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What wine to drink with sauerkraut from the sea?

This Seafood Version of the Traditional Alsatian Sauerkraut Pairs Perfectly with a Bottle of White Wine

Follow our guide to discover the best wine pairings with a seafood sauerkraut and our tips for the perfect food and wine combinations.

Seafood Sauerkraut: An Original Recipe

The traditional Alsatian sauerkraut recipe is based on fermented cabbage accompanied by various cuts of meat: pork, smoked bacon, sausages. It is cooked with white wine from Alsace and served with potatoes.

This maritime twist on the Alsatian classic stays true to the spirit of regional tradition while bringing a modern flair. The central ingredient, fermented cabbage, is here paired not with meat, but with pieces of fish, seafood, or shellfish. The traditional steamed potatoes are often kept, providing a soft and familiar texture. This recipe is a flavorful journey between land and sea, celebrating the richness of marine ingredients.

If you want to offer a gourmet and original dish, you can prepare a seafood sauerkraut. There are many recipes for seafood sauerkraut. You simply need to replace the meat with fish, shellfish, or seafood.

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Which White Wine to Pair with Seafood Sauerkraut with Fish?

For a seafood sauerkraut with fish, we recommend enjoying a dry white wine from an Alsace estate. The regional food and wine pairing with an Alsatian cuvée enhances the flavor of the cabbage. Additionally, dry white wines such as Riesling or Sylvaner pair very well with the delicate flesh of the fish. The result is a balanced combination of finesse and freshness between the cabbage and the fish.

Alsatian grape varieties such as Pinot Blanc or Pinot Gris are also great options: their roundness and fruity notes pair especially well with white fish like cod or hake. These dry white wines, with their savory and well-balanced profiles, enhance both the cabbage and the seafood. For a light and elegant tasting experience, avoid overly oaked wines and opt for those with distinct minerality.

Which Wine to Drink with Seafood Sauerkraut with Shrimp?

If you are making a seafood sauerkraut with shrimp, opt for a dry and mineral white wine. Choose a grand cru from a Burgundy estate. A Chablis, with its minerality and freshness, pairs wonderfully with the delicate taste of shrimp. You can also enjoy a Mâcon appellation wine with a shrimp sauerkraut.

For a more original pairing, you can opt for a wine from the Southwest, such as a Jurançon, with notes of white flowers and a hint of acidity. It perfectly balances a shrimp sauerkraut. Wines from the Loire, such as a Pouilly Fumé, are also excellent for accompanying the flavors of your seafood sauerkraut recipes.

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Which White Wine to Pair with Seafood Sauerkraut with Shellfish?

If you enjoy shellfish, savor a seafood sauerkraut with shellfish by cooking mussels, scallops, or clams. Burgundy wines, with their vertical profile and beautiful minerality, are ideal for this type of shellfish-based recipe. You can choose a Chablis appellation to pair with your seafood sauerkraut with shellfish. Dry white wines from Bordeaux, especially those from the Entre-Deux-Mers, are also perfect companions for shellfish and seafood sauerkraut.

For a bolder pairing, consider wines from the Loire Valley, such as a dry Sauvignon Blanc. Its citrus and white flower aromas complement shellfish beautifully. Its natural acidity contrasts nicely with the soft texture of the fermented cabbage.

What are the best wine pairings with seafood choucroute?

Here’s a selection of ideal pairings depending on the ingredients and your preferences:

Alsace Riesling: a regional classic, ideal with fermented cabbage and white fish
Alsace Pinot Gris: perfect with beurre blanc sauce and scallops
Petit Chablis AOC: great minerality for shrimp or clams
Sauvignon Blanc from the Loire: very fresh and fruity, enhances mussel-based choucroute
Dry white wine from Entre-Deux-Mers: ideal for a mix of fish and shellfish
Crémant d’Alsace: a festive touch for an iodized seafood choucroute
Alsace Pinot Blanc: smooth and round, great with fish and potatoes
Chablis AOP: for an elegant version with smoked fish
Light Alsace Pinot Noir: a bold and local red wine alternative for red wine lovers

Bonus: Our Seafood Choucroute Recipe!

Here’s a simple and delicious way to make seafood choucroute at home:

Ingredients (serves 4):

500 g of fermented cabbage
400 g of white fish fillets (cod, hake, pollock…)
200 g of peeled shrimp
200 g of mussels (or clams)
8 scallops
600 g of firm-flesh potatoes
1 yellow onion
1 glass of dry white Alsace wine
2 tablespoons of butter
Salt, pepper, a few juniper berries (optional)
Lemon juice or beurre blanc sauce for serving

Preparation:

Sauté the sliced onion in a bit of butter.
Add the rinsed and drained fermented cabbage (500 g).
Deglaze with a glass of dry white wine (Riesling or Sylvaner).
Simmer for 45 minutes along with steamed potatoes.
Toward the end, add the fish pieces, shrimp, mussels, and scallops. Cover and cook for 10 minutes.
Serve with a light lemony or beurre blanc sauce to enhance the seafood flavors.

On Avenue des Vins, we offer a comprehensive selection of the best wines and appellations from France. Champagne, red wine, white wine, or rosé, discover the perfect wines for your food pairings, holiday dishes, and all your recipes, directly from the wineries and estates.

Our Selection White Wines and Fish : cuvées chosen from the winemakers, with no middleman. See the selection →

FAQ - Wine and seafood sauerkraut

At what temperature should white wine be served with seafood sauerkraut?

Serve dry white wine between 8 and 10 °C. A slightly chilled Riesling or Chablis keeps its tension and minerality without covering the delicate flesh of the fish and shellfish.

Can a sparkling wine work with seafood sauerkraut?

Yes. A Crémant d'Alsace brings fine bubbles and an acidity that refreshes the palate between bites of fermented cabbage. It suits a festive table or a holiday dinner well.

Can red wine be paired with a fish sauerkraut?

White stays the most coherent choice with seafood. If you prefer a red, pick a light, low-tannin Alsace Pinot Noir served around 14 °C so it does not overwhelm the iodized flavours.

Which wine handles the acidity of fermented cabbage?

Go for a dry white with good freshness, such as a Sylvaner or a Loire Sauvignon. Its acidity answers the cabbage rather than clashing with it, keeping the pairing balanced.

How many bottles should I plan for a seafood sauerkraut shared with guests?

Count roughly one bottle for three to four guests on a main course. Adjust for the length of the meal and add one bottle if you open with a sparkling wine.