Click a circle to learn about the wine and use the controls below to personalize your pairing
Cioppino's rich seafood and tomato-based broth benefit from wines with fresh, citrusy notes and good acidity. Vermentino, Albariño, Provence rosé, and Friulano are all excellent choices to enhance and complement the dish.
Best wine pairings with Cioppino
Vermentino from Sardinia or Tuscany pairs beautifully with Cioppino. This lively white wine has fresh lemon, lime, and grapefruit notes that enhance the seafood's natural flavors. The tart green apple and subtle floral hints add complexity, while the touch of almond provides a complementary nuttiness to the dish's tomato base. The wine’s vibrant acidity cuts through the rich, savory broth, making each bite more refreshing.
Albariño from Rías Baixas is another excellent choice for Cioppino. Known for its fresh citrus and stone fruit notes, this wine’s mouth-watering acidity elevates the seafood flavors. The touch of salinity, a result of its proximity to the Atlantic Ocean, harmonizes with the briny elements of the dish. The overall freshness of Albariño makes it a perfect match for the medley of seafood in Cioppino.
A rosé from Provence works well with Cioppino due to its delicate fruitiness and minerality. The pale pink hue and fresh flavors of red berries and citrus complement the seafood without overpowering it. The wine’s minerality adds a subtle complexity that enhances the tomato-based broth, while its crisp finish refreshes the palate between bites.
A less common pairing for Cioppino
Friulano from Friuli-Venezia Giulia offers a less typical but delightful pairing with Cioppino. This white wine’s delicate citrus and orchard fruit notes blend seamlessly with the seafood. The added herbaceous hints and vibrant zing in the mouth bring out the dish’s aromatic qualities. Friulano’s freshness and light body make it a perfect match for the rich, savory broth of Cioppino.
What wine goes with Cioppino?
Cioppino is a seafood stew originating from San Francisco, inspired by Italian fish soups. It typically includes a variety of seafood such as clams, mussels, shrimp, scallops, and fish, all simmered in a tomato-based broth with garlic, onions, and herbs. This dish's rich and savory flavors call for wines that can enhance the seafood while cutting through the rich broth. Vermentino, Albariño, and a Provence rosé each offer unique qualities that complement Cioppino’s complex flavors. For a less common choice, Friulano provides a fresh and herbaceous alternative that pairs well with the dish.
Instructions. Cioppino's rich seafood and tomato-based broth benefit from wines with fresh, citrusy notes and good acidity. Vermentino
Vermentino
Vermentino is a light-skinned wine grape variety, primarily found in Italian wine. It is widely planted in both Sardinia and Liguria, to some extent in Corsica, in Piedmont under the name Favorita, and in increasing amounts in Languedoc-Roussillon. The leaves are dark green and pentagonal.
White Wine: Adds acidity and brightness, complementing the seafood. Canned Crushed Tomatoes: Gives the cioppino its rich tangy flavor and vibrant color.
However, cioppino can also be served over pasta, rice, or mashed potatoes. Any number of veggie sides would be tasty here, from a simple salad to roasted asparagus or crispy baked zucchini.
If you have a broth-based soup, chardonnay works wonderfully. If you have a fish that's a little oilier, such as bluefish or mackerel, try pinot gris or viognier, or an Italian grillo.
If the sauce is more citrusy, consider one of Spain's favorite wines for seafood, Albariño, a citrus-zesty white variety from Galicia. Lusco is a good choice, as is Condes de Albarei.
Lighter fish such as sole, cod, and haddock pair well with lighter white wines like Sauvignon Blanc, Pinot Grigio, and Chardonnay. On the other hand, heavier fish like salmon, tuna, and swordfish pair well with full-bodied white wines like Chardonnay, Viognier, and Chenin Blanc.
Merlot tends to be dryer and medium bodied, but it can pair well with fattier fish, like bluefish or tuna. Overall, this wine again is best paired with seafood that is prepared in a heavier way, such as in a stew. Another red option that is easily accessible and not too pricey is pinot noir.
Chardonnay - Chardonnay is a medium-bodied white wine that can pair well with seafood boils. However, it is important to choose a Chardonnay that is not too heavy or oaky, as it can overpower the delicate flavors of the seafood. Look for unoaked or lightly oaked Chardonnays with bright acidity and subtle fruit flavors.
If it's a simple recipe and the fish or seafood is delicate, pick a crisp and elegant option like Chablis or Pinot Grigio, which won't overpower it. If in doubt, a chilled, dry white wine pairs well with most simple seafood dishes. If there are creamy flavours involved, an oaky Chardonnay is a good choice.
The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors.
Serve the cioppino in bowls over the cooked fettuccine and garnish with the reserved fennel fronds, a wedge of lemon, and a piece of sourdough. Note: Clams and mussels often release grit and sand during the cooking process, especially if they are very fresh.
Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.
Cioppino's rich seafood and tomato-based broth benefit from wines with fresh, citrusy notes and good acidity. Vermentino, Albariño, Provence rosé, and Friulano are all excellent choices to enhance and complement the dish.
Cioppino is a dish that can go either way. It can be heavily seafood-based in its flavor, in which case a white wine is always best. However, it can also be heavily tomato-based in the sauce, and when this is the case, it benefits more from a tannin-light red wine.
According to tradition, you're supposed to drink white wine with seafood, but sometimes red wines make an ideal pairing. When pairing wine and seafood, the type of fish or shellfish and how you're preparing it matters. Texture and flavors are essential considerations to keep in mind.
But there is a broad range of Italian white wines to pair with seafood: Lugana made from Turbiana grapes, Verdicchio dei Castelli di Jesi, Pecorino from Marche or Abruzzo, Falanghina from Campania, Greco di Tufo, Pigato from Liguria, Carricante from Sicily, the list is very long…
Seafood (spaghetti alle vongole, spaghetti with mussels, linguine with crab) need crisp dry whites such as Frascati, Verdicchio, Vernaccia di San Gimignano, Muscadet or Picpoul de Pinet. A dry rosé is good too. Crab or lobster sauces can take a fuller white such as a good quality Soave or Chardonnay.
A Grenache, Pinot Noir or Beaujolais might be in order. If your preparation is spicy, then look for a wine that will balance that heat with a touch of residual sugar. Classic off-dry options include some Rieslings, certain Vouvrays and a number of New Zealand Sauvignon Blancs.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
