Overall Winners: White Graves, Chablis, Champagne, Muscadet
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" - a White Graves
for simply prepared fish, or a White Burgundy and Champagne
for richer dishes.
Crab: Viognier or White Graves
Crab has a distinctive, powerful flavour which requires a fruity, weighty wine such as a Viognier, Southern French white blend of Roussanne, Marsanne or a White Graves
Langoustines and Prawns: White Burgundy, Italian Whites
You could match the creamy-chewy flesh of Langoustines and Prawns with a White Burgundy or contrast it with an Italian Pinot Gris
, Garganega (Soave)
is a great match: widely planted in northern Sardinia but also found in Tuscan and Ligurian coasts. Its wines are particularly popular to accompany fish and seafood.
Lobster: Champagne or Chablis
Lobster Mayonnaise is sublime with White Burgundy (Puilly-Fuisse
), New Zealand Chardonnay
a mature dry White Graves
, but if you plan to serve it plain then Champagne
are great choices.
Oysters: Muscadet, dry Champagne, Chablis
The briny, salty, steely flavours of oysters require crispy, dry, stony, minerally or flinty wines such as Muscadet de Sevre et Maine
. Also worth trying the Languedoc’s perfect oyster match: Picpoul de Pinet
Scallops: Grüner Veltliner or a Chilean Sauvignon Blanc
has the spice intensity to stand up to complex flavours in dishes like scallops with chilli and garlic. Albarino
could also be a match.
Moules Marinieres: Muscadet, White Graves
Moules Mariniere is perfect with a Muscadet
that has been aged on its lees or a White Graves
for a wine recommendation to match a dish not on this page.
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page or read more about Wine and Fish pairing