The Best Seafood Pairings for BC's Chardonnay

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right, balanced, and beautifully versatile, BC's Chardonnay meets its perfect match in fresh seafood dishes.

When it comes to food and wine pairings, few combinations are as naturally harmonious as Chardonnay and seafood. With its gentle oak influence, soft texture, and notes of citrus, stone fruit, and vanilla, our Chardonnay brings out the very best in delicate ocean flavours. Whether you’re preparing a light summer lunch or something a little richer for weekend entertaining, this cultivar is an effortless match for a variety of seafood favourites.

Here are some standout pairings to inspire your next meal:

Garlic Lemon Butter Prawns

With prawns, the trick is balance, and our Chardonnay delivers exactly that. The wine’s natural acidity cuts beautifully through the richness of garlic butter, while its citrus notes echo the fresh lemon in the dish. This is the kind of pairing that feels luxurious without trying too hard.

Why it works: Chardonnay complements both the sweetness of the prawns and the creamy, silky sauce, creating a smooth and refreshing mouthfeel.

Creamy Fish Pie

A well-made fish pie deserves a wine that can keep up with its layers of flavour. Our Chardonnay has enough body to stand alongside rich béchamel, flaky fish, and buttery mash, without overwhelming the dish.

Why it works: The wine’s subtle oak and creamy texture mirror the richness of the pie while the acidity keeps the palate bright.

Mussels in a White Wine Cream Sauce

A classic for a reason, and even better when the wine you cook with is the same wine you pour. BC's Chardonnay enhances the briny sweetness of the mussels and lifts the cream-based sauce with perfect balance.

Why it works: Acidity, creaminess, and subtle fruit notes make this a natural pairing with shellfish.

Calamari with Herb Aioli

Whether grilled or lightly crumbed, calamari finds a lively partner in our Chardonnay. The wine refreshes the palate between bites and softens the richness of the aioli with its citrus-forward profile.

Why it works: Chardonnay’s acidity and flavour depth complement both the clean taste of calamari and the herbs in the sauce.

Salmon Sashimi or Seared Salmon

Salmon is one of the few seafoods rich enough to pair beautifully with a fuller-bodied white. Our Chardonnay’s fruitiness enhances the natural sweetness of salmon while the acidity cuts through its fattiness.

Why it works: The interplay of richness and freshness creates a perfect flavour balance.

In summary:

BC's Chardonnay shines brightest when paired with dishes that echo its texture and complement its acidity. Think creamy sauces, buttery finishes, and fresh coastal flavours. Whether you're indulging in a relaxed seafood braai or something more elegant, this versatile cultivar is ready to elevate every bite.