Hey y’all! As a Southern food enthusiast who’s spent years exploring the perfect wine pairings, I’m excited to share my comprehensive guide on matching wines with everyone’s favorite comfort food – shrimp and grits. Whether you’re serving up a traditional recipe or putting your own spin on this Southern classic, I’ve got you covered with the best wine recommendations.
Understanding Shrimp and Grits Styles
Before diving into wine pairings let’s break down the three main styles of shrimp and grits you’ll encounter
1. Traditional (No Sauce)
- Simple preparation with bacon drippings
- Basic ingredients: shrimp, grits, garlic, green onions
- Buttery and creamy profile without heavy spices
2. Tomato-Based
- Features acidic tomato sauce
- Creates contrast with creamy grits
- Often includes additional seasonings
3. Smoky Sausage Version
- Includes andouille or kielbasa
- Light gravy with smoky flavors
- More complex flavor profile
Best Wine Pairings by Style
Traditional Style Pairings
- New World Chardonnay – My top pick for classic preparations
- Viognier – Great with subtle spice notes
- Full-bodied whites – Complement the creamy texture
Pro tip: Look for these specific bottles:
- Hawkes Home Chardonnay (Sonoma County)
- Truchard Chardonnay (Napa Valley)
- Melville Viognier (Santa Barbara County)
Tomato-Based Sauce Pairings
- Sparkling Rosé – Dances beautifully with tomato acidity
- Barbera – Perfect medium-bodied red option
- Chianti – Classic Italian red that works wonderfully
Sausage and Herb Version Pairings
- Pinot Gris – Especially from Oregon’s Willamette Valley
- New World Pinot Noir – Handles smoky flavors well
- Light to medium-bodied reds – Avoid heavy tannins
My Personal Favorite Pick
After trying countless combinations, I gotta say – Sauvignon Blanc is my go-to choice Here’s why
- Bright acidity cuts through richness
- Citrus notes complement the shrimp
- Versatile enough for most preparations
- Works with both spicy and mild versions
Tips for Choosing Your Wine
When picking your bottle, keep these factors in mind:
- Spice Level
- Spicier dishes → sweeter whites like Riesling
- Mild dishes → dry whites like Chardonnay
- Sauce Type
- Tomato-based → acidic reds or rosés
- Cream-based → full-bodied whites
- Serving Temperature
- White wines: 50-60°F
- Rosés: 50-55°F
- Light reds: 55-60°F
Quick Reference Guide
Here’s a handy table for quick pairing decisions:
| Style | Best Wine Choices |
|---|---|
| Traditional | Chardonnay, Viognier |
| Tomato-Based | Rosé, Barbera, Chianti |
| Smoky/Sausage | Pinot Gris, Pinot Noir |
| Spicy | Riesling, Gewürztraminer |
Final Thoughts
Y’all, remember there ain’t no strict rules here – these are just guidelines based on what I’ve found works best. The most important thing is enjoying your meal with a wine you love. Don’t be afraid to experiment and find your own perfect pairing!
If you’re new to wine pairing, start with a nice Sauvignon Blanc or unoaked Chardonnay. These versatile wines rarely disappoint and won’t break the bank while you’re exploring what works best for your palate.
Happy sipping, and lemme know in the comments what your favorite wine pairing for shrimp and grits turns out to be!
Quick History Of Shrimp & Grits
The Shrimp and grits of today are served in some of the fanciest restaurants in America as well as many greasy spoon diners and dives throughout the south. It’s often dressed up with expensive ingredients and rich sauces but has humble beginnings with the cultures native to the region and the enslaved West Africans brought to America.
The corn native to the U.S. was not the juicy sweet corn on the cob style corn we see today. It needed to be ground and soaked for long periods to extract the vital nutrients. The Native American populations in the region had a long history of grinding this corn and boiling it into a porridge.
In the late 1600s, the enslaved West Africans brought their own flavors to the dish and added in the shrimp caught on the coastal plantations.
This mixing pot resulted in the beginnings of what we know today as shrimp and grits. A dish that was filling, nutritious and prepared quickly with ingredients that were commonly available.
Types of Shrimp And Grits
The long evolution of shrimp and grits has led to three distinct styles of the dish that are commonly prepared today. Each of these styles has a unique flavor profile and is best paired with a different style of wine.
No Sauce
Traditional shrimp and grits were simply grits, shrimp some bacon and its drippings, and maybe some garlic and sliced onions. There was no sauce, just clean great tasting food.
If you’re going old school with your shrimp and grits consider pairing it with a full-bodied white while. Most New World chardonnay will fit the bill here.
We like chardonnay here because this style of shrimp and grits are not at all spicy but quite rich with butter and bacon fat giving them a very creamy profile.
Tomato-Based Sauce
Tomato based sauces added to shrimp and grits have become quite popular these days. Of course, the addition of the acidity from the tomatoes changes the wine pairing drastically.
When shrimp and grits are cooked with a tomato-based sauce, it’s best to reach for red wine. Something with high acidity and tannins will pair well and help to cut through the richness of the dish. A Zinfandel or Grenache would be great options, or even a Valpolicella Ripasso.
With Smoked Sausage
Lately, many chefs have been adding smoked sausage in shrimp and grits recipes. The most common additions are andouille or kielbasa. These dishes often include a very light gravy that carries the smoky flavor of the sausage.
When it comes to pairing wine with smoky and fatty flavors, there are a few things to keep in mind. Generally, you want to go with a bolder wine that will stand up to the smoky flavor. Reds are a good option for this, especially Cabernet Sauvignon or Zinfandel. They have a strong flavor that will complement the smokiness of the dish. As for fatty flavors, you want a wine that will be able to cut through the richness of the dish. A Pinot Grigio or Sauvignon Blanc would be a good choice for this, as they have a light and refreshing flavor that won’t be overpowered by the fat.
How Can Shrimp and Grits Be Next-Level?… Let’s Find Out!
FAQ
What wine is best with shrimp and grits?
Murray suggests pairing it with a bright, substantial wine like a Spanish Cava or Sauvignon Blanc from the U.S. “Both wines have the texture to cut through the cheesy, buttery grits, yet stand up to the richness of the shrimp,” he says.Sep 28, 2022
What drink goes well with shrimp and grits?
Shrimp and grits are a Southern staple and one of the few regional dishes that I find myself craving on a regular basis. To balance out the richness of the rendered bacon, pair this dish with a refreshing gin and tonic. Gin plays beautifully with shrimp, and the lightness of the cocktail will work well day or night.
Do you serve red or white wine with shrimp?
Prawns or shrimp are a great wine match for a crisp fresh white or rosé. Add a dressing or a sauce and you might look for a slightly different pairing.
What’s a good side to go with shrimp and grits?
- Southern Squash Casserole.
- Parmesan Roasted Green Beans.
- Classic Green Bean Casserole.
- Slow Cooker Mac and Cheese.
- Slow Cooker Sweet Potatoes with Bacon.
- Southern Collard Greens.
- Drop Biscuits.
- Oven Roasted Vegetables.