We’ve come up with 7 tasty wine combinations for shrimp and grits for you to enjoy. If you’re about to enjoy a plate of shrimp and grits, make sure you pair it with the perfect kind of wine for it. You might ask yourself what wine goes with shrimp and grits?
Shrimp and grits are a beloved dish from the southern states of the U.S. Shrimp and grits was once a dish for the fishermen, typically enjoyed for breakfast. What started out, as a humble dish has now become one of the most popularly enjoyed dishes.
Now, you will find different versions of shrimp and grits all throughout the region. The original kind of shrimp and grits were simply cooked in bacon fat. Today, you will find different versions of it from the original, to cooked in tomato sauce, cooked with smoky sausages, and many more.
This special kind of dish is enjoyed with different kinds of dishes and beverages. If you’re enjoying a plate of shrimp and grits at home or in a restaurant, pair it with the perfect kind of wine.
Since we’re working with shrimp here, the easiest choice would be a delicious glass of white but there’s more to it than just a creamy and rich plate of shrimp and grits. Make sure you’ve got the correct pairings and use this guide to help you.
Here are 7 amazing wine pairings for shrimp and grits.
Chardonnay is a no brainer. If you’re having shrimp and grits in their most classic form, have it with a glass of Chardonnay. Chardonnay is a dry and medium-bodied white wine.
It has medium acidity making it perfect with the rich and creamy shrimp and grits. Chardonnay is always well with richer tastes and mild spices. Make no mistake of pairing this with a heavily spiced version of shrimp and grits. It won’t go well for your mouth.
Viognier is very similar to Chardonnay except that it receives more spice-forward dishes well. Viognier is a medium-bodied white wine with medium to low acidity.
It goes very well with the original way of cooking shrimp and grits with a little bit more spice. The Umami from the bacon together with Viognier makes it a perfect match.
Moving forward with other versions of shrimp and grits, the tomato-based kind. Shrimp and grits are kind of like a blank canvas in a way that you can do so much with it and add different flavors to something already so delicious.
You don’t overdo things but you end up making something greater. Tomato-based shrimp and grit need an equally acidic wine to go with them.
Don’t worry about the acidity because the acidity from the tomatoes mellows down the acid of the wine, heightening our senses to notice the fruity notes of it rather than the acid. It balances the richness of the shrimp and the creaminess of the grits.
Rosé makes an excellent pairing when it comes to tomato-based grits because its versatility balances all the flavors so well.
Chianti is another wine that goes well with tomato-based shrimp and grits. You might think really? A red? Chianti is a medium-bodied and low-tannic wine that works so well with cooked tomatoes.
Chianti wines go perfectly well not only with its natural partner, the Bolognese ragu but also with other tomato-based stews.
Barbera is an everyday red wine from the region of Piedmont. It’s simply one of the easiest wines to choose from without getting disappointed.
It’s delicious and it makes a most cost-effective counterpart of Barolo. It is a medium-bodied red wine with low tannins and high acidity. Barbera is best taken when young and it goes well with tomato-based shrimp and grits.
6. Pinot Gris
If you’re having shrimp and grits with a smoky and rich flavor brought to you by sausages like Andouille and Kielbasa, you’ll have to choose the perfect kind of wine to go with it – one that can create a delicious balance between the umami flavor and fragrant essence.
Pinot Gris works well with the smoky flavors of sausages and perhaps a little side of rich and silky gravy. Pinot Gris creates a lighter atmosphere in your mouth with its crisp feel and notes of citrus and stone fruit.
7. New World Pinot Noir
Another delicious red with low tannin and medium-bodied is Pinot Noir, not just any kind of Pinot Noir but the New World Pinot Noir. It isn’t bold and It’s best taken when young just like the Barbera. A bold and full-bodied red won’t go well with shrimp and grits so you must stick to something less pungent.
Pinot Noir helps with the saltiness of the sauce. This kind of red also needs to be fruit-forward and have low tannins to avoid an overwhelming feature in your mouth.