Surf and turf—what two other words say “YUM!” quite like these? If you’re like me, it’s the first menu item you look for when you step out for a nice dinner. And it’s on the menu at home when you BBQ out on the deck.

The turf part is usually pretty easy for us because you just can’t beat a great tenderloin filet. The surf can be a combination of many things, from shrimp, crab, or lobster to seared sea scallops, Oysters Rockefeller, shellfish or stuffed mushrooms. I’m getting hungry just writing about this!

No matter where I go for this dinner favorite, the choices of a wine to pair with this combination are pretty wide and varied. Here are a few red and white suggestions that help make this type of meal complete.

Closerie des Alisiers Chablis 2013- Vieilles Vignes

On the Nose: Fresh white flowers and tart lemon followed by a delicious mineral finish.

Poppy Pinot Noir 2013- Monterey County, California

On the nose: Raspberry and spice ending with a soft, silky finish.

Vietti Roero Arneis 2013- Piedmont, Italy

Medium dry with citrus melon and hints of almonds, ending with a crisp acidity.

I always look forward to a shellfish dinner and I hope you try one of these great wines with your next surf and turf meal.

Cheers!

Simone