This weekend, I experienced something totally new — my very first seafood boil. And spoiler alert: it was an absolute hit. Hubby is officially obsessed, and I’m not mad about it. It was rich, flavorful, surprisingly easy, and just the kind of summer feast that begs to be enjoyed with great wine and cold beer.

In a continued effort to be intentional about when I sip and savor (hello, health journey), I’ve been saving wines for special moments with my husband or close friends. But this dinner? Oh, it deserved a pairing lineup — and lucky for you, I found the perfect trio of whites to match this bold, buttery seafood explosion.

Let’s break it down:
📦 What was in the boil?
🧄 How did I season it?
🍷 And most importantly — which white wine won?

The Seafood Boil Setup

This wasn’t your basic backyard boil. I sourced beautiful snow crab legs, big tiger shrimp, sweet summer corn, and petite Yukon gold potatoes. I wanted it to feel authentic — messy, buttery, and loaded with flavor — but with my own gourmet spin.

At the Fancy Food Show, I picked up a bottle of Chef Paul Prudhomme’s Magic Shrimp Seasoning, and let me tell you — it blew Old Bay out of the water. Bold, zesty, and perfectly balanced, it was the MVP of the pot.

I sautéed tallow and butter (because of course I did), with a generous amount of garlic, and then added Sam Adams Porch Rocker Lemon Radler to the mix for a punch of citrusy brightness. Everything — shrimp, crab, corn, and potatoes — simmered together in this glorious spiced butter-beer bath before I popped the whole thing into a preheated oven at 400°F for 10-12 minutes, just to caramelize and concentrate all that flavor.

The Wines: Three Gorgeous Whites

Now for the best part. I cracked open three stellar white wines — each totally unique — and paired them alongside this summery, savory boil. Here’s how they held up:

Monopole Blanco Seco – Rioja, Spain

This wine won the pairing. Hands down. It’s already one of my favorite Spanish whites — floral and aromatic with layers of stone fruit, white blossoms, and a crisp backbone. But paired with the buttery, garlicky crab and the sweet corn, it absolutely sang. The contrast and complement were next-level. If you’re cooking with bold flavors, you need this on the table.

Collavini T Friulano – Friuli, Italy

I was already sipping this one earlier in the day while tasting for another piece, and I saved a glass for dinner — a brilliant move. With its zippy acidity and delicate almond note, the Friulano balanced the richness of the shrimp like a dream. This wine has a quiet strength that makes it an elegant pairing without stealing the spotlight.

Olianas Vermentino – Sardegna, Italy

Vermentino lovers — take note. This wine is fruit-forward but balanced, with that beautiful honeysuckle-laced charm that Vermentino wears so well. It paired nicely with the dish but was a touch more “porch sipper” than food-forward in this case. That said, it’s an absolute stunner of a summer white, and one I’d drink solo with a seafood skewer or on a hot night with a fresh salad.

Final Verdict: The White Wine That Won

In terms of pairing, the Monopole Blanco Seco was the champion — effortlessly enhancing the dish and becoming part of the experience. The Collavini Friulano came in second, a delicate and precise companion. And while the Olianas Vermentino came in third for this dish, it’s still a top-tier wine for summer sipping.

Why You Should Try a Seafood Boil + White Wine Night

There’s something magical about cracking crab legs with your hands, dipping buttery potatoes into spiced sauce, and sipping chilled white wine between bites. It’s primal, it’s luxurious, it’s ridiculously fun. And if you’ve never tried it at home, now is the time.

Whether it’s a date night, dinner with friends, or just a way to make a random Thursday feel special, this one-pot wonder delivers in flavor, ease, and experience.

So pour the wine, grab the napkins, and prepare to get your hands dirty — because seafood boil season is here, and white wine won.

Cheers to good food, great wine, and savoring the season. Let me know if you try your own version and tag me with your pairings!