Valentine's Day is the perfect occasion to elevate your culinary game and indulge in a romantic evening at home. Wine pairing with carefully curated seafood dishes is a surefire way to create an unforgettable dining experience. Cellar Beast Winehouse offers a selection of wines crafted with precision and passion; each perfect wine bottle is designed to complement a variety of flavors. Whether you’re toasting with a crisp Sauvignon Blanc, savoring a creamy Chardonnay, or delighting in the vibrant notes of a Cabernet Franc Rosé, these wines bring elegance and sophistication to your taste buds. This Valentine’s Day, explore the art of wine pairing with Cellar Beast wines and delectable seafood recipes to create a celebration of love, taste, and togetherness.
Cabernet Franc Rosé 2022
About the Wine
The Cabernet Franc Rosé from Cellar Beast Winehouse is a delightful expression of freshness and elegance. Its Chinon-style profile highlights bright aromas of lemon zest, blood orange, and red berries, leading to a palate of juicy strawberry and stone fruits. A creamy texture and a pecorino-like finish lend it a unique complexity, making it versatile for pairing with various dishes, especially seafood.
Seared Scallops with Strawberry Gastrique
Why the Pairing Works
The wine’s vibrant strawberry and stone fruit notes are echoed in the strawberry gastrique, creating a seamless flavor bridge. The creamy texture of the rosé complements the delicate flavors and sweetness of scallops, while its acidity cuts through the dish's richness, keeping the palate refreshed.
Ingredients:
- 12 large sea scallops
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- Fresh basil leaves for garnish
Instructions:
- Prepare the Gastrique:
- Combine strawberries, sugar, and white wine vinegar in a saucepan over medium heat.
- Simmer for about 10 minutes, stirring until the mixture becomes syrupy.
- Strain the sauce to remove solids and set aside.
- Sear the Scallops:
- Pat scallops dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear scallops on each side for 2-3 minutes until golden and opaque in the center.
- Serve:
- Plate the scallops with a drizzle of strawberry gastrique.
- Garnish with fresh basil for an aromatic finish.
Grilled Shrimp and Watermelon Salad
Why the Pairing Works
This pairing celebrates the wine’s zesty citrus and refreshing acidity. The watermelon and shrimp echo the fruit-forward nature of the rosé, while the feta cheese and lime juice provide a savory and tangy contrast to its creamy finish. The interplay of sweet, delicious, and spicy elements enhances the wine’s complexity.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 cups watermelon, cubed
- 1 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lime
Instructions:
- Grill the Shrimp:
- Toss the shrimp with olive oil, salt, and pepper. Grill over medium heat for 2-3 minutes per side until pink and cooked.
- Assemble the Salad:
- Combine watermelon cubes, feta, and mint in a large bowl.
- Top with grilled shrimp and drizzle with lime juice. Toss gently to combine.
- Serve:
- Arrange on a platter and serve immediately.
Chardonnay 2021
About the Wine
This Columbia Valley Chardonnay strikes a balance between richness and vibrancy. Its ripe apple, pear, and citrus blossom aromas are accompanied by subtle vanilla and toasted almond from oak aging. On the palate, creamy textures are offset by bright acidity and flavors of lemon curd and minerality, making it an ideal partner for buttery, seafood-forward dishes.
Lobster Risotto
Why the Pairing Works
The creamy richness of the risotto mirrors the Chardonnay’s texture, while the wine’s vibrant acidity cuts through the dish’s decadence. The lobster’s sweetness enhances the wine’s orchard fruit and citrus flavors, creating a luxurious and harmonious pairing.
Ingredients:
- 2 lobster tails
- 4 cups seafood stock
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup Chardonnay
- 1/2 cup grated Parmesan cheese
- Fresh chives for garnish
Instructions:
- Cook the Lobster:
- Boil lobster tails in seafood stock for 5-7 minutes until shells turn red.
- Remove the lobster, let it cool, and chop the meat into bite-sized pieces. Keep the stock warm.
- Prepare the Risotto:
- In a pan, melt butter and sauté onion until translucent.
- Stir in Arborio rice and toast for 2 minutes.
- Add the Chardonnay, stirring until absorbed. Gradually add the warm stock, one ladle at a time, stirring constantly, until the rice is creamy and tender.
- Finish and Serve:
- Stir in lobster and Parmesan—season with salt and pepper. Garnish with chives before serving.
Seared Sea Bass with Lemon Butter Sauce
Why the Pairing Works
The wine’s bright citrus and subtle vanilla notes enhance the lemon butter sauce, while its creamy texture complements the delicate, flaky sea bass. The acidity keeps the pairing lively and ensures the butter's richness doesn’t overpower the white fish dish.
Ingredients:
- 2 sea bass fillets
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1/4 cup Chardonnay
- Juice of 1 lemon
- 2 tbsp unsalted butter
- Fresh parsley for garnish
Instructions:
- Cook the Sea Bass:
- Pat the fillets dry and season them with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the fillets skin-side down for 3-4 minutes, then flip and cook for 2-3 minutes until cooked through.
- Prepare the Sauce:
- Add the Chardonnay and lemon juice in the same skillet, scraping up any browned bits. Simmer for 2 minutes, then whisk in the butter until emulsified.
- Serve:
- Drizzle the sauce over the fish and garnish with parsley.
Sauvignon Blanc 2022
About the Wine
Cellar Beast Winehouse’s Sauvignon Blanc is a crisp, aromatic wine with hallmark varietal expressions. Its lively bouquet features notes of citrus blossom, green apple, and passion fruit, underpinned by a touch of minerality. On the palate, its zippy acidity and bright tropical flavors make it a refreshing companion to seafood, especially dishes that emphasize freshness, citrus, and herbaceous elements.
Citrus and Herb-Crusted Salmon
Why the Pairing Works
The dish's herbaceous notes mirror the wine’s subtle grassy undertones, while the citrus in the crust enhances the wine’s vibrant acidity and citrus flavors. The salmon's richness contrasts beautifully with the Sauvignon Blanc’s crispness, ensuring a clean, refreshing finish.
Ingredients:
- 2 salmon fillets
- Zest of 1 lemon
- Zest of 1 orange
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Instructions:
- Prepare the Crust:
- Combine lemon zest, orange zest, parsley, dill, olive oil, salt, and pepper in a small bowl. Mix to form a paste.
- Coat the Salmon:
- Pat the salmon fillets dry and evenly spread the herb mixture over the top.
- Cook the Salmon:
- Preheat the oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper for 15 minutes, and bake for 12 minutes until the fish is flaky and opaque.
- Serve:
- Pair with a simple arugula salad or roasted asparagus for a complete meal.
Pairing Notes:
The herbaceous crust ties into the Sauvignon Blanc’s green notes, while the citrus zest highlights the wine’s vibrant acidity, making each bite and sip more dynamic.
Garlic and Lime Shrimp Tacos with Avocado Crema
Why the Pairing Works
The Sauvignon Blanc’s tropical fruit flavors complement the lime-infused shrimp. Its acidity cuts through the creamy avocado and balances the dish’s richness. The minerality adds a layer of sophistication to this casual yet elegant dish.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 garlic cloves, minced
- Zest and juice of 1 lime
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 8 small corn or flour tortillas
For the Avocado Crema:
- 1 ripe avocado
- Juice of 1 lime
- 1/4 cup sour cream
- Salt to taste
Instructions:
- Prepare the Shrimp:
- Toss shrimp with garlic, lime zest, lime juice, olive oil, salt, and pepper in a bowl. Let marinate for 10-15 minutes.
- Cook the Shrimp:
- Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and opaque.
- Make the Avocado Crema:
- Blend avocado, lime juice, sour cream, and salt in a food processor until smooth.
- Assemble the Tacos:
- Warm tortillas and fill each with shrimp. Top with avocado crema and optional garnishes such as shredded cabbage, cilantro, or diced tomatoes.
Pairing Notes:
The lime juice in the shrimp highlights the Sauvignon Blanc’s citrus notes, while the wine’s acidity refreshes the palate, ensuring the avocado crema doesn’t overpower the pairing.
Conclusion
Valentine’s Day is a celebration of love, and there’s no better way to express it than through a thoughtfully prepared meal and a perfect match with exceptional wine. With Cellar Beast Winehouse’s handcrafted selections, your evening is set for romance and indulgence. From the refreshing citrus notes of the Sauvignon Blanc to the creamy elegance of the Chardonnay and the lively charm of the Cabernet Franc Rosé, each wine elevates your seafood creations to new heights. Whether you're cooking for someone special or enjoying a quiet night of self-love, these pairings bring warmth, joy, and unforgettable flavors to your table. Raise a glass, savor every bite, and let Cellar Beast wines make this Valentine’s Day one to remember. Learn more about Seafood Pairings with tuna steaks, raw oysters, and more about general Food Pairings. Explore our other selections with Sparkling Wine and Pinot Noir as well. Cheers!
About the Author
Aaron Gratch is the Winemaker and Andreas Tasting Room Manager at Cellar Beast Winehouse. With a rich Italian winemaking heritage and advanced training as a Level III Sommelier from the Wine School of Philadelphia, Aaron brings a wealth of knowledge to his craft. His expertise spans major wine regions, grape varietals, and terroirs, enabling him to curate thoughtful wine lists and create exceptional pairing experiences. Aaron's ongoing specialization in French wines informs his minimal-intervention winemaking approach, blending tradition with innovation.
