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.
Domaine du Four Bassot - Bouzeron 2024
A very fruity Bouzeron with marked citrus character, from the only village appellation dedicated to Aligoté.
Domaine Simon Gaudet - Santenay En Foulot 2023
A precise and deep white Santenay, between fresh citrus, toasty notes and hazelnut.
Domaine Parent - Corton Grand Cru Blanc 2023
An energetic and precise white Corton Grand Cru, between ripe fruit, toasted hazelnut and minerality.
Domaine Julien Brocard - Les 7 Lieux Chablis 1er Cru Vaudevey 2022
A biodynamic Vaudevey premier cru, precise and seductive, with a long, refreshing finish.
Domaine Julien Brocard - Les 7 Lieux Chablis 1er Cru Montée de Tonnerre 2023
A biodynamic Montée de Tonnerre premier cru, dense and structured, with notes of white peach and spice.
Domaine Julien Brocard - Les 7 Lieux Chablis Grand Cru Les Preuses 2023
A biodynamic Les Preuses grand cru, precise and velvety, between brioche, orange, cinnamon and a saline finish.
Domaine Julien Brocard - Les 7 Lieux Petit Chablis Les Plantes 2023
A biodynamic Petit Chablis full of freshness, between lemon, fresh almond and a peppery finish.
Domaine Jean-Marc Brocard - Chablis 1er Cru Beauregard 2023
A Chablis premier cru from a steep, sunny slope, round, floral and precise.
Domaine Jean-Marc Brocard - Chablis 1er Cru Fourchaume 2023
A Chablis premier cru Fourchaume aged in foudre, precise and elegant, between candied citrus and toasted hazelnut.
Caves Bailly-Lapierre - Saint-Bris 2024
The Sauvignon Blanc from the only Burgundy appellation dedicated to it, lively, herbaceous and zesty.
Domaine Jean-Marc Brocard - Petit Chablis 2025
An indulgent Petit Chablis with white flowers and citrus, born on Portlandian limestone.
Domaine Jean-Marc Brocard - Chablis 2025
A balanced Chablis from Kimmeridgian marl, with a fine mineral and saline expression.
Torresella - Pinot Grigio Rosé 2025
A Venetian Pinot Grigio rosé, pale and delicate, with notes of strawberry, raspberry and cherry.
Torresella - Prosecco Rosé Brut
A Prosecco rosé of Glera and Pinot Noir, with fine bubbles and notes of flowers, citrus and red fruit.
Chavin - Zéro Rosé 2023
An alcohol-free rosé of Cinsault, Syrah and Grenache, with an explosive nose of yellow fruit and flowers.
Chavin - Zéro Blanc de Blancs Effervescent
An alcohol-free sparkling blanc de blancs made from Chardonnay, with fine bubbles and a saline finish.
Thiénot - Champagne Brut
The signature brut from the Reims house of Thiénot, fresh and fruity, carried by lively, fine bubbles.
Bruno Landauer - Welschriesling 2021
A dry, crunchy Welschriesling from the shores of Lake Neusiedl, between green apple and lemon zest.
Paul Cluver - Riesling WO Elgin 2024
A chiselled, mineral Riesling from Elgin, between lime and citrus blossom, with a touch of natural sugar.
Francesco Brigatti - Colline Novaresi Mottobello Erbaluce 2024
An Erbaluce from Alto Piemonte, floral and saline, which its winegrower nicknames the reddest of white wines.
Pierre Elie Carron - Petite Arvine Pierra Plata AOC Valais 2022
A Petite Arvine from dry-stone terraces, between exotic fruit, grapefruit and a saline finish.
Blaise Duboux - Calamin Grand Cru AOC Cuvée Vincent 2022
A racy, mineral Calamin grand cru, a Chasselas for ageing that reveals the full depth of its terroir.
Pierre Elie Carron - Completer Mazembroz AOC Valais 2021
Completer, an extremely rare Valais grape variety, aged for a year in barrel on an alluvial fan in Fully.
Terras Gauda - Albariño Abadia San Campo Rias Baixas DO 2024
An intense, vibrant Albariño from Rías Baixas, between grapefruit, pineapple and white fruit.
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.