Shellfish And Seafood Wine Pairing

Just like a squirt of lemon juice of a dash of vinegar elevates oysters, mussels and shrimp, wine lends its acidity to seafood to accentuate its fresh flavour reminiscent of the sea.

Pair shellfish and seafood with crisp white wine, preferably from cold or coastal regions, where the wine has evolved for centuries to be the appropriate partner for local seafood feasts.

Chardonnay, Chenin Blanc, Muscadet, Pinot Gris, Sauvignon Blanc and even Riesling and lesser-known varieties, such as Clairette, Piquepoul and Semillon, are ideal with seafood dishes. Stay away from oak-aged white wine unless you cook the seafood with butter. Dry, citrusy white wine with a long mineral finish is what you need to let the seafood do the talking.

You’ll find extraordinary seafood wine in France coming from all regions, from Burgundy and Alsace to Languedoc and the Loire. And don’t forget about sparkling wine. Dry Crémant and Champagne are extraordinary when paired with crustaceans. Discover our wine selection for seafood and shellfish below and enjoy the bounty of the sea!