enhances tomato confit
• Wine’s savory tones match light herbal crust
• Acidity cuts through the crusty, grilled texture of the shrimp
• Wine and recipe match in density

Meaty, rich, and with a steak-like texture, swordfish can stand up to red wine beautifully, and, when it’s dressed with earthy olives and tangy capers, it features enhanced savory notes and depth. The delicious briny hints of the garnishes, along with a drizzling of lemon and a smattering of herbs and fresh tomato, make it ideal for a medium-bodied wine with bright fruit. Our choice is a lively Barbera like Giuseppe Rinaldi, Barbera d'Alba 2011.

This Piemonte wine has the high acidity and muted tannins ideal for this seafood dish. Its deep and vibrant red and black berry fruit, dried rose hints, earthy notes, and low oak make it a great partner for the varied flavors and feel of this swordfish recipe.

What nails it?

• Juicy fruit balances the salty richness of the swordfish
• Acidity complements tanginess of the capers, citrus, and tomato elements
• Equal weight of wine and dish.

A classic coastal recipe, Maryland crab cakes feature delicately sweet crab meat pan-seared until golden, plus a serving of tangy, creamy, herby remoulade. The flavors and textures are subtle with bursts of intensity and zest that call out for a wine that can match this dish’s varied profile seamlessly. For us, it has to be a Willamette Valley Pinot Noir such as the 2021 Walter Scott, Freedom Hill.

An example of one of Oregon’s star grape varieties, this Pinot Noir has notes of crunchy pomegranate, cranberry, and orange peel with earthy hints of tobacco, dried herbs, and tea leaves. The body is delicate with soft, feathery tannins and flashes of acidity, making it ideal for the delightful medley of flavors and textures of Maryland crab cakes.

What nails it?

• Bright, lightly concentrated fruit and gentle tannins match sweet, flaky crab meat
• Earthy, savory hints deepen seafood flavors
• Acidity cuts through the creamy texture of remoulade
• Freshness matches tanginess of sauce

With its light, crispy coating and tender squid interior, a dish of freshly prepared calamari is hard to say no to! Served with a tangy, spicy marinara, it’s downright irresistible. The magic of this dish is in its contrasts – crunchy and succulent textures alongside mild, gently sweet calamari meat and the spicy, zesty marinara. This delicious seafood recipe is challenging to match with a red wine, but we’ve discovered another Piemonte that fits the bill perfectly: the 2021 Giuseppe Rinaldi, Langhe Freisa.

This lesser-known grape variety is popular in Piemonte for its juicy red fruit, herbal hints, vibrant acidity, and firm tannins that provide structure yet somehow melt into the background, making it ideal for seafood with tangy tomato. It’s bright and fruity and can also display an almost undetectable effervescence, ideal characteristics for a plate of calamari.

What nails it?

• Vibrant fruity freshness matches zesty, herby tomato sauce
• Fresh acidity cuts through the crispy calamari coating
• Tannins stand up to the pleasingly chewy texture, but are soft enough not to overpower
• The density of the dish and wine complement one another