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.
Rocca Di Frassinello - Bianco 2022
Vermentino and Chardonnay in the Maremma, citrus, green apple, a clean palate.
Elena Walch - Pinot Grigio Castel Ringberg 2024
Pear, apple and white flowers, a Pinot Grigio tightened by its Alpine minerality.
Domaine du Mont d’Or - Johannisberg Siccus 2020
Stainless-steel tank, pure fruit, nectarine, lime and a clean, chalk-cut finish.
Sylvain Langoureau - Saint Aubin Blanc 2022
White flowers and hazelnut, a mineral Saint-Aubin that stays lively to the very end.
Doña Paula - Estate Chardonnay 2023
High-altitude Chardonnay from Mendoza, pear and brioche on a taut acidity.
Cave Saint-Pierre - Petite Arvine Réserve Des Administrateurs 2022
Grapefruit, lime and that salty touch that is the signature of Valais Petite Arvine.
Creation - Chardonnay 2020
Chardonnay from Hemel-en-Aarde, green apple and brioche carried by a fine minerality.
Clos De La Paix - Chardonnay 2022
Chardonnay from the southern Cape, citrus and white flowers on a taut minerality.
Domaine Dubois - Bourgogne Hautes-Côtes de Nuits Blanc 2023
Pear and apple on a lively palate: Hautes-Côtes Chardonnay with no frills.
Vite Colte - Gavi di Gavi “cà Da Bosio” 2024
Cortese grown around Gavi: mineral and saline, tailor-made for shellfish.
Luna Sicana - Grillo 2024
A mineral and racy Grillo, worked in purity
Luna Sicana - Catarratto 2022
A beautiful expression of Catarratto, a native grape variety of Sicily
Palacios Remondo - Plácet Valtomelloso 2018
A high-class white wine, made by master Álvaro Palacios
Shafer - Chardonnay Red Shoulder Ranch 2023
A Chardonnay of rare elegance and captivating complexity...
Wittmann - Riesling Trocken 2022
A high-class biodynamic Riesling for lovers of tense and complex wines!
Cave des Amandiers - Fendant 2022
Biodynamically farmed Chasselas, white flowers and flint, immediate drinkability.
Laposa - Szurkebarat 2018
A wine full of freshness from the surroundings of the Hungarian Lake Balaton
Quinta do Crasto - Flor de Crasto Blanc 2019
An aromatic and tasty white from the Douro Valley
Château de Dereszla - Tokaji Furmint sec 2019
A dry white wine typical of Hungary, lively and mineral
Gritsch - Riesling Federspiel cru Setzberg 2017
An expressive, fine and mineral Austrian Riesling.
Giribaldi - Langhe Arneis 2019
A bomb of fruit from an old Italian white grape variety!
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.