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.
Barbeito - Tinta Negra 3 ans (dry)
A dry Madeira from Tinta Negra, lively and saline, between toasted almond, dried fruit and light smoke.
Borgogno - Era Ora Riesling 2024
An organic high-altitude Riesling, perched at 500 metres above Alba, taut and mineral.
Zárate - El Palomar 2024
The oldest known Albariño vineyard: 150 years of roots in the granite of the Val do Salnés.
Agriverde - Riseis Pecorino 2025
An organic Pecorino from the hills of Ortona, lively and aromatic, with a delicately saline finish.
Zárate - Albariño 2025
A finely chiselled Albariño from the Val do Salnés, tautened by granite and carried by Atlantic salinity.
Terroir Al Limit - Pedra de Guix 2023
The « gypsum stone »: a great old-vine white from Priorat, ample, chalky and saline.
Terroir Al Limit - Terra de Cuques Blanc 2023
The « land of fireflies » of Torroja: an energetic, saline white from Priorat with a caressing texture.
Telmo Rodriguez - Molino Real Mountain Blanco 2023
A dry Muscat from the mountains of Málaga, born on the steep schist of Cómpeta, luminous and saline.
Telmo Rodriguez - MR Mountain Wine 2024
A sweet Muscat from sun-dried grapes, made on the schist slopes of Cómpeta.
Bodega Lanzaga - Corriente 2021
A Rioja from Rioja Alavesa grown on high-altitude limestone, aged in barrels and large oak vats for precise fruit.
Sara I René Barbier - Partida Bellvisos White 2018
A skin-contact white from Priorat, from old vines in Gratallops, aged in amphora and then in demi-muid.
Recaredo - L'Infinit 2023
A vintage brut nature from Sant Sadurní d'Anoia, with long ageing on the lees and disgorgement by hand.
Cava Evolucio - Evolució Brut Nature
An organic brut nature cava from terraces facing the Mediterranean, briny, lively and finely chiselled, with no dosage at all.
Bodegas Robles - Piedra Luenga Fino
An organic fino from Montilla aged under a veil of flor, creamy and saline, with notes of hazelnut and iodine.
Huber - Riesling Ried Rothenbart 1ÖTW 2024
The Rothenbart premier cru, a Riesling from the highest terraces of the Traisental, dense, firm and ferrous.
Huber - Riesling Reichersdorf Alte Reben 2025
An old-vine Riesling from the Traisental, pure and round, between mirabelle plum, guava and chalky minerality.
Huber - Layla Rosé Sans Alcool
A sparkling alcohol-free rosé from Austria, floral and saline, with fine bubbles and a chalky finish.
Weingut Bründlmayer - Riesling Ried Steinmassl 1ÖTW 2024
A Riesling from the gneiss terraces of the Kamptal, crystalline and taut, from a cru mentioned as early as 1396.
Koehler Ruprecht - Kallstadter Saumagen Riesling Auslese Trocken 2019
The great dry Riesling from the Saumagen, dense, saline and complex, aged at length on the lees in large oak vats.
Koehler Ruprecht - Kallstadter Riesling Kabinett Trocken 2023
A dry Riesling from Kallstadt, lively and saline, aged in large oak vats in the Pfalz tradition.
Dr Loosen - Dr L Riesling Feinherb 2024
A medium-dry Mosel Riesling, lively and fruity, carried by the saline freshness of the slate slopes.
Moaï - Pisco Reservado
A pisco reservado from Elqui, made from Muscat, rested in American oak, fruity and balanced.
Alto del Carmen - Pisco Especial
A Chilean Muscat pisco rested in American oak, floral, fruity and supple.
Capel - Pisco Doble Destilado Reservado Transparente
A clear pisco from Elqui, double distilled from Pedro Ximénez, pure and round.
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.