Wine Pairing: Perfect Combinations

When it comes to dining, there are few pleasures more satisfying than the pairing of exquisite seafood with the perfect glass of wine. The marriage of these two elements, both brimming with distinct flavors, can elevate any meal from simple to spectacular. At Big Fish Restaurant in Orange Beach, this art of pairing is taken to the next level, where each dish on the menu is thoughtfully complemented by a carefully curated selection of wines that bring out the best in both the food and the drink.

But what exactly makes a perfect pairing between seafood and wine? The answer lies in balancing the delicate flavors of the seafood with the bright acidity, bold notes, or subtle nuances of wine. It’s an elegant dance of taste that takes into account texture, seasoning, and preparation. Whether you’re dining on a delicate white fish or indulging in a rich shellfish dish, Big Fish’s expert wine list and its carefully crafted menu offer endless possibilities for the discerning palate.

The Basics of Pairing Seafood and Wine

Before diving into specific recommendations, let’s explore the general principles of pairing seafood with wine. When you think about seafood, you’ll want to consider its flavor profile—whether it’s light and fresh, rich and indulgent, or somewhere in between. Wines with bright acidity, such as Sauvignon Blanc or Chardonnay, tend to complement lighter dishes like sushi or ceviche, while bolder, more full-bodied wines, like Pinot Noir or a buttery Chardonnay, can handle the richness of dishes like lobster or scallops.

As with any pairing, balance is key. You want the wine to complement the flavors of the dish without overpowering it. Here at Big Fish, the goal is always to enhance your dining experience—creating a harmonious fusion between food and drink that tantalizes your senses and leaves you wanting more.

Seared Ahi Tuna and Crisp White Wines

For a dish like Seared Ahi Tuna, where the fish’s natural flavors shine through with a simple yet elegant preparation, you’ll want a wine that highlights its freshness without overshadowing it. Big Fish’s Seared Ahi Tuna is served with a delicate sesame crust and accompanied by a tangy soy-based sauce, making it an ideal match for a bright, zesty wine.

Sauvignon Blanc is the perfect choice, with its high acidity and citrusy notes that pair beautifully with the richness of the tuna. The crispness of the wine refreshes the palate between bites, enhancing the umami of the tuna without overwhelming it. Alternatively, Chablis, a light, unoaked Chardonnay, offers minerality and subtle fruit notes that complement the tuna’s natural sweetness.

Filet Mignon and Bold Reds

While seafood is often the star at Big Fish, the Filet Mignon offers an equally indulgent option for those craving a hearty, meaty experience. This 8 oz hand-cut USDA prime grade aged beef tenderloin, lightly seasoned and accompanied by a red potato wild mushroom hash with blue cheese & truffle oil and sautéed garlic spinach, is a dish that pairs beautifully with a bold red wine.

A Cabernet Sauvignon is an excellent choice for this dish. Its deep flavors of dark fruit and firm tannins are the perfect match for the richness of the beef, while the wine’s complexity complements the truffle oil and blue cheese in the hash. Alternatively, a Malbec, known for its full body and smooth finish, can also provide a great balance with the tenderloin and its rich accompaniments.

Holy Shrimp and Zesty Whites

For a dish like Holy Shrimp, which features a grilled and blackened skewer of shrimp, along with a sautéed chef’s choice, served with steamed jasmine rice, the bold and smoky flavors of the shrimp demand a wine that can match its intensity without being overbearing. Big Fish’s Holy Shrimp is a dish that combines layers of spice, smokiness, and a touch of sweetness, creating a perfect opportunity for a wine with refreshing acidity and citrus undertones.

Sauvignon Blanc once again shines in this pairing. The wine’s bright acidity and citrus flavors balance the smoky char from the shrimp while cutting through the richness of the dish. If you’re seeking something with more complexity, try a Vermentino. This Italian white brings a zesty citrus profile with a slightly herbaceous finish, which complements the shrimp’s seasoning and the aromatic jasmine rice perfectly.

Fried Cracker Shrimp Fried Rice and Light Whites

Big Fish’s Fried Cracker Shrimp Fried Rice, a Thai-style fried rice with a fried egg, is a dish bursting with savory, umami flavors and crispy texture. The fried shrimp and the richness of the fried rice call for a wine that can handle these bold flavors while refreshing the palate between bites.

A Riesling is a fantastic choice. Its balanced sweetness and crisp acidity work wonders to cut through the richness of the dish, while the wine’s floral notes complement the fried rice’s savory depth. Alternatively, a Pinot Grigio offers a more neutral profile with just enough acidity to balance the dish’s flavors, allowing the shrimp and fried rice to shine without overwhelming them.

Seafood Pasta and Rosé Wines

If you’re enjoying a dish like Seafood Pasta, which features a medley of seafood like mussels, clams, and shrimp tossed in a rich tomato or cream sauce, a Rosé offers the perfect balance of body and acidity to complement the complex flavors.

A Provence Rosé, known for its crisp acidity and light body, is a fantastic choice. It provides a refreshing lift to the rich, tomato-based sauce and cuts through the creaminess of the pasta, while its delicate fruit flavors add an additional layer of complexity. If you prefer a slightly richer Rosé, try a Spanish Rosado, which offers more depth and pairs beautifully with the richness of the seafood pasta without overwhelming the dish’s natural flavors.

Crab Cakes and Bold Whites

For dishes like Crab Cakes, which are flavorful and slightly sweet, you’ll need a wine that can support the richness of the crab while enhancing its sweetness. Big Fish’s Crab Cakes, made with tender lump crab meat and a zesty remoulade sauce, are an ideal pairing for a full-bodied white wine.

Chardonnay is once again a great choice, but this time opt for one with more body and a bit of oak influence. A Sonoma Coast Chardonnay offers a lovely balance of rich fruit and toasted oak that complements the crab cakes’ sweetness and richness. Another option to consider is Viognier, a full-bodied white with floral and stone fruit aromas that bring out the sweetness in the crab meat while providing a slightly spicy finish that contrasts beautifully with the remoulade.

The Final Sip: Elevating Your Seafood Experience

When it comes to pairing wine with seafood at Big Fish Restaurant, the goal is simple: to elevate your dining experience. From the light, refreshing wines that complement delicate fish dishes like Seared Ahi Tuna, to the bolder wines that stand up to rich dishes like Filet Mignon or Crab Cakes, there’s a wine at Big Fish to suit every dish and every palate.

Whether you’re a wine aficionado or someone simply looking to enjoy a delicious meal, the wine pairings at Big Fish offer an added layer of sophistication to your dining experience. So next time you’re at Big Fish, don’t just order your favorite seafood dish—ask your server about the perfect wine pairing, and let the flavors come together in perfect harmony.