7 Seafood Pairings for Chilean Sauvignon Blanc This National Seafood Month

Americans ate 19.1 pounds of seafood per person in 2023, and NOAA Fisheries estimates that 80 percent of it came from imports. October is National Seafood Month, the one stretch of the calendar when restaurants, fish counters and grocery circulars all push shrimp, oysters and white fish at the same time. That makes it the easiest month of the year to sell a bottle of crisp white wine next to the catch, as long as the wine actually earns its place on the table.

Our pick for the month is a Chilean bottle that rarely gets its own spotlight: Cremaschi Furlotti Reserva Sauvignon Blanc from the Loncomilla Valley in Maule, rated 90 points by JamesSuckling.com (2024). Below are seven seafood dishes it handles well, plus what retailers and restaurants can do with it before October 31.

Key Takeaways

• October is National Seafood Month: the best window of the year to merchandise white wine with fish.
• Cremaschi Furlotti Reserva Sauvignon Blanc: 90 pts JamesSuckling.com (2024), unoaked, 0% malolactic, 12.5% alcohol.
• Citrus, passion fruit and lemongrass make it a natural match for shrimp, ceviche, fish tacos and oysters.
• For richer, buttery seafood, step up to the Cremaschi Furlotti Chardonnay; for salmon, try the Pinot Noir.
• In stock in the U.S. and ready to ship to all 50 states.

Is October National Seafood Month?

Yes. October is observed across the U.S. as National Seafood Month, promoted by fisheries agencies, seafood councils and restaurants as a month to put fish and shellfish on the menu. It sits right after summer grilling season and before the holiday rush, which is why fish counters run promotions and many restaurants roll out fall seafood specials. For a wine program, it is a ready-made theme: a feature list, a shelf talker, a "catch and pour" pairing, and a reason to talk about a bottle the guest may not know yet.

Why Chilean Sauvignon Blanc works with seafood

Seafood wants acidity and freshness, and it does not want oak or heavy tannin fighting the delicate flavors. The Cremaschi Furlotti Reserva Sauvignon Blanc is built for exactly that job. According to the winery's technical sheet:

• 100% Sauvignon Blanc, fermented in stainless steel for 21 days at 54 to 57°F.
• 0% malolactic fermentation, which keeps the natural acidity bright and the texture crisp.
• 12.5% alcohol, light enough for a long lunch or a raw bar.
• Grown in the Peñasco vineyard in the Loncomilla Valley, planted in 2015 on stony alluvial soils, with day-to-night temperature swings of up to 30°F that help preserve freshness.
• Certified Sustainable Wine of Chile.

In the glass it shows pale straw color, aromas of grapefruit and lime with tropical notes and fresh herbs, then passion fruit, melon and a touch of lemongrass on the palate, finishing vibrant and long. That citrus-and-herb profile is the same squeeze of lime or lemon most seafood dishes already call for.

The family behind it has roots in winemaking going back about 130 years, with an Italian heritage that includes Victor Cremaschi, who patented a continuous fermentation process. Today brothers Sebastián and Andrés run the estate in San Javier de Loncomilla, between two rivers with the Andes as a backdrop.

7 seafood pairings for Chilean Sauvignon Blanc

1. Grilled shrimp with mango salsa

This is the pairing the winemakers themselves recommend on the tech sheet, and it is hard to beat. The wine's tropical notes echo the mango, while its acidity cuts through the char on the shrimp. A perfect opener for a National Seafood Month feature.

2. Ceviche

Ceviche is cured in citrus, and a wine with lime and grapefruit aromas meets it on its own terms. Go with a classic white-fish ceviche or a shrimp version with red onion and cilantro; the herbal edge of the wine picks up the cilantro beautifully.

3. Fish tacos

Baja-style fried fish or grilled mahi tacos with cabbage slaw and lime crema are a weeknight favorite across the U.S. The wine refreshes the palate between bites and stands up to a little chili heat thanks to its moderate alcohol.

4. Raw oysters

Briny oysters with a mignonette or a squeeze of lemon are a textbook match for crisp, unoaked whites. The wine's saline-friendly acidity and citrus finish act like a second lemon wedge.

5. Grilled octopus

Charred octopus with potatoes, tomatoes and olive oil is a Mediterranean-style dish that has become a fixture on American menus. The wine's freshness lifts the smoky char and keeps the olive oil from feeling heavy.

6. Shrimp or clam pasta with garlic and lemon

Linguine with clams or shrimp scampi in a lemon and garlic sauce is a pantry-friendly October dinner. Keep the sauce on the lighter side and the Sauvignon Blanc's herbal notes will mirror the parsley.

7. Pan-seared white fish with herb butter

Cod, snapper, halibut or flounder, seared and finished with a little herb butter, is the most versatile seafood dish there is. The wine's lemongrass and lime notes work like the herbs and citrus already on the plate.

What wine goes best with seafood?

As a general rule, crisp, unoaked white wines with good acidity, such as Sauvignon Blanc, are the safest match for most seafood, especially shellfish, ceviche and lighter fish. Richer preparations with butter or cream can take a fuller white like Chardonnay, while meaty fish such as salmon or tuna can pair with a light red like Pinot Noir. Within our Chilean range, that means:

• Light, citrusy, raw or grilled seafood: Cremaschi Furlotti Reserva Sauvignon Blanc.
• Lobster with butter, crab cakes, creamy chowder or scallops: Cremaschi Furlotti Chardonnay (see our fall Chilean Chardonnay pairing guide).
• Grilled or roasted salmon, seared tuna: Cremaschi Furlotti Pinot Noir.

What temperature should Sauvignon Blanc be served at?

Crisp whites like Sauvignon Blanc show best well chilled, roughly 45 to 50°F. A practical guide: 20 to 30 minutes in an ice bucket, or straight from the refrigerator and then a few minutes on the table. Serve it too cold and the aromas of grapefruit and passion fruit go quiet; too warm and it loses its snap.

National Seafood Month moves for retailers and restaurants

For the trade, October is a month when the traffic is already there. A few simple ways to turn seafood promotions into wine sales:

• Cross-merchandise at the fish counter. A shelf talker next to the shrimp or white fish ("Pair it: Chilean Sauvignon Blanc, 90 pts JamesSuckling.com") turns a protein purchase into a wine purchase.
• Run a by-the-glass seafood feature. Pour the Sauvignon Blanc with a weekly fish special or an oyster happy hour through October 31.
• Build a "catch and pour" flight. Sauvignon Blanc, Chardonnay and Pinot Noir from the same Chilean family, each paired with a different seafood plate, tells a clear story in three glasses.
• Lead with the score and the sustainability badge. A 90-point rating and Certified Sustainable Wine of Chile status are easy, credible talking points for staff.

Manzanos Wines USA brings more than 600 wines rated 90 points or higher into the U.S., and our inventory is in stock in the U.S., ready to ship to all 50 states, so a seafood feature can be planned and replenished without long import lead times. Distributors and buyers can source through us, and you can explore the full Chilean range on our wines page.

Frequently Asked Questions

Is October National Seafood Month?

Yes. October is National Seafood Month in the United States, a month-long celebration of fish and shellfish promoted by fisheries groups, seafood councils and restaurants. It is a natural time to pair seafood with crisp white wines.

What wine goes best with shrimp?

A crisp, unoaked white such as Sauvignon Blanc is the classic choice for grilled or chilled shrimp. Its citrus and acidity work like a squeeze of lime, and tropical notes pair well with fruit salsas like mango.

Is Chilean Sauvignon Blanc good with ceviche?

Yes. Ceviche is cured in citrus, and Chilean Sauvignon Blanc's lime and grapefruit aromas and lively acidity match that brightness instead of clashing with it. Herbal notes also pick up cilantro.

Can you drink red wine with seafood?

You can, with the right fish. Meaty fish such as salmon or tuna pair well with a light, low-tannin red like Pinot Noir. For shellfish and delicate white fish, a crisp white is usually the better match.

Find it near you

Looking for a bottle for your own National Seafood Month dinner? Use our Find Our Wines locator to see where our wines are available in your state. Restaurants, retailers and distributors interested in adding Cremaschi Furlotti to their list can contact our trade team.

Manzanos Wines USA is the premier importer of premium wines from Spain, Italy, Chile, South Africa, and France, serving all 50 US states through our nationwide distributor network. Learn more at manzanoswinesusa.com.

Please drink responsibly. 21+.