What wine goes with shellfish and seafood? Our pairings
171 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.
Jean-Yves Péron - I Vicini Casa Rossa 2022
A direct-pressed rosé with an intensely delicious profile
Seresin Estate - Momo Sauvignon Blanc 2024
A mouth-watering, vibrant Sauvignon Blanc from Marlborough, between tropical fruit, lemon blossom and passion fruit.
Maverick - Trial Hill Vineyard Riesling 2019
A high-altitude Riesling from the Eden Valley, chiselled and dry, between lemongrass, green apple and a touch of petrol.
Pisano - RPF Chardonnay 2020
The Chardonnay from the Pisano family reserve, velvety and fresh, between exotic fruit and a veil of smoke.
Pisano - Cisplatino Torrontés 2025
A Uruguayan Torrontés chiselled by Atlantic breezes, floral and lively, with a delicately saline finish.
Errázuriz - Sauvignon Blanc Estate 2024
A Sauvignon Blanc from the Aconcagua Valley, aged on the lees, fresh, thirst-quenching and bursting with citrus.
De Martino - Legado Chardonnay 2022
A coastal Chardonnay from the Limarí Valley, grown on limestone soils, creamy and saline.
Catena - Chardonnay 2024
A high-altitude Chardonnay from Mendoza, rich and taut, aged twelve months in French oak barrels.
Alamos - Torrontés 2024
A Torrontés from Cafayate, grown above 1,400 metres, explosive on the nose, lively and mouth-watering on the palate.
Ouled Thaleb - Tandem Rosé 2024
A Moroccan rosé from Zenata, Grenache and Cinsault, fresh and fruity, conceived by Alain Graillot.
Altos las Hormigas - Burbujas de los Andes Brut Rosé
A high-altitude sparkling rosé from the Uco Valley, a traditional-method Bonarda, delicate and lively.
Hartenberg - Sauvignon Blanc 2024
A juicy, lively Sauvignon Blanc from Stellenbosch, born on the red gravels of the Bottelary Hills.
Giannikos Winery - Swan 2025
An organic Agiorgitiko rosé, expressive and vinous, with hints of strawberry, orange and lavender.
Giannikos Winery - At Sea 2024
An organic Roditis from the Isthmus of Corinth, invigorating and saline, between lemon, melon and thyme.
Luis Pato - Vinhas Velhas Branco 2024
An old-vine white from Bairrada, incisive and broad, with an almost saline freshness.
Casa da Passarella - Abanico Reserva Branco 2021
A white from the Dão grown on granite, round and fresh, where four native grape varieties blossom after long ageing.
Luis Pato - Maria Gomes 2025
A lively, chiselled white from Bairrada by Luis Pato, with scents of citrus and white flowers.
Paso Primero - Paso Primero Blanco 2019
A lovely white wine from Northern Spain, from vineyards at the foot of the Pyrenees
Leze Herholdt Wines - Semillon Mirum 2023
An old-vine Sémillon from Franschhoek, dense and waxy, crafted by a passionate young winemaker.
Emiliana - Ecobalance Viognier 2019
A biodynamic Viognier, made with pure respect for the environment
Matetic & Guillaume Letang - Sierra Grande Sauvignon Blanc 2021
A Sauvignon Blanc expressing the vibrant fruit of Chile's Central Valley combined with the elegance of its mountain terroir.
Karl Steininger - Grüner Veltliner «Grand Grü» Reserve 2018
A round, fine and complex white with intense flavors of yellow fruits
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.