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Shell fish should almost always be paired with chilled white wine. In particular, dry, neutral, whites are especially complementary. So when serving lobster, oysters, or shrimp opt for Chablis, Chenin Blanc, or Muscadet. To switch it up a bit, a very dry rose can be served instead, preferably something originating from the Rhone Valley in France and not an overly-sweet California-produced American one.
Shell fish and wine pairings depends on the type of shellfish in the meal. Crab works quite well with a Chardonnay. The buttery flavours of the Chardonnay will draw out the texture and flavours of the crabmeat. Other wines also work with crab such as a dry Rose or a Pinot Blanc. Chardonnay also works well with lobster meat. The butter again pulls out the flavours of the lobster. Rose works with lobster as does a Pinot Grigio.
Some other shell fish and wine pairings follow. Oysters and mussels need a bit of acidity to bring out the delicate, earthy flavours. Crisp Chablis is a perfect choice. With hints of lemon and crisp acidity, it pairs well with the delicate flavours of the mussels and oysters. Other wines that work well with mussels and oysters include Pinot Gris and Muscadet. Both have light fruity flavours that complement. Shrimp goes well with the citrus and green apple notes of Chenin Blanc. A Chardonnay or a Gruner Veltliner would also bring out the flavours and texture of shrimp.
When putting together shell fish and wine, the pairing depends on the type of food. Scallops are a popular food option. An ideal wine to put with scallops is a Pinot Grigio. The citrus flavours works well with the earthy freshness of the scallops. Champagne and Frascati both also complement the flavour of scallops. Clams pair well with Muscadet, Champagne, and Orvieto. These shell fish and wine pairings are just a few recommendations to explore.
Some other shell fish and wine pairings follow. Oysters and mussels need a bit of acidity to bring out the delicate, earthy flavours. Crisp Chablis is a perfect choice. With hints of lemon and crisp acidity, it pairs well with the delicate flavours of the mussels and oysters. Other wines that work well with mussels and oysters include Pinot Gris and Muscadet. Both have light fruity flavours that complement. Shrimp goes well with the citrus and green apple notes of Chenin Blanc. A Chardonnay or a Gruner Veltliner would also bring out the flavours and texture of shrimp.
When putting together shell fish and wine, the pairing depends on the type of food. Scallops are a popular food option. An ideal wine to put with scallops is a Pinot Grigio. The citrus flavours works well with the earthy freshness of the scallops. Champagne and Frascati both also complement the flavour of scallops. Clams pair well with Muscadet, Champagne, and Orvieto. These shell fish and wine pairings are just a few recommendations to explore.
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