In Episode 53 of the Cooking Chat Food & Wine Podcast, I talk with Ryan McGuinness, Beverage Director at Shipwright's Daughter in Mystic, Connecticut. Shipwright's Daughter is a James Beard Award-winning restaurant known for its commitment to sustainability and its seafood-driven approach to modern New England cuisine.
In this episode
Ryan shares how he builds a wine program around local seafood and thoughtful sourcing, and why traditional pairing "rules" - like always choosing white wine with fish - don't tell the full story.
- Rethinking the classic "white wine with seafood" assumption
- When red wines can work beautifully with seafood dishes
- How preparation and seasoning influence wine pairing decisions
- Helping diners feel comfortable asking for wine guidance at a restaurant
- Practical wine pairing tips you can apply at home
- A surprising pairing to try for yourself
Whether you're dining out or cooking at home, this conversation offers practical insights into pairing wine with seafood and building confidence at the table.
About today’s guest
Ryan McGuinness grew up in Westport, Connecticut and earned a degree in Chemistry from Roger Williams University. After college, he spent time in Napa Valley, where working with Cain Vineyards and other producers in the Spring Mountain AVA sparked his interest in the wine profession and deepened his appreciation for site-driven wines.
He later moved to New York City and completed the sommelier program at the International Culinary Center. Ryan is a certified sommelier and member of the Court of Master Sommeliers, and a recipient of the Walter Clore Award and Scholarship.
Before joining Shipwright's Daughter, Ryan worked in several highly regarded restaurants. In New York, he held roles at Betony as sommelier, captain, and service manager, and later served as Head Sommelier and Captain at L'Atelier de Joël Robuchon. Most recently, he was Wine Director and Service Manager for The Mercantile Group in Dublin, Ireland.
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