When it comes to pairing seafood with wine, it can be challenging to find the perfect match. Choosing the right white wine to complement seafood can enhance the flavor of the dish and make your dining experience unforgettable. Here, we share some expert recommendations to help you discover the perfect white wine pairings for seafood.
Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling, Muscadet, and Albariño are some of the popular white wine varieties that work well with different types of seafood. Each wine has its unique characteristics, and pairing it with the right seafood dish can bring out the best flavors in both.
Whether you’re a seafood enthusiast or someone who’s looking to experiment with different wine pairings, this article will help you discover the perfect white wine for your seafood dish. So sit back, relax, and let’s dive into the world of white wine and seafood pairings!
Chardonnay: A Classic Seafood Pairing
When it comes to pairing seafood with white wine, Chardonnay is a classic choice that never goes out of style. The wine’s full body and rich texture complement the delicate flavors of fish and shellfish perfectly. The buttery and oaky flavors of Chardonnay also pair well with creamy seafood dishes, such as chowders and bisques.
Chardonnay is also an excellent choice for pairing with lobster. The wine’s rich texture and smooth finish balance out the sweetness of the lobster meat. When pairing Chardonnay with lobster, it’s best to choose a wine with a medium to full body and a slight oakiness.
Another great seafood pairing for Chardonnay is crab. The wine’s buttery flavors and smooth finish complement the sweetness of the crab meat, while its acidity cuts through the richness of the dish. When pairing Chardonnay with crab, it’s best to choose a wine with a slight oakiness and a medium body.
If you’re looking for a Chardonnay that will pair well with a spicier seafood dish, choose a wine with a lower alcohol content and a higher acidity. This will help balance out the heat of the dish and enhance the flavors of the seafood.
Overall, Chardonnay is a versatile wine that pairs well with a wide range of seafood dishes. Whether you’re enjoying a simple grilled fish or a complex seafood stew, a well-chosen Chardonnay can elevate the flavors of your meal to new heights.
Chardonnay: A Classic Seafood Pairing
The Butteriness of Chardonnay Complements Lobster Perfectly
If you’re a seafood lover, you’re probably already familiar with the classic pairing of lobster and Chardonnay. The rich, buttery texture of Chardonnay is the perfect match for the sweet, succulent flavor of lobster. When paired together, the buttery notes in the wine can accentuate the natural sweetness of the lobster, making for a deliciously indulgent experience.
Chardonnay is also a great choice for other shellfish dishes, such as shrimp scampi or crab cakes. The wine’s full-bodied and creamy mouthfeel complements the delicate texture of shellfish, while its bright acidity cuts through any richness in the dish.
For a more elevated seafood experience, try pairing Chardonnay with grilled scallops or lobster tails. The smoky char on the seafood pairs perfectly with the toasty notes in the wine, creating a beautifully balanced flavor profile.
- Cheese Pairing: Aged Gouda
- Herb Pairing: Thyme
- Spice Pairing: Nutmeg
- Preparation: Butter-poached or grilled
- Seasonal Pairing: Fall harvest dishes
- Additional Dishes: Shrimp scampi, crab cakes
If you prefer your seafood with a creamy sauce, such as a rich, indulgent bisque, Chardonnay is still an excellent choice. The wine’s buttery notes will complement the creaminess of the sauce, while its acidity will help cut through the richness, keeping the dish from feeling too heavy.
Overall, Chardonnay is a versatile wine that is a classic pairing for a reason. Its buttery notes and bright acidity make it the perfect complement to a wide variety of seafood dishes, from delicate shellfish to rich, indulgent lobster bisque. So, next time you’re enjoying a seafood feast, reach for a bottle of Chardonnay and raise a glass to the perfect pairing!
Oaked Chardonnays Stand Up to Rich and Creamy Seafood Dishes
If you’re serving seafood dishes that are rich and creamy, an oaked Chardonnay is an excellent choice to pair with them. The oakiness of the wine helps to cut through the richness of the dish, while the full body and creamy texture of the wine complement the creaminess of the seafood. When selecting an oaked Chardonnay, look for notes of vanilla, toast, and caramel, which are often imparted by the oak barrels. These flavors can add complexity to the pairing and enhance the overall dining experience.
Some of the best seafood dishes to pair with an oaked Chardonnay include lobster bisque, creamy seafood pasta, and crab cakes with aioli. The wine can also stand up to richer fish dishes, such as salmon with a buttery sauce or pan-seared scallops with a creamy risotto. When pairing an oaked Chardonnay with seafood, it’s important to ensure that the wine is not too heavily oaked, as this can overwhelm the delicate flavors of the seafood.
One of the reasons that oaked Chardonnays pair so well with seafood is the acidity of the wine. The acidity helps to balance the richness of the dish and cut through any heavy flavors. Additionally, oaked Chardonnays tend to be fuller-bodied wines, which can hold up to the bold flavors of seafood dishes. The oak barrels used in the winemaking process also contribute to the wine’s creamy texture, which can help to enhance the creaminess of seafood dishes.
- Flavors to look for: vanilla, toast, caramel
- Best seafood dishes: lobster bisque, creamy seafood pasta, crab cakes with aioli
- Other dishes: salmon with a buttery sauce, pan-seared scallops with a creamy risotto
- Acidity: helps to balance richness and cut through heavy flavors
- Full-bodied: can hold up to bold seafood flavors
- Creamy texture: enhances the creaminess of seafood dishes
Overall, an oaked Chardonnay can be an excellent choice when pairing wine with rich and creamy seafood dishes. Look for a wine that is not too heavily oaked and has a good balance of acidity and creaminess. With the right pairing, you can elevate your seafood dish and create a memorable dining experience.
Unoaked Chardonnays Bring Out the Delicate Flavors in White Fish
For those who prefer a lighter white wine with their seafood, an unoaked Chardonnay is an excellent choice. With its crisp acidity and lighter body, unoaked Chardonnays complement the delicate flavors of white fish such as cod, halibut, and sea bass.
Unoaked Chardonnays are made without aging the wine in oak barrels, which allows the natural flavors of the grape to shine through. This results in a wine that is less buttery and less oaky than its oaked counterpart. Instead, unoaked Chardonnays tend to have notes of citrus, green apple, and tropical fruit, which pair well with the subtle flavors of white fish.
When pairing an unoaked Chardonnay with white fish, it’s important to consider the preparation of the dish. Lighter preparations such as grilled, roasted, or poached white fish will pair well with an unoaked Chardonnay. Avoid heavy sauces or creamy preparations, as these can overwhelm the delicate flavors of the fish and the wine.
- Chablis: A French Chardonnay from the Burgundy region, with notes of green apple and lemon, and a mineral finish.
- Château de la Greffière Mâcon: A unoaked Chardonnay from the Mâconnais region of Burgundy, with notes of tropical fruit and a crisp acidity.
- River Road Unoaked Chardonnay: A California Chardonnay with bright citrus and green apple notes, and a clean finish.
- Domaine de la Pépière Muscadet: A French white wine from the Loire Valley, with bright citrus and green apple notes, and a slight effervescence.
- Dr. Loosen Riesling Trocken: A German Riesling with notes of green apple, peach, and lime, and a crisp acidity.
- Kim Crawford Unoaked Chardonnay: A New Zealand Chardonnay with notes of citrus and tropical fruit, and a bright acidity.
Overall, an unoaked Chardonnay is a great choice for those looking for a lighter wine to pair with white fish. With its crisp acidity and bright fruit flavors, it complements the delicate flavors of white fish without overpowering them.
Pinot Grigio: A Refreshing Choice for Light Seafood Dishes
If you’re looking for a wine that’s light and refreshing to pair with your favorite seafood dishes, Pinot Grigio is a great option. This popular white wine is known for its crisp acidity and citrus flavors that complement the delicate flavors of light seafood dishes perfectly.
Pinot Grigio is a versatile wine that can be enjoyed with a variety of seafood dishes, including shrimp scampi, grilled fish, and ceviche. Its bright, clean flavors make it a refreshing choice for warm weather meals or any time you want a wine that won’t overpower your food.
When pairing Pinot Grigio with seafood, look for bottles that are dry and unoaked. The wine’s acidity helps to cut through the richness of the seafood, while its light body won’t overpower delicate flavors. Try serving Pinot Grigio chilled to bring out its refreshing qualities and enjoy with your favorite seafood dishes.
Pinot Grigio Enhances the Freshness of Sushi and Sashimi
If you are a sushi or sashimi lover, you will be delighted to know that Pinot Grigio is the perfect accompaniment to these light, fresh seafood dishes. With its crisp acidity and delicate flavors, Pinot Grigio will complement the subtle flavors of raw fish without overpowering them. Its light-bodied nature also helps to cleanse the palate between bites.
Pinot Grigio pairs particularly well with nigiri, which is a type of sushi consisting of a small ball of rice topped with a thin slice of raw fish, such as tuna or salmon. The wine also goes well with sashimi, which is thinly sliced raw fish served without rice.
When choosing a Pinot Grigio to pair with your sushi or sashimi, look for a bottle with bright citrus and green apple notes. These flavors will complement the freshness of the fish and bring out the best in both the wine and the food.
Sauvignon Blanc: A Versatile Wine for All Types of Seafood
The crisp acidity of Sauvignon Blanc pairs well with shellfish. Whether you’re enjoying a platter of oysters or a steaming bowl of mussels, the bright acidity of Sauvignon Blanc cuts through the richness of the shellfish and cleanses your palate for the next bite.
Sauvignon Blanc complements grilled seafood. Grilled shrimp, scallops, and fish are popular dishes during the summer months. The herbaceous and grassy notes of Sauvignon Blanc add depth and complexity to the charred flavors of grilled seafood, making it a perfect pairing for your next backyard barbecue.
Sauvignon Blanc is a great match for seafood salads. From classic Caesar salads with grilled shrimp to more complex seafood salads with octopus, squid, and mussels, Sauvignon Blanc’s crisp and refreshing acidity complements the briny flavors of seafood and the acidity of the dressing.
Sauvignon Blanc works well with spicy seafood dishes. Spicy seafood dishes like shrimp curry, seafood gumbo, or ceviche can be challenging to pair with wine due to their bold flavors and heat. Sauvignon Blanc’s high acidity and herbal notes balance the heat and add a refreshing counterpoint to the spiciness.
Sauvignon Blanc is a perfect wine for sushi. Sushi is a delicate and nuanced cuisine that requires a wine that won’t overpower it. Sauvignon Blanc’s bright acidity, herbal notes, and minerality complement the freshness and subtle flavors of sushi, making it an ideal pairing.
Whether you’re a seafood lover or just looking for a refreshing wine to enjoy on a warm summer evening, Sauvignon Blanc is a versatile wine that pairs well with all types of seafood. Try it with your favorite seafood dish and experience the magic of this delicious pairing.
Sauvignon Blanc Matches Perfectly with Seafood Pasta Dishes
Seafood pasta dishes can be heavy and rich, so it’s important to find a wine that can balance out those flavors without overwhelming them. Sauvignon Blanc is an excellent choice for this task, with its bright acidity and herbal notes. The wine’s crispness helps cut through the richness of the pasta sauce while enhancing the seafood flavors.
When pairing Sauvignon Blanc with seafood pasta dishes, it’s important to consider the sauce. Cream-based sauces work well with oaked Sauvignon Blanc, while lighter sauces are better suited for unoaked or lightly oaked versions. Some recommended seafood pasta dishes to pair with Sauvignon Blanc include linguine with clams, shrimp scampi, and seafood Alfredo.
Another reason why Sauvignon Blanc is a great choice for seafood pasta dishes is its versatility. It pairs well with a wide range of seafood, including shellfish, white fish, and even salmon. This makes it an ideal wine to have on hand when serving a seafood pasta dish to a group with varying tastes and preferences.
Grilled Shrimp and Sauvignon Blanc Pair Exceptionally Well Together
If you’re looking for the perfect wine to pair with your grilled shrimp, look no further than Sauvignon Blanc. The crisp acidity and refreshing citrus notes of Sauvignon Blanc complement the delicate flavor of grilled shrimp.
When grilling shrimp, try marinating them in a mixture of olive oil, garlic, and herbs to add depth of flavor. A Sauvignon Blanc with bright citrus notes, such as grapefruit and lime, will bring out the natural sweetness of the shrimp while cutting through the richness of the marinade.
For a more complex pairing, consider serving your grilled shrimp with a tropical salsa made with pineapple, mango, and jalapeno. The fruity and spicy notes of the salsa are perfectly balanced by the bright acidity of a Sauvignon Blanc.
If you prefer a more herbaceous flavor profile, try pairing your grilled shrimp with a Sauvignon Blanc that has grassy and herbaceous notes, such as fresh-cut grass, bell pepper, and thyme. The wine’s herbaceous qualities will enhance the grilled flavor of the shrimp, making for a delicious and satisfying pairing.
Overall, the crisp and refreshing qualities of Sauvignon Blanc make it an ideal pairing for grilled shrimp, whether served simply with a squeeze of lemon or dressed up with a flavorful marinade or salsa.
Riesling: A Sweet and Sour Pairing for Seafood with Spices
Riesling is a versatile wine that can pair well with a variety of seafood dishes, especially those with a bit of spice. The sweetness in Riesling complements the heat in spicy dishes, creating a delicious balance of flavors.
One of the best seafood dishes to pair with Riesling is a spicy seafood stir-fry. The sweetness in the wine helps to balance the heat from the spices, while the acidity cuts through the richness of the seafood.
Riesling also pairs well with dishes that have a sour or tangy flavor, such as ceviche or other citrus-based seafood dishes. The acidity in the wine complements the sourness in the dish, creating a refreshing and balanced flavor combination.
Riesling’s Acidity Cuts Through Spicy Thai and Indian Seafood Dishes
Riesling is a versatile wine that complements many different types of seafood dishes. However, its sweetness and acidity make it particularly well-suited for spicy Thai and Indian seafood dishes. The sweetness of the wine balances the heat of the spices, while the acidity cuts through the richness of the dishes, creating a harmonious balance of flavors.
Riesling is also a great choice for seafood dishes that are marinated or seasoned with citrus fruits or vinegar. The wine’s acidity enhances the tartness of the citrus or vinegar, while its sweetness complements the natural sweetness of the seafood.
When pairing Riesling with seafood, it’s important to consider the cooking method and flavor profile of the dish. For grilled or roasted seafood with bold flavors, such as garlic or herbs, a dry Riesling is a great choice. For seafood dishes with milder flavors, such as poached or steamed fish, a slightly sweet Riesling can enhance the delicate flavors of the seafood.
Off-dry Rieslings Balance Out the Saltiness of Soy Sauce in Seafood Stir-Fry
Seafood stir-fry dishes often contain soy sauce, which can be quite salty. To balance out the saltiness and add a touch of sweetness, an off-dry Riesling can be a perfect pairing. The wine’s sweetness will complement the flavors of the dish, while the acidity will help cut through the rich flavors.
An off-dry Riesling can also be paired with other Asian-inspired seafood dishes, such as miso-glazed salmon or shrimp with ginger and garlic. The sweetness of the wine will balance out the heat and spice of these dishes, making for a delicious and harmonious pairing.
When choosing an off-dry Riesling for seafood stir-fry, look for wines from cooler regions such as Germany, Austria, or the Finger Lakes region of New York. These wines will typically have higher acidity levels, which will help cut through the saltiness of the soy sauce and enhance the flavors of the dish.
Crab and lobster are some of the most luxurious and delicious seafood options available, and pairing them with the right wine can truly elevate the dining experience. Riesling with a touch of sweetness is an excellent choice for these delicacies, as the wine’s sweetness complements the richness of the seafood, while the acidity cuts through any buttery or creamy flavors.
When choosing a Riesling to pair with crab or lobster, look for wines with a touch of residual sugar, as this sweetness can help balance out any brininess or saltiness in the dish. Additionally, a slightly chilled Riesling can bring out the bright, citrusy notes in the wine, which can add a fresh contrast to the richness of the seafood.
If you prefer your crab or lobster with a bit of spice, an off-dry Riesling can be a great option. The wine’s sweetness can help tame the heat of spicy sauces or seasonings, while the acidity can cut through any oiliness or heaviness in the dish.
Muscadet: A Perfect Match for Oysters and Other Shellfish
Refreshing: Muscadet is a light-bodied white wine that has a refreshing quality that complements the briny and salty taste of oysters and other shellfish. Its high acidity helps to balance out the richness of the seafood and provides a clean finish to every bite.
Crisp: Muscadet is a crisp wine with a minerality that enhances the flavors of shellfish. The wine’s citrus notes of lemon and grapefruit can bring out the natural sweetness of the seafood, making every bite taste more delicious.
Terroir: Muscadet comes from the Loire Valley region in France, where the wine is made from the Melon de Bourgogne grape. The region’s terroir, with its limestone and clay soils and oceanic climate, gives Muscadet its unique character, which complements the flavors of shellfish perfectly.
Food-Friendly: Muscadet is a versatile wine that can be paired with a variety of seafood dishes, including clams, mussels, and shrimp. Its bright acidity can also cut through creamy sauces, making it an excellent match for dishes like seafood chowder or creamy pasta with shellfish.
Muscadet’s Briny Flavors Complement Oysters Beautifully
Oysters are the perfect pairing for Muscadet, a dry white wine that hails from the Loire Valley in France. The briny flavors of the oysters are complemented beautifully by the minerality of the wine. Muscadet is also a great match for other shellfish, such as clams, mussels, and scallops.
The crisp acidity and bright citrus notes of Muscadet make it a refreshing choice for pairing with seafood. It’s a versatile wine that can be served with both raw and cooked preparations. For a classic pairing, try a dozen oysters on the half shell with a bottle of Muscadet.
Muscadet is often referred to as the “wine of the sea” due to its affinity for seafood. It’s a light-bodied wine that doesn’t overpower delicate flavors, making it a great choice for lighter seafood dishes. Muscadet is also an affordable option, so you can enjoy a bottle with your favorite seafood without breaking the bank.
When selecting a Muscadet, look for wines labeled “sur lie,” which means that the wine has been aged on its lees, or sediment, for several months. This process gives the wine a richer texture and more complex flavors, which pairs well with the briny flavors of oysters and other shellfish.
Muscadet’s High Acidity Cleanses the Palate Between Bites of Rich Shellfish
Muscadet is an excellent wine to pair with rich and buttery shellfish such as lobster and scallops. The high acidity of the wine helps to cut through the richness of the dish, providing a refreshing and cleansing effect on the palate.
Additionally, the crisp and refreshing flavors of Muscadet make it an ideal match for raw shellfish, particularly oysters. The briny and mineral notes in the wine complement the salinity of the oysters, resulting in a perfect pairing.
When selecting a bottle of Muscadet, it’s important to look for wines labeled “sur lie,” which indicates that the wine has been aged on the lees, or leftover yeast cells, for an extended period. This process adds complexity and depth to the wine, making it an even better match for shellfish.
Muscadet’s Mineral Notes Complement the Delicate Flavors of Clams and Mussels
If you’re enjoying a plate of fresh clams or mussels, a glass of Muscadet is the perfect companion. The wine’s high acidity and mineral notes complement the delicate flavors of these shellfish, enhancing their natural brininess.
Muscadet’s subtle flavors make it a versatile wine that pairs well with a variety of seafood dishes. It’s particularly well-suited to steamed or grilled clams and mussels, where the wine’s minerality and acidity help to bring out their unique flavors.
When choosing a Muscadet to pair with your shellfish, look for wines labeled “sur lie,” which means they were aged on the lees (spent yeast cells) for several months. This gives the wine a slightly creamy texture and adds to its complexity, making it an even better match for shellfish.
Overall, Muscadet’s mineral notes and bright acidity make it a perfect pairing for delicate seafood dishes, especially clams and mussels. Give it a try at your next seafood feast and see for yourself why it’s such a popular choice among wine lovers.
Albariño: A Spanish Wine with a Refreshing Acidity for Grilled Seafood
Albariño is a Spanish white wine that is perfect for grilled seafood. The wine has a bright acidity that pairs well with the smokiness of grilled fish and shellfish.
The citrusy flavors of Albariño also complement the sweetness of seafood, such as scallops and prawns, making it an excellent choice for a summer seafood barbecue.
Albariño’s light body allows it to pair well with grilled fish that have a delicate flavor, such as sea bass or flounder. The wine’s refreshing acidity cleanses the palate between bites, making it an ideal match for seafood dishes that are heavy on butter or cream sauce.
Overall, Albariño is a versatile wine that pairs well with a variety of grilled seafood dishes. Its bright acidity, citrusy flavors, and light body make it an ideal match for a summer seafood feast.
Albariño’s Citrus Notes Complement Grilled Shrimp and Scallops Perfectly
If you’re looking for the perfect wine to pair with grilled shrimp and scallops, look no further than Albariño. The wine’s bright acidity and refreshing citrus notes are a perfect complement to the rich flavors of grilled seafood.
When selecting an Albariño to pair with grilled seafood, look for one that is crisp and acidic. This will help to cleanse the palate between bites and keep the flavors of the seafood from becoming overwhelming.
If you’re grilling seafood with a spicy marinade or seasoning, consider pairing it with a slightly sweeter Albariño. The wine’s sweetness will help to balance out the heat and bring out the flavors of the seafood.
Albariño is also a great choice for grilled fish and shellfish. The wine’s bright acidity and citrus notes are a perfect match for the delicate flavors of these dishes. So next time you’re firing up the grill, be sure to reach for a bottle of Albariño to pair with your seafood.
Albariño’s Bracing Acidity Matches Beautifully with Grilled Octopus
Albariño is a Spanish white wine that is perfect for pairing with grilled octopus. The wine’s bracing acidity helps to cut through the rich, oily texture of the octopus, while its bright citrus flavors complement the dish’s bold flavors. When choosing an Albariño to pair with grilled octopus, look for one that has a mineral undertone and a crisp finish. This will help to bring out the flavors of the dish while cleansing the palate between bites.
Albariño’s Refreshing and Crisp Profile Complements Grilled White Fish Perfectly
If you’re looking for a wine to pair with grilled white fish, Albariño is an excellent choice. The wine’s high acidity and citrus notes cut through the rich, oily flavors of the fish, providing a refreshing contrast. The wine’s crisp profile also complements the texture of the fish, providing a light and clean finish to each bite.
When choosing an Albariño to pair with grilled white fish, look for bottles that are from the Rías Baixas region of Spain, where the grape is most commonly grown. The wines from this region tend to have a more pronounced acidity and minerality, which work well with the delicate flavors of the fish.
Some popular varieties of white fish to pair with Albariño include halibut, cod, and sea bass. These fish have a mild, buttery flavor that is enhanced by the wine’s bright, citrus notes.
Overall, Albariño is a versatile wine that can be paired with a wide range of seafood dishes, including grilled white fish. Its refreshing acidity and crisp profile make it an excellent choice for those looking to enjoy a light and flavorful meal.
Frequently Asked Questions
What are some popular white wine varietals that pair well with seafood?
There are several white wine varietals that are commonly paired with seafood, including Muscadet, Albariño, Sauvignon Blanc, Pinot Grigio, Chardonnay, and Riesling. Each of these varietals has its own unique characteristics that complement different types of seafood, so it’s important to choose a wine that matches the specific flavors of the dish you’re serving.
How do I know which white wine to pair with my seafood dish?
When choosing a white wine to pair with seafood, consider the flavor profile of the dish. For example, if the dish is light and delicate, choose a light-bodied wine like Muscadet or Pinot Grigio. If the dish is richer and heavier, a full-bodied Chardonnay may be a better match. It’s also important to consider the cooking method and seasoning of the dish.
Can I pair red wine with seafood?
While it’s generally recommended to pair white wine with seafood, there are some red wines that can work well with certain types of seafood. For example, a light-bodied Pinot Noir can be a good match for salmon or tuna, while a medium-bodied Merlot can complement grilled swordfish. However, it’s important to keep in mind that red wine can overpower the delicate flavors of many types of seafood.
What should I consider when serving white wine with seafood at a party?
When serving white wine with seafood at a party, it’s important to offer a variety of options to accommodate different tastes and preferences. Consider offering a range of varietals, from light-bodied options like Muscadet to fuller-bodied options like Chardonnay. It’s also a good idea to have both dry and sweet wines available, as some seafood dishes may pair better with sweeter wines.
Are there any seafood dishes that do not pair well with white wine?
While white wine is a popular pairing for seafood, there are some seafood dishes that may not work well with white wine. For example, heavily spiced dishes like Cajun-style shrimp or blackened fish may be too overpowering for many white wines. Additionally, some shellfish like clams and oysters may pair better with sparkling wine or champagne.
Can I use cooking wine when preparing seafood?
While cooking wine can be a convenient and affordable option when preparing seafood dishes, it’s generally not recommended. Cooking wines are often high in salt and can have a harsh flavor that can detract from the natural flavors of the seafood. Instead, opt for a quality white wine that you would enjoy drinking on its own to enhance the flavors of your dish.