Which wine with seafood and shellfish?
Food & wine pairing: seafood / shellfish and natural, organic and biodynamic wine
Oysters, prawns, whelks, langoustines… a real seafood feast calls for a natural wine full of freshness. A dry white from Savoie, a natural Chablis or an Aligoté guarantees a perfect match. Dry, mineral, with that little saline touch we love, these organic, living wines enhance every bite of shellfish without ever overpowering it.
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Seafood, shellfish and wine pairing
The ocean on the plate, freshness in the glass
A seafood platter promises a simple, fresh and festive moment. Between the sweetness of crab, the crunch of prawns and the brininess of oysters, the flavours are delicate. To keep that balance, you need a wine that plays on lightness and precision. Natural whites from the Loire, the Vendée or Burgundy work wonders here: they cut through just enough while respecting the finesse of the produce. We’re looking for that “sip of the sea” effect: a feeling of salty air and purity that extends the taste of the open ocean.
Perfect natural wines for seafood and shellfish
Dry white natural wines are the stars of this pairing. A natural Muscadet Sèvre-et-Maine, with its tension and minerality, remains a must with oysters. In Burgundy, an Aligoté or a natural Chablis Chardonnay brings roundness and brightness. In the Loire, a Chenin Blanc offers a lovely balance between liveliness and fruit. And to go off the beaten track, try a wine from the Jura made from Savagnin or Chardonnay: its salty, slightly oxidative touch works wonders with shellfish. The idea is always the same: living, pure, refreshing wine that showcases the sea without overdoing it.
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