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Which Wines Should You Serve With a Seafood Platter?

Oysters, prawns, clams, crayfish, shrimps, sea urchins, whelks, crabs.... It's not always easy to match a well-stocked seafood platter with a wine. Which one should you choose? Find out how to match this kind of feast with the right wine for a successful food and wine pairing!

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Plateau de fruits de mer

SAUVIGNON: A STAPLE WITH SHELLFISH


A seafood platter is composed of different elements rich in texture and flavoaur. Some of these elements can be raw or cooked. It may therefore seem difficult and complicated to match a wine with such a rich aroma. For a classic and error-free pairing, choose a Muscadet from Loire. With its straightforward mouthfeel, mineral, floral and iodine flavours, Muscadet goes well with all elements of the seafood platter. This dry white wine from the Loire region is indeed ideal thanks to its liveliness, its tonic side and its nice length in the mouth. With a Muscadet, your match is 100% guaranteed!

Dry white wines made from the Sauvignon grape are the wines of choice to accompany a seafood platter. The Loire Valley is a goldmine for accompanying shellfish and crustaceans! Sauvignon is particularly well expressed in this vineyard with appellations such as Quincy, Reuilly, Sancerre, as well as some Saumur AOC wines. With its rich limestone and flint soils, its citrus and fresh herb aromas, Sancerre is probably the best gift you can give to your seafood eating friends! While Muscadet is a classic with shellfish, you will find more complexity and emotion with these other Loire appellations.

Oysters are an important part of a seafood platter. Try to sublimate this mollusc with an appropriate wine. For oysters from the Arcachon Basin, which are often eaten plain, without artifice, opt for a local choice. We recommend two vintages from the Bordeaux vineyards. Mostly composed of Sauvignon grapes, with notes of citrus and a nice minerality, we recommend a cuvée from the AOC Entre-deux-mers as well as a cuvée from Mouton Cadet in the AOC Bordeaux:

ENTRE-DEUX-MERS - CHATEAU TURCAUD

MOUTON CADET BLANC - BARON PHILIPPE DE ROTHSCHILD

WHITE WINES OF THE LOIRE

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SANCERRE AOC WINES

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Plateau de fruits de mer - homard, langoustes & langoustines

RELY ON BURGUNDY TO HIGHLIGHT LOBSTERS, CRAYFISH AND CRAWFISH.


Does your seafood spread include lobsters, crayfish and crawfish? These noble crustaceans are likely to set the tone for the food and wine pairing because of their refined character. Indeed, their flesh is dense and their aromatic profile is rich. Delicate, round white wines should be preferred. The wines of Chablis, with their unparalleled minerality and finesse, fit the bill, as do the prestigious wines of the Burgundy appellation Puligny-Montrachet. The wines of these two AOCs not only enhance the lobster, crayfish and langoustine, they are also a perfect match for the other elements of the dish.

CAUTION: Some white Burgundy wines may have spent time in oak barrels, which gives them a vanilla, woody taste. It is best to avoid wines with a pronounced oak taste, as this does not go well with the iodine in seafood.

CHABLIS

Find our selection of Chablis AOC wines

Riesling et fruits de mer

A RIESLING FOR YOUR SEAFOOD


To accompany your seafood platter, try an Alsatian Riesling. These wines from a northern terroir with harsh winters express themselves through their surprising freshness. The controlled acidity and the impressive minerality of these wines go well with all the elements of a seafood platter. Rich and fruity with a nice length on the palate, Rieslings are the perfect partners for a fresh pairing!

SELECTION OF RIESLINGS FROM ALSACE

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Champagne brut pour un apéro fruits de mer

BRUT CHAMPAGNE FOR A FESTIVE APERITIF!


It is not uncommon for a seafood platter to be served at the table on special occasions, especially during the holiday season. A great occasion calls for a festive touch and the king of festive wines is Champagne! With their great freshness and lovely fruity and floral notes, Champagnes are a perfect match for seafood. Not only do they match elegantly with all the elements on the platter, they also fit in perfectly with the rest of the meal. Fine and refined, Champagne is an excellent introduction to a range of white, rosé or red wines. There is no risk of altering the palate for the continuation of the wines. In addition, the fine bubbles of Champagne renew the taste buds by breaking up the sickly taste of raw molluscs. Prefer a brut Champagne and forget the overly sweet demi-sec that may unbalance the pairing.

Excellent crémants can also play this role for a match outside the Champagne region. Crémants de Loire, among others, meet the requirements. Here is the cuvée we recommend:

CREMANT DE LOIRE BRUT - CHATEAU DE BREZE - ARNAUD LAMBERT

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Vins de Savoie, d’Espagne, du Portugal avec des fruits de mers

WINES FROM SAVOY, SPAIN, PORTUGAL, EVEN RED AND ROSÉ WINES MAKE FOR SURPRISING MATCHES!


Surprise your guests by serving them an Apremont 100% Jacquère, or a Chignon Bergeron AOC! These two appellations from the Savoyard vineyards have everything you need to accompany seafood. The typicality of the terroir gives the wines a controlled acidity which translates into a great freshness. Savoyard wines know how to sublimate crab meat. To get off the beaten track, some Spanish and Portuguese wines are also perfect with a seafood platter. With their mineral and citrus notes and their freshness, Galician wines from the Rias Baixas appellation are ideal. We recommend this wine from the Spanish AOC:

LAGAR DE CERVERA - LA RIOJA ALTA

On the Portuguese side, try the famous 'green wines', the vinhos verdes! These particularly young wines have an incomparable freshness! Harvested and bottled early, vinhos verdes are lively, tight and slightly pearly, perfect for shellfish. The indigenous grape varieties that make up this appellation provide minerality, fruitiness and herbal aromas such as laurel. Are you more of a rosé or even a red wine drinker and think that pairing with seafood is not possible? Of course, usually fish or shellfish and red wines do not go well together. The tannins irritate the palate when combined with iodized flavours. This pairing is therefore not recommended. However, it is not an impossible task! For red wine lovers, choose a fruity Alsace Pinot Noir with light, delicate tannins. Here is our recommendation for a vintage:

PINOT NOIR CUVÉE FERNAND - DOMAINE FERNAND ENGEL

Seafood and rosé wines go together quite well. Opt for a fresh rosé with good acidity, such as the Bandol rosés. Here are our suggestions:

CHATEAU ROMASSAN - DOMAINES OTT

BANDOL ROSE - DOMAINE DE LA BEGUDE

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