Pinot Grigio and Seafood – A Match Made Under The Sea

Pinot Grigio is an excellent wine for seafood because its bright acidity, crisp citrus character and delicate fruit flavours complement rather than overpower fresh seafood. The Flying Winemaker Pinot Grigio, with notes of white peach, pear and crushed almond meal, works especially well with creamy salmon pasta, prawns, citrus and fresh herbs.

Have a bottle of wine you can’t wait to open but don’t know what to eat with it?

If you’ve already got a bottle of The Flying Winemaker Pinot Grigio chilling in the fridge, you’re halfway there. The next question is simply: what’s for dinner?

Luckily, seafood and white wine are a classic pairing for good reason. Fresh, salty seafood loves a wine with plenty of freshness and acidity, while delicate flavours allow the wine to shine without taking over.

The Flying Winemaker Pinot Grigio brings aromas of white peach, pear and crushed almond meal, alongside a crisp, refreshing character. Its acidity works beautifully with rich and creamy dishes, while citrus flavours help lift the palate and balance the natural saltiness of seafood.

And when you’re lucky enough to have access to some of the world’s best seafood and grapes grown in Australia’s King Valley, why not put the two together?

Here are two easy seafood recipes made for a bottle of Grigio. They’re simple enough for a solo treat-yourself dinner, but impressive enough to serve when friends come over.

Lemon, Dill and Salmon Fettuccine

Serves 4

Creamy, citrusy and packed with fresh herbs, this salmon pasta is a natural partner for Pinot Grigio. The wine’s acidity cuts through the richness of the sauce, while its fruit and almond notes complement the salmon and herbs.

Ingredients

• 2 large fresh, deboned, and skinless salmon fillets

• 1 cup baby capers

• 2 lemons

• 1 red onion

• 250g butter

• 1 cup The Flying Winemaker Pinot Grigio

• 1 cup vegetable stock

• Sea salt and pepper

• Fresh thyme

• Fresh parsley

• Fresh dill

• 1 packet fresh fettuccine pasta

Method

1. Season the salmon with sea salt and pepper. Heat a couple of tablespoons of butter in a medium pan over high heat and cook the salmon for about one minute on each side. Remove and set aside.

2. Melt the remaining butter in the same pan. Add the vegetable stock and reduce to a gentle simmer.

3. Once the stock has reduced slightly, add the Pinot Grigio. Season with salt and pepper and simmer gently for around 15 minutes.

4. Add the juice of one lemon.

5. Cook the fettuccine in generously salted water until just below al dente.

6. Add the pasta to the pan and toss through the sauce until coated. Add the capers, lemon zest, and fresh thyme.

7. Break the salmon into bite-sized pieces and gently fold through the pasta. Finish with fresh parsley, dill, thyme, salt and pepper.

Wine pairing tip: The bright acidity of Pinot Grigio helps balance the creamy sauce, while its crisp fruit character keeps the dish feeling fresh rather than heavy.

Prawns with a Trio of Salsa

Fresh prawns, citrus, and herbs are another easy win with Pinot Grigio. The wine’s crisp profile complements the sweetness of the prawns while refreshing the palate between bites.

Ingredients

• 500g fresh, shelled prawns

• 1 tin diced tomatoes

• 1 tin coconut milk

• 1 red onion

• Fresh coriander

• Fresh parsley

• Fresh basil

• 3 cloves garlic

• 1 large avocado

• 2 limes

• 2 lemons

• Olive oil

• Sea salt and pepper

Method

1. Season the prawns with generous squeezes of lemon and lime juice, salt and pepper. Cover and set aside to marinate.

2. For the tomato salsa, combine diced tomatoes with finely chopped red onion, garlic and coriander. Finish with lime juice.

3. For the avocado salsa, dice the avocado and combine with coriander, parsley, lemon juice, salt and pepper.

4. For the herb salsa, finely chop the remaining herbs and garlic. Add diced onion, two tablespoons of olive oil and a squeeze of lemon. Season to taste.

Serve the prawns with the three fresh salsas and, naturally, a well-chilled glass of Pinot Grigio.

Why Pinot Grigio Works So Well with Seafood

The best seafood wine pairings often come down to freshness, acidity and intensity.

Pinot Grigio ticks all three boxes. Its acidity can cut through creamy sauces and richer seafood dishes, while its delicate fruit profile complements ingredients such as prawns, salmon, lemon, lime and fresh herbs.

It’s also wonderfully versatile — meaning you don’t need to overthink the pairing.

Our rule? If it comes from the sea and has a squeeze of lemon on it, there’s a very good chance Pinot Grigio will be happy alongside it.

Quick Pairing Guide

FAQs

Is Pinot Grigio good with seafood?

Yes. Pinot Grigio is one of the most versatile white wines for seafood thanks to its fresh acidity, light fruit character and crisp finish.

What seafood goes best with Pinot Grigio?

Pinot Grigio pairs particularly well with prawns, salmon, white fish, oysters, shellfish and lighter seafood dishes prepared with lemon, lime or fresh herbs.

Can you pair Pinot Grigio with creamy salmon pasta?

Absolutely. The wine’s acidity helps balance the richness of a creamy salmon pasta sauce, while its fruit character complements the fish.

What white wine goes with prawns?

Pinot Grigio is an excellent choice for prawns, especially when they’re served with citrus, herbs, avocado, tomato, or other fresh ingredients.

Should Pinot Grigio be served chilled?

Yes. Serve Pinot Grigio chilled to highlight its crisp acidity, fresh fruit and refreshing character.

Final Pour

Whether you're cooking for yourself, feeding a few friends, or simply looking for an excuse to open that bottle you've been saving, Pinot Grigio and seafood are a seriously easy match.

So chill the bottle, grab some fresh seafood, and get cooking.

Because sometimes the perfect wine pairing is hiding right under the sea.