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The right wine for your seafood platter
The Perfect Wine Pairings for Your Seafood Feast
To elevate the flavors of all these delicious seafood offerings, nothing beats a bottle of wine carefully selected by our winemakers.
Which are the Best Wine Appellations for Seafood Pairings?
What Wine to Serve with a Seafood Platter?
During the holiday season, a seafood platter is a favorite for large gatherings, delighting the taste buds. To ensure a successful meal, don’t miss the classic pairing: a dry white wine.
Explore Avenue des Vins’ selection, with the guarantee of wines chosen directly from our winemakers:
A Muscadet Sur Lie from the Loire Valley or an Entre Deux Mers are two perfect appellations to enhance all the flavors of your seafood platter.
Don’t forget Brut Champagne, preferably, which offers great freshness with fruity and floral aromatic notes. It will elegantly complement the various seafood on your platter.
The perfect choice, every time!
Our Selection Wines and Seafood : the right pairing, direct from the winemaker. See the wines →
FAQ - Wine and seafood
What temperature should white wine be served at with a seafood platter?
A dry white wine for seafood is best served between 8 and 10°C, chilled a few hours before the meal. Too cold, it loses its aromas; too warm, it lacks the crispness needed to match the salt and iodine of shellfish.
Can you serve red wine with a seafood platter?
Tannins in red wine tend to clash with the iodine in oysters and shellfish, often creating a metallic taste. A light red, such as Pinot Noir, works better with platters centred on lobster or grilled langoustines.
Which wine works best with lobster or langoustines on the platter?
These richer, meatier shellfish can handle a fuller white wine, such as Chablis or Meursault. Their buttery texture matches the sweetness of the flesh without overpowering it.
Does the wine choice change depending on the sauce served with the platter?
Yes, mayonnaise or a lemon butter sauce call for a livelier wine with noticeable acidity to balance the richness. A simple squeeze of lemon leaves more room for a discreet, mineral white.
Do raw and cooked seafood need different wines?
Raw shellfish, like oysters, need a very dry, mineral white that respects their natural iodine. Once cooked, whelks, prawns or langoustines allow for a rounder wine without losing freshness.
