Wine and seafood: 3 perfect pairings

Perfect Wines to Pair with Seafood

Last week, we shared our top three summer wines. Today, we’re focusing on perfect wine pairings for seafood dishes like prawns, mussels, and lobster.

1) With Prawns

Ah, prawns! Whether marinated, flambéed, or grilled, these large pink shrimp are a summer seafood staple. Grilled prawns can sometimes be slightly bland, so they need a wine with aromatic qualities. A white or rosé wine with generous fruit aromas, such as a Provence rosé, works wonderfully. If rosé isn't your preference, consider the Rives du Château Roquefort white wine from AOC Entre-Deux-Mers, which is an excellent match for seafood due to its fruity character.

The Perfect Pairing:

Symphonie by Domaine de Canta Rainette. This fruity rosé with floral notes is perfectly balanced on the palate. It flows smoothly and has a creamy texture that complements the tender flesh of the prawns, enhancing their flavors with pronounced fresh fruit notes.

2) With Mussels in White Wine

No need to travel to Belgium to enjoy the classic moules-frites. Even without the fries, these small, tender, and flavorful shellfish are a delight, especially when you're by the sea. For pairing, stick to a dry white wine, as the tannins in red wine would create a bitter taste and fail to highlight the briny flavor of the mussels. Opt for a young white wine, no more than 3 or 4 years old, with marked acidity, such as a Loire or Alsace wine.

The Perfect Pairing:

Aligoté by Domaine Jean Jacques Girard, AOC Bourgogne. This floral and fruity wine is easy to approach and pairs well with many appetizers, including mussels in white wine. Its mineral aromas complement the briny flavor of the mussels perfectly.

3) With Lobster

As the ultimate luxury crustacean, lobster is often enjoyed during festive occasions, but summer is a perfect time to savor its delicate and flavorful meat. Lobster is quite demanding when it comes to wine pairing: opt for a dry or slightly off-dry white wine with a creamy structure and opulent character (i.e., highly aromatic) to match the complex and powerful flavors of lobster, especially if served with a rich sauce or mayonnaise. A Burgundy white wine like Montrachet or Meursault would be ideal, as would a very dry grand cru from Alsace.

The Perfect Pairing:

Riesling by Domaine Dischler, AOC Alsace. This fine and delicate wine is aromatic and fruity, combining dryness with power. It offers mineral and citrus aromas on the nose and a rich, creamy texture on the palate with notes of candied fruit. This cuvée is the perfect partner for "noble" seafood, including lobster.

Enjoy your seafood

FAQ - Wine and seafood

Which white wine goes best with seafood?

A crisp, dry white is the safe choice: its acidity lifts the briny flavour without weighing it down. Adjust to the dish, with a light mineral white on mussels and a fuller, more aromatic white on lobster.

Can you drink red wine with seafood?

It is best avoided with most shellfish. The tannins in red turn bitter against briny flesh and hide its delicacy. A dry white works better, or a fruity rose if you are serving prawns.

Which wine pairs with grilled prawns?

Their grilled flesh benefits from an aromatic wine. A Provence rose with generous fruit works nicely, as does a fruity Entre-Deux-Mers white for anyone who would rather skip the rose.

What wine should you serve with lobster?

Lobster calls for a dry to slightly off-dry white, rich and highly aromatic, able to stand up to its powerful flesh. A great white Burgundy such as Meursault or a dry Alsace Riesling fits the bill.

Should mussels be paired with a young or an aged wine?

Go for a young wine, no more than three or four years old, with marked acidity. Its freshness matches the delicate taste of the mussels, whereas an older bottle would lose the edge this pairing needs.