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  • Writer's pictureThe Butler

What to drink with seafood?

As the summer ends, we all have our little taste buds. A good seafood platter, fresh and tasty, is the ideal dish to enjoy under the sun and ideally by the sea!

The ultimate seafood platter is often made up of shellfish, lobster, crab, oysters and shrimp, not to mention langoustines, whelks, periwinkles and other shellfish.

But with so much to choose from on a seafood platter, it is not easy to find the perfect food and wine pairing to make it stand out... A real explosion of flavours between the iodine, the butter, the bread, the acidity of the lemon or the vinegar and shallot sauce, it is difficult to find the wine that will have enough character to adapt.

The first requirement is to banish sugar and turn to dry, mineral and floral whites. Discover all our advice, even the most surprising!

Champagne to make your seafood platter sparkle

Oysters, crabs, langoustines, small and very iodized raw shellfish and lobster go perfectly with champagne, but we advise you to choose a brut champagne because a demi-sec will be too sweet. Choose a blanc de blancs as well, as the fine bubbles of this champagne will reveal all its aromas. And for a better experience, serve the champagne chilled at 10°C.

The classic and sure value to accompany your seafood: white wine

Mineral and fruity, white wine is ideal for shellfish. Here is our guide to white wine to match your seafood, perfect for all types of platters:

- Young Meursault, Chablis: these 2 wines go well with all the ingredients of a seafood platter. A little fat and long in the mouth, you will find a good balance with seafood often served iced. You can also turn to white wines from the Loire region such as a Sancerre: the choice of excellence!

- A Pouilly-Fumé for a perfect match with lobster

- A Burgundy like a Chablis for your scallops

- A young Condrieu or a Lirac from the Rhone Valley, which are rich and structured whites that fill the mouth for cooked, fleshy and delicate shellfish.

- A Chignin Bergeron from Savoy or a Chardonnay from the southern Languedoc, grown in the Pyrenean Piedmont with crab. The high altitude production offers lively and sunny wines that will make you forget the acidity and the slightly fatty texture of the crab.

The hollow oyster, has a slightly fatty texture. Pair it with a salty, very mineral wine such as a Rias Baixas, produced in Galicia, in northern Spain. You can also opt for a Mâcon-Azé: rich and a little fatty, it brings out the lively side of the oysters.

A red wine with your seafood platter? Daring, but possible!

You might not think about it, but enjoying a red wine with a seafood platter is not an aberration. However, a few rules must be respected: stay with a pinot noir. Its freshness and fine tannins will be ideal for your seafood. A Côtes de Nuits or Beaujolais, light and fruity, will find their place on your table.

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