Food & Wine Matching - Shellfish

Return to main Food and Wine Matching page.

Shellfish

OVERALL WINNER: Like many fish dishes, most shellfish is light-flavoured, so it is the way in which it has been cooked that should determine your choice of wine. So here are two "overall winners" - an Italian White for simply prepared fish, or a White Burgundy for richer dishes.

Crab, Langoustines, Lobster, Moules Mariniere, Oysters, Prawns, Scallops

Crab has a distinctive, powerful flavour which requires a flavoursome wine such as a Viognier or a White Graves. You could match the creamy-chewy flesh of Langoustines and Prawns with a White Burgundy or contrast it with an Italian White.

Lobster is sublime non-Maçon White Burgundy, White Rhône or a mature White Graves, but if you plan to serve it plain then Champagne or Chablis are great choices. Nothing is nicer with Oysters than crisp White wines like Champagne and Chablis.

For Scallops try a Grüner Veltliner or a Chilean Sauvignon Blanc. And Moules Mariniere is perfect with a Muscadet that has been aged on its lees or a White Graves

Your Account

New customer? Register

Wine Knowledge

+44 (0)800 280 2440 (Monday to Friday 9am-6pm, Saturday 10am-4pm)

Registered company 05492886. BB&R Limited, trading as Berry Bros & Rudd, 3 St James's Street, London, SW1A 1EG.

Your name *	Your email *

Friend's name *	Friend's email *

Message
Send to your email address also
* Required
Please Note We promise your friend's details will not be added to our mailing list without their consent. We also promise not to pass details on to any third party, ever.