Puglia is a region surrounded by the sea, and it shows at the table. Its cuisine features an endless variety of seafood dishes: raw fish, soups, fried and grilled specialties. And this is where Apulian wines come into play-with their freshness, minerality, and character, they enhance these recipes beautifully.
A well-chosen wine pairing doesn’t complicate the meal-it makes it flow more smoothly. The right wine highlights the fish without overpowering its delicacy, adding nuance to every bite.
White Wines: Freshness and Minerality
When it comes to seafood, Apulian whites are the natural stars.
Vermentino del Salento, for instance, with its citrus and Mediterranean herb notes, is perfect for raw seafood and fish tartare.
Or take our Ficheto-a blend of Fiano, Malvasia Bianca, and Sauvignon Blanc. It adds aromatic richness and roundness that pairs well with more flavorful dishes like seafood risottos or baked fish.
Rosé Wines: The Salento Classic
Often underrated, rosé has deep roots in Puglia, especially when made from Negroamaro or Primitivo. These are fresh yet structured wines, capable of standing up to more robust dishes.
A Primitivo Salento Rosato is ideal with octopus “alla pignata” (slow-cooked with tomatoes and herbs) or even an eggplant parmigiana served alongside fish. It also works well with fried fish or seafood soups-always enhancing, never overpowering.
Sparkling Wines: A Surprising Match
Yes, Puglia also produces excellent sparkling wines-often made from Bombino Bianco, Chardonnay, or Negroamaro vinified as rosé. Sparkling wines are ideal with seafood because their freshness and bubbles “cleanse” the palate.
They’re great with raw shellfish, gratinéed mussels, and oysters. And they shine with fried dishes, where their effervescence cuts through the oiliness and brings balance to the bite.
Puglia’s seafood cuisine is diverse and rich, yet always grounded in freshness, simplicity, and authenticity. The region’s wines speak the same language-mineral whites, versatile rosés, and lively sparkling wines always find their place at the table.
You don’t need to be a sommelier to make the right pairing: just listen to the dish and look for the same energy in the glass. In Puglia, that’s almost always a guaranteed win.