Food and wine pairings: seafood

You are on the edge of the seaSeated on the terrace. The sound of the waves accompanies your meal: a seafood platter harvested a few steps away. You reach for the glass, a small white wine pleasant and served chilled. But why not elevate the moment even further with a more sophisticated pairing? A truly exceptional pairing. gastronomic Whether you're in this idyllic setting, or simply at home, enjoying some oysters picked up on the spur of the moment from the local fishmonger, treat yourself to some delicious oysters! a great wine befitting the nobility of the dish. But which wine to choose?

What wine should I choose to accompany a seafood dish?

To choose the ideal wine First, we need to distinguish between the different types of seafood that make up the dish.

Each type of seafood has its own wine 

Seashells 

Due to their iodine content, seafood blend perfectly with mineral white wines, including its saline side reminds me of the seaWe think first and foremost of Chablis Or Sancerre, yet far from the French coast, whose soils rich in limestone or flint give the wines an unparalleled minerality. A Sancerre will bring a touch of freshness with aromas of citrus or fresh grass, while highlighting the dish a light, smoky, mineral touch that brings a new dimension to food and wine pairingIdeal for seafood prepared on a griddle or barbecue!

A Chabliswith a higher mineral content chalky, is reminiscent of seashells or other shrimp and small crustaceansPrefer a premier cru lively, with tangy aromas of lemon, to the great vintages often lightly oaked. Seafood served raw reflects its delicacy and structure, without falling into the trap of excessively light and neutral wines. In the Loire, the great Chenin Blancs such as Vouvray, of the Montlouis or Saumur will offer more emotion than a classic Muscadet. A champagne Dry is also suitable and enhances all the freshness of the shellfish. 

Oysters

With oysters, THE Champagne This choice often comes up, but it's not necessarily straightforward. The wines mentioned above will also work very well, but don't hesitate to serve a white wine. round and generousThe relatively oily texture of the oyster pairs very well with a Chardonnay. Burgundy, such as a Pouilly-Fuissé or even from a village in the Côte d'Or. Again, choose a white wine that isn't too oaky, or serve it at its peak, aged for you under optimal conditions thanks to CavissimaOver time, the woodiness integrates perfectly and the minerality takes over, mingling with honeyed notes that perfectly enhance the hint of candy which is found in certain oysters. Thus, a Puligny-Montrachet at the right stage of maturity will offer a simple agreement magic !

Crustaceans 

To accompany the prawns and crab cakes, A dry, crisp white wine And on the fruit such as a Savoy wine or a ChablisThis is a perfect match. These wines beautifully complement the tender, fibrous flesh of these seafood platter stars. Here again, it's important to adapt to the recipe! Prawns cooked on a griddle pair best with fairly young, aromatic white wines, such as a Chignin Bergeronwhich enhance the subtle flavor of the dish. langoustine is a dish more subtle and demandingIts subtle flesh is more in keeping with round and refined white wines, like a Saint-Chinian or a Puligny-MontrachetThe flavor of the sauce The chosen option may also offer new possibilitiesA dish of lobster or lobster is enjoyed with a rich white wine And balanceThe Cavissima selection of Meursault and Pessac-Léognan is your ally ideal If you consume them cold with mayonnaise sauce, lobster and langoustine call for simpler wines, dry And fruity, like a Sancerre or a Chablis. Wines produced in altitude are also an excellent choice. One Chignin Bergeron A product from Savoy, for example, will perfectly highlight the aromas of this delicious meal. 

The seafood platter

Finding the right compromise

Each type of seafood calls for a specific type of wine. And, seated at a table by the sea, you dream of a seafood platter of all kinds. What to do? The first mistake to avoid is ordering a sweet wine, which would in no way complement the savory aspect of the meal. If you like think outside the box, A Riesling Alsatian served very costs is an excellent option. At once mineral, luscious, and floral, this wine has a lovely length on the palate that won't be overpowered by seafood. If you're less adventurous, a young Meursault, A Chablis or a Pouilly Fumé are reliable choices that are often recommended. 

And what about red wines?

The tannins of red wines are hardly compatible with seafood. For the die-hard red wine lover, however, there is an option: the old reds whose substance has completely fondueThe acidity returns, followed by a silky texture that in no way disturbs the balance with the purity of the dish. BordeauxThis practice is quite common, but don't hesitate to open an old Pinot Noir such as a Santenay from Burgundy. The texture and flavor of saucesFor example, prawns pair well with a red wine. 

Three key takeaways from this article: uniqueness, compromise, adventure.

Head over to our website now! Cavissima boutique to choose the wine that will enhance your seafood meal!