What wine goes with shellfish and seafood? Our pairings
501 wines to serve with shellfish and seafoodWith shellfish and seafood, serve a dry, mineral, saline white wine: Chardonnay, Albariño, Assyrtiko, Sauvignon Blanc or a fine brut sparkling wine. These wines highlight the briny sweetness of langoustines, lobster or prawns.
For a cold seafood platter, liveliness comes first: an Assyrtiko from Greece or an Albariño from Spain. Grilled lobster or spiny lobster in butter calls for a fuller Chardonnay, from Burgundy or South Africa. Our article on wine and seafood pairings covers each shellfish in detail.
Gini - Contrada Salvarenza Soave 2021
A great Soave from old vines, combining mineral intensity, aromatic precision and saline length.
Simcic Marjan - Opoka Cru Sauvignon Vert 2019
A Sauvignon Vert of the terroir, ample and saline, which precisely expresses the minerality of the opoka of Goriška Brda.
Gorka Izagirre - G22 2023
A great Basque white wine of Atlantic precision, combining vibrant freshness and mineral depth.
Gini - La Frosca Soave 2023
A Soave Classico from volcanic terroir, precise, saline and intensely expressive.
Juan Carlos Sancha - Ad Libitum Maturana Blanca 2023
A rare and precise Rioja white, which reveals with purity the singular character of the Maturana Blanca.
Antonio Madeira - Vinhas Velhas Branco 2023
A white wine from old vines in the Dão, chiseled and saline, which precisely expresses the granitic freshness of the Serra da Estrela.
Juan Carlos Sancha - Ad Libitum Blanco 2025
A precise and vibrant Rioja white wine from high altitude, which purely reveals the character of the rare Maturana Blanca grape variety.
Nanclares y Prieto - La Tinaja de Aranzazu 2021
An Albariño from a jar combining Atlantic tension, ample texture and precise salinity.
Juan Carlos Sancha - Cerro La Isa blanco 2022
A white wine from old Rioja vines that is taut, deep and saline, which precisely reveals the freshness of the hillsides of Cerro La Isa.
Cycles Gladiator - Chardonnay 2022
A generous and balanced Californian Chardonnay, where freshness meets a subtly woody sweetness.
Nanclares y Prieto - Tempus Vivendi 2025
A precise and saline Atlantic Albariño, where coastal freshness meets the granitic finesse of Rías Baixas.
Gorka Izagirre - Hondarrabi Zuri & Zerratia 2024
A precise and saline Basque txakoli, where oceanic freshness meets the aromatic elegance of native grape varieties.
Nanclares y Prieto - Fogor do Castriño 2020
A precise and saline Atlantic Albariño, where freshness meets a beautiful depth of flavors.
Nanclares y Prieto - Paraje Mina 2024
An Albariño from granite terroir, taut and saline, which precisely expresses the Galician Atlantic.
Zaku - Saké Isenishiki Étude
A Junmai Daiginjo of great purity, where aromatic finesse meets a crystalline and deep texture.
Harugokoro - Saké Kenroku Zakura Hiru
A Junmai Ginjo from Ishikawa that is all about delicacy, where the purity of the rice meets a subtle and refined freshness.
Nanclares y Prieto - O Bocoi Vello 2022
A full-bodied and saline Albariño de Bocoi, where Atlantic freshness meets the depth of great aging on lees.
Sakehitosuji - Saké Akaiwa Omachi
A precise and crystalline Junmai Daiginjo from Omachi d'Akaiwa, which finely expresses the purity of its Okayama terroir.
Tomic - Beleca 2025
A bright Dalmatian white wine, combining saline freshness and luscious fruitiness, ideal for enhancing Mediterranean cuisine.
Zaku - Saké Kizui
A Junmai Daiginjo from Mie of great purity, combining aromatic finesse, silky texture and a clean, umami finish.
Nanclares y Prieto - Dandelion 2025
A precise and saline Atlantic Albariño, combining crisp freshness and gourmet depth.
Nanclares y Prieto - Soverribas 2022
A terroir-driven Albariño, taut and saline, where the depth of granite meets Atlantic freshness.
E's Vino - Histeria Sauvignon Blanc de Ánfora 2021
An Argentinian high-altitude Sauvignon Blanc, aged in amphorae, combining aromatic intensity, freshness and depth
Zaku - Saké Naguwashi Suzuka Kaminoho
A pure and precise Junmai Daiginjo, which finely expresses the character of Kaminoho rice and the freshness of the Suzuka terroir.
Which wine for which shellfish?
Each kind of seafood has its own texture and flavour. Here is how to choose the right bottle.
| Dish | Wines to choose | Why it works |
|---|---|---|
| Seafood platter oysters, whelks, brown shrimps, clams | Assyrtiko, Albariño, brut sparkling wine | Salinity and liveliness embrace the briny flavours and refresh the palate between shellfish. |
| Raw oysters rock oysters, flat oysters | Sauvignon Blanc, mineral Chardonnay, dry sake | A taut white or a dry sake extends the marine note of the oyster. |
| Grilled lobster or spiny lobster Breton lobster, spiny lobster in butter | Chardonnay from Burgundy or South Africa | The broad texture answers the firm, sweet flesh, and the butter finds its echo. |
| Langoustines and king prawns langoustines with mayonnaise, flambéed king prawns | Chenin Blanc, Viognier, Grenache Blanc | Their fruity roundness brings out the natural sweetness of the flesh. |
| Crab and spider crab brown crab, spider crab, crab rillettes | Dry Riesling, Furmint | Chiselled acidity lightens the mayonnaise and highlights the delicacy of the crab. |
| Scallops seared, as carpaccio, in butter | Finely oaked Chardonnay, Sémillon | A silky white goes with the melting texture and nutty flavour. |
| Mussels and cooked shellfish moules marinières, clams with garlic | Albariño, Sauvignon Blanc | A lively white echoes the cooking wine, garlic and parsley. |
| Asian-style prawns prawns stir-fried with ginger, prawn pad thai | Riesling, Torrontés | Their aromatic profile goes with ginger, lemongrass and mild chilli. |
For oysters, our guide what wine goes with oysters compares each variety.
Salinity above all
With crustaceans, we look for wines that taste of the coast. Assyrtiko from Greece is the perfect example: sharp, almost salty, it brings brightness to a seafood platter. Spanish Albariño plays in the same register with more generous fruit, ideal with mussels or clams.
For lobster and spiny lobster, it is time for age-worthy Chardonnays. The ones from Hamilton Russell in South Africa or Duckhorn in the United States offer a buttery texture and a fresh finish that enhance the flesh. Feeling adventurous? The dry Furmints from Balassa, in Hungary, combine tension and substance: a treat with brown crab or langoustines. For a festive platter, the Vino Frizzante Col Fondo from Bresolin brings rustic, refreshing bubbles.
Three pairings to try
Seafood platter and Assyrtiko. A salinity that extends each shellfish.
Grilled lobster and Hamilton Russell Chardonnay. The roundness of the wine answers the butter and the sweet flesh.
Brown crab with mayonnaise and dry Furmint. A lively acidity that elegantly lightens the sauce.
The Wine Wanderer Team
Your questions about wine and shellfish
What white wine goes with seafood?
Go for a dry, lively, saline white: Albariño, Assyrtiko, Sauvignon Blanc or dry Riesling. These wines go with the briny taste of shellfish and the sweetness of prawns. For seafood cooked with butter or cream, step up in roundness with a Chardonnay or a Chenin Blanc.
What wine goes with lobster?
With lobster, serve a full-bodied, fresh Chardonnay, ideally from Burgundy, South Africa or the United States. Its texture answers the firm, sweet flesh, and its oak ageing supports the butter or sauce. For cold lobster in a salad, a livelier white, such as a dry Riesling, brings lightness.
What wine goes with a seafood platter?
For a platter, choose a taut, mineral white that goes with everything on it: Assyrtiko, Albariño or Sauvignon Blanc. A brut sparkling wine also works very well and adds a festive touch. The key: a fresh, saline wine that lets both the oyster and the langoustine shine.
Champagne or white wine with shellfish?
Both go very well. A Champagne or a brut sparkling wine enhances a cold platter and prawns as an aperitif thanks to its fine bubbles. A fuller white, such as a Chardonnay, takes over with hot crustaceans, grilled or in sauce. Discover our sparkling wines too.
What wine goes with langoustines?
With langoustines, choose a white that is both round and fresh: Chenin Blanc, Viognier or lightly oaked Chardonnay. Their delicate, sweet flesh loves fruity wines. Poached and served with mayonnaise, they also appreciate the liveliness of a dry Riesling or an Albariño.
At what temperature should wine be served with seafood?
Serve lively whites and sparkling wines between 7 and 9 °C for a platter, and richer Chardonnays between 11 and 13 °C with lobster or scallops. An ice bucket on the table keeps the bottle at the right temperature throughout the meal.