A software executive based in Silicon Valley, Antoine Chaya is a senior director of strategic accounts with Oracle Corporation in Redwood Shores. A longtime wine enthusiast, Antoine Chaya enjoys sampling red and white varietals from nearby Napa Valley.

1. Wine Pairing 101: Seafood
Antoine Chaya

2. Introduction
 A software executive based in Silicon Valley, Antoine
Chaya is a senior director of strategic accounts with
Oracle Corporation in Redwood Shores. A longtime wine
enthusiast, Antoine Chaya enjoys sampling red and white
varietals from nearby Napa Valley.
When it comes to wine pairing, seafood dishes often
present some of the most difficult decisions for the wine
drinker. White wine is almost always a good choice for
seafood, particularly for lighter fish. Broiled cod pairs well
with a white Bordeaux or pinot blanc, while dried cod is
best served with a sauvignon blanc or pinot gris. Contrary
to conventional wisdom, meatier fish such as tuna can
actually pair well with lighter red wine varietals such as
pinot noir or merlot.

3. Wine Pairing
 In terms of shellfish, a buttery chardonnay can
accompany both crab cakes and boiled crab.
Oysters are often served with sparkling wine or
chablis, as well as a light pinot noir. Because clams
can be prepared in a number of ways, there are
numerous pairing options. Steamed clams pair well
with sauvignon blanc or white Bordeaux, while clams
in cream sauce are best served with a white
Burgundy or medium-oaked chardonnay.