Wine and seafood platters: what are the options?

Seafood is delicate, rich in marine flavors and often slightly salty. The wines chosen to accompany them should complement these characteristics without overpowering them. Wine-seafood pairings offer a refreshing gastronomic experience, highlighting the freshness of seafood.

The classic pairing, white wines:

Muscadet: A dry, mineral Muscadet is a classic choice for seafood. Its liveliness and freshness pair well with oysters and mussels. Muscadets from the domain of Haute-Févrie and particularly the cuvée Gras Moutons are an excellent choice.

Sancerre or Pouilly-Fumé: These wines made from the Sauvignon Blanc grape bring aromas of citrus and fresh herbs, pairing perfectly with shrimp or scallops.

Chablis: A Chablis, like those from Domaine Pommier or from Château de Béru, made from the Chardonnay grape variety, offers crisp acidity and minerality that pair well with raw or cooked seafood.

The other option, sparkling wines!

Champagne or Crémant: The bubbles of a Champagne or Crémant provide a light texture and freshness that pairs well with oysters, shrimp and lighter seafood.

The other option!

For red wine lovers only, choose light red wines. A light, fresh Pinot Noir can surprise pleasantly with richer seafood dishes, such as grilled fish dishes or tuna dishes. The pinot noir from Domaine Ginglinger is a great option!

Our General Advice. We advise you to prefer organic wines with :

- acidity: Wines with lively acidity balance the richness of seafood well.

- minerality: Mineral wines complement the iodized flavors of seafood.

- low tannin: delicate seafood can be overwhelmed by tannin-rich red wines.

Tips for personalizing: Consider how seafood is prepared. Rich sauces may call for a fuller-bodied white wine, while lighter preparations can harmonize with more delicate wines.