Red wine and seafood? Absolutely! Here’s how

Breaking the old rule

For years, wine lovers were told that red wine is for meat, white wine is for fish. At Château Canon Chaigneau, we prefer to question clichés rather than follow them. With the right approach, Bordeaux reds – especially those from our terroir in Lalande-de-Pomerol – can be sublime with seafood.

Why it works

Our wines, crafted by Thierry Garnaud (ex-Cheval Blanc), are known for their elegance and balance rather than overwhelming power. Moderate tannins, bright fruit, and a velvety texture make them surprisingly seafood-friendly. The key is matching the intensity of the dish with the style of the wine.

Perfect pairings

• Grilled sea bass with herbs
  A lightly chilled glass of our Cuve 8a brings freshness and red fruit notes that dance beautifully with smoky, herby fish straight off the grill.

• Seared tuna steak
  Tuna’s meaty texture makes it an ideal partner for our Grand Vin. The Merlot-driven blend adds depth without overpowering the fish.

• Lobster with Butter Sauce
  A refined choice. The richness of lobster marries with the smooth structure of our wines, creating an indulgent pairing.

• Seafood Paella
  From prawns to mussels, the medley of flavors in paella pairs effortlessly with a glass of Canon Chaigneau, proving that Bordeaux reds thrive alongside Mediterranean classics.

A final tip

When pairing red wine and seafood, serve the wine slightly cooler than usual (around 15–16°C). This enhances freshness and prevents tannins from feeling too pronounced.

At Château Canon Chaigneau, we believe wine should elevate your meals, not limit them. So go ahead, pour a glass of Bordeaux with your next seafood dish and enjoy breaking the rules.