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In this episode, I talk with Ryan McGuinness, Beverage Director at Shipwright's Daughter in Mystic, Connecticut, about pairing wine with sustainable, seafood-focused cuisine. We explore why red wine can work with seafood, how preparation shapes pairing decisions, and share practical wine pairing tips listeners can use at home, along with guidance on how diners can feel more confident asking for help with wine.

Shipwright's Daughter, a James Beard Award–winning restaurant, is known for its deep commitment to sustainability and its seafood-driven approach to modern New England cuisine. Ryan brings experience from top restaurants in Dublin and New York City to a wine program built around local sourcing, thoughtful hospitality, and food-first pairing decisions.

In our conversation, we discuss:

• Rethinking the "white wine with fish" rule • Pairing red wine with seafood, including Northern Rhône styles • How preparation, texture, and seasoning influence wine choices • Helping diners feel comfortable asking for pairing guidance • Practical wine pairing advice for home cooks • A surprising food and wine pairing to try at home

This episode highlights how thoughtful wine pairing enhances both the dish and the dining experience — whether you're eating out or cooking at home.