Wining and Dining at an International Seafood Restaurant

So, you have booked a table at a new seafood restaurant, but you’re not sure which wine to order. You’ve been told white with fish, but that’s just a guide. Like fish, some wines have a very pronounced and distinctive taste, while others are more subtly flavoured. For the best results, when choosing a wine to drink, whether with fish, meat or any other food, the taste of one should not overwhelm that of the other. Instead, the ideal pairing should create a balance in which each element complements or enhances the other.

If you are dining at a fine restaurant and need some assistance with your wine selection, there will probably be a sommelier to advise you. Likewise, the wine waiters at Ocean Basket are very knowledgeable and will always find time to help you choose. However, if you have booked a table at our Bromley or Kingston upon Thames branch and want to impress your companions, you will find these tips helpful.

Wine Pairing to Perfect Your Seafood Restaurant Experience

Perhaps we should first distinguish between a seafood dish and a fish-and-chip supper. The latter will most likely be battered cod and chips paired and will go equally well with a pint of bitter or a cup of tea. However, marine delicacies like calamari, prawns and oysters deserve a more fitting accompaniment. The correct pairing will make the difference between merely eating out and a fine dining experience.

The correct choice of wine will depend both on the fish and how it has been prepared. Fried seafood will need a different accompaniment to poached fish, while strong spices like garlic and chilli will also affect the pairing, as will sweet or piquant sauces. Let’s consider some Ocean Basket specialities and the best wines to drink with them:

• Fresh oysters: These are a popular starter with Ocean Basket diners and are served with a zingy lemon or Tabasco sauce. A mildly acidic wine like Chenin Blanc or Pinot Grigio will work best with lemon, but consider a light red like Zinfandel for the spicier version.

• Calamari: A must on the menu of any reputable seafood restaurant, calamari is the culinary name for squid and a prized staple of Mediterranean cuisine. At Ocean Basket, we serve it grilled, fried or Cajun-spiced. The citrusy flavour of Pinot Noir or Chardonnay will complement all these dishes, but a medium red like a Grenache also balances well with the Cajun spice mix, if you prefer.

• Prawns: Choose between prince and king prawns and order as many as you like; these tasty crustaceans are always a treat and even better when matched with a White Burgundy or contrasted with a Pinot Gris.

• Seafood platter: These platters make a special occasion at an Ocean Basket seafood restaurant even more special, and some bubbly could be the pièce de résistance. Try Champagne, Cava or any sparkling white wine to complete the mood.

These, of course, are only suggestions. Ultimately, the decision to dine at one of the newly-opened world-class Ocean Basket seafood restaurants in Greater London is its own reward, and wine is an optional extra. Why not book a table and decide for yourself?