What wine with shellfish?
Food and wine pairing · classic benchmarks: the preparation and your taste come first.
Mussels, prawns, langoustines, a seafood platter: brine calls for dry, lively, saline whites served well chilled. It is the regional pairing par excellence: coastal wines were born for this.
White
Dry, taut, saline: the wine extends the brine instead of covering it.
Sparkling
A lively Champagne (blanc de blancs) is superb with oysters and lobster.
How to use these pairings
A good pairing balances the dish and the wine: neither should dominate. The suggestions above are proven classics for the category, not rules: the preparation, the sauce and your taste matter more. When in doubt, the regional pairing (the wine from the dish's homeland) rarely fails.
What about your cellar?
Caviste makes this pairing with your own bottles: type "raclette" or "fish" in your cellar search and the app ranks your wines by affinity, favouring those at their peak. Discover Caviste.