Elevate Your Seven Fishes Dinner with These Expert-Approved Wine Pairings

The Feast of the Seven Fishes is one of the season’s most beloved traditions, and doing as the Italians / Italian-Americans do means having enough wine for your cup to runneth over. However, seeking out seven different wines can feel like a daunting task—which is why our experts have done the hard work for you. In anticipation of one of the year’s most festive feasts, our team has put together seven bottle-specific pairings that requires nothing more than looking to your go-to stash of Sommsation wines. Don’t have the exact bottles on hand? Similar replacements will certainly work, though be sure to bookmark this page for a later date to experience these perfect pairings in all of their glory post-holiday season.  

Linguine with Clams - Alberto Oggero Valle Dei Lunghi Bianco 
Linguine with clams is a Seven Fishes staple, and pairing it with a bottle of Arneis is sure to make the dish shine. “Arneis is a variety that I love for its distinctive characteristics,” says Dani Tersigni, Client Account Manager at Sommsation. Tersigni reveals that fruit for this special bottle comes from the estate’s Anime vineyard, which is home to 80-year-old Arneis vines. “Arneis is a medium-bodied white wine with a refreshing acidity, but not too much of it,” she says, describing it as the perfect pairing with linguine and clams. “The wine’s body can stand up to the bold flavors of garlic and extra virgin olive oil, while enhancing every bite with its subtle yet complementary notes,” she says.

Battered Fried Whole Smelts - Ca' Del Prete Rossoameta Pet Nat Rosato
"This is a pretty wild pairing, and is sure to be a stand out of the seven courses,” says Elyse Lovenworth, Lead Sommelier at Sommsation. Lovenworth notes that the wine’s earthiness, as well as the influence of concrete tanks used in its production, marry perfectly with the sweet, rich flesh of the smelts. “The red berry and herbaceous notes (sage, mint) of the wine blend seamlessly with the natural umami character of the smelts,” she says, stating that the the acidity, texture, and mild effervescence of this pét-nat rosato cut through the fried batter coating, which ultimately creates a refreshing balance on the palate.

Poached Halibut - Alexana Winery Hillsides Pinot Gris
Holiday gatherings are synonymous with large amounts of food and wine, which is why Amanda Nichols, Vice President of Revenue at Sommsation, notes that pacing herself through courses at her family’s annual Feast of the Seven Fishes is key. To help keep the palate refreshed, Nichols recommends reaching for Alexana’s Pinot Gris, crafted by the legendary Doc Revannna in the Willamette Valley. Fruit for the wine comes from three separate vineyard sites and is vinified in a combination of steel and oak. “This bottle makes for a perfect and light pairing,” she says, stating that the wine's citrus zip and the bright acidity animate the poached halibut without overpowering it.

Fried Calamari - Ladera Vineyards Sauvignon Blanc
Sauvignon Blanc is generally a reliable choice when paired with fried fish, and the proof is in this seamless pairing, curated by Senior Data Analyst at Sommsation, Alexander Blaha. “The delicate flavor of the calamari is enhanced, but not overwhelmed by the crisp citrus and zest of the Sauvignon Blanc,” he says. Fruit for this wine hails from Ryan’s Vineyard, located in the Oak Knoll AVA of the Napa Valley, and is fermented in French oak barrels (12% new, 58% neutral) and stainless-steel barrels (30%) prior to aging for six months sur-lie. “It’s my favorite way to kick off our family's feast!” Blaha exclaims.

Bouillabaisse - Marcalberto Winery Nature Alta Langa
Hugo Arias, Sommelier at Sommsation, describes bouillabaisse as the ultimate seafood recipe, as its preparation method calls for a handful of different fish, including mussels, clams, flaky white fish, and more. “Complex, flavorful, delicate, and aromatic, this is a dish that can only be matched with a wine with the same qualities—and this sparkling bottle from Piedmont delivers everything and more,” he says. Crafted entirely from Pinot Noir, the wine is vinified using the traditional method and ages for seven months on the lees prior to disgorgement. “Fresh, vibrant, and expressive, the wine complements all the richness and elegance of the dish,” Arias says.

Sea Scallops - Archetype 12 Wines The Citizen Pinot Noir
Forget the stereotypes of the past—our CEO Danielle Diliberti’s pairing is proof that red wines and fish dishes can be a match made in heaven. “I prefer red wines with a quality meal, and don't mind breaking the traditional rules of ‘white wine and fish’ pairings,” she says. However, when seeking out reds to sip with fish, Diliberti notes that sticking with light-bodied picks is key—and that this expressive Pinot Noir from Archetype 12 perfectly fits the bill. “The light body of red wine complements the flavor of a hearty scallop—and even more so if you're doing it with a garlic sauce!” she exclaims, describing the wine as elegant, fruit forward, and delicious.

Spice and a bit of residual sugar are a match made in heaven, which is why Master Sommelier Michael Meagher reaches for off-dry Riesling with lobster fra diavolo. “The Mt. Beautiful Riesling is subtly off-dry, which makes it incredibly versatile for food pairings, especially with spicy heat,” he explains, citing the wine’s delightful balance of bright citrus flavors, honeysuckle notes, and crunchy minerality. Produced in New Zealand’s North Canterbury appellation, the wine is fermented with aromatic yeasts, aged on the lees, and bottled at a moderate 11.5% ABV. “The wine is deftly able to counterbalance the heat and richness of lobster fra diavolo, enhancing the complex flavors and spice, while highlighting the delicacy of the lobster,” Meagher affirms.

From our Sommsation family to yours, we wish you a joyful, wine-filled holiday season ahead!