Seafood and Wine Pairing Guide

Seafood spans an enormous range—from briny oysters to sweet lobster to meaty octopus. Each demands a different approach. Here is how to navigate the wine-and-seafood landscape like a pro.

Shellfish Pairings

Oysters: Raw oysters are the ultimate test for wine pairing. They need bone-dry, high-acid, mineral-driven whites. Muscadet is the classic budget choice—its saline character mirrors the ocean. Chablis brings more complexity. Champagne adds celebration.

Clams and mussels: Steamed with garlic and white wine, these pair perfectly with the same wine used in cooking. Vermentino, Sauvignon Blanc, or Vinho Verde all shine.

Shrimp: Versatile little creatures. Grilled shrimp wants something with a bit of body—Albariño or white Burgundy. Shrimp cocktail with its zesty sauce likes crisp Sauvignon Blanc.

Crab: Sweet crabmeat loves unoaked Chardonnay or dry Riesling. Dungeness crab with drawn butter needs something richer—white Burgundy is ideal.

Lobster: The king of shellfish deserves royal treatment. Vintage Champagne, Grand Cru Chablis, or premium white Burgundy. If you are splurging on lobster, splurge on the wine too.

Cephalopods: Squid and Octopus

Calamari (fried squid) is a perfect match for sparkling wine. The bubbles cut through the oil, the wine’s acidity brightens the dish.

Grilled octopus is meatier and can handle more substantial wines—white Rioja, oaked Verdejo, or even a rosé.

Squid ink pasta is tricky. Its briny intensity wants something equally bold—Sicilian Grillo, Assyrtiko from Santorini, or a full-bodied Vermentino.

The Regional Approach

When in doubt, look to where the dish originates:

Spanish seafood: Albariño, Txakoli, Cava
Italian seafood: Vermentino, Verdicchio, Prosecco
French seafood: Muscadet, Chablis, Provence rosé
Greek seafood: Assyrtiko, Moschofilero
Portuguese seafood: Vinho Verde, white Douro

Coastal wines evolved with coastal cuisines. Trust the regional pairings.

Seafood Towers and Mixed Platters

When facing a seafood tower with oysters, shrimp, crab, and lobster all together, you need a versatile wine. Champagne or high-quality Crémant handles everything. Alternatively, Albariño’s mix of citrus, salinity, and texture makes it an all-purpose seafood wine.

Do not try to match each element individually. Pick a wine that works across the board and enjoy the variety.