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Shellfish and wine make a natural pairing. Moules marinière works beautifully with crisp Muscadet. Oysters suit Picpoul or English sparkling. For seafood pasta, try Pinot Grigio or Soave. Calamari calls for something citrus-led like Assyrtiko. And with paella, you’ve options – white Rioja, rosado, or a fresh, young red.
Picture yourself in a dimly lit bistro, steam rising from a bowl of moules marinière, a glass of chilled Muscadet in your hand. Few pairings can match this combination of herb-scented mussels and the saline, citrus-charged flavours of the classic Loire white.
In fact, shellfish and wine generally is a match made in heaven. There’s often a little extra effort involved – first, in finding a source of really fresh shellfish, and secondly, in the preparation. But the results are more than worth it.
Here are my top five wine and shellfish pairings for you to try.
1. Moules Mariniere
Moules mariniere is actually pretty easy to prepare, with just a few ingredients. You need to check your mussels carefully, of course – but then it’s just a case of frying up some shallots in butter, adding the mussels and white wine, and cooking for five minutes or so. Serve in wide bowls with a scattering of parsley and a good-sized chunk of baguette for sopping up the juice.
The best wine for moules mariniere
The classic match is Muscadet. From the most westerly part of the Loire, close to the Atlantic, it’s a fresh, lemony style of white wine with a sea-breeze freshness.
If you fancy something a little different, try a Sauvignon Blanc. A New Zealand Sauvignon might be a little too aromatic – so save yourself a few bob and pick something from Chile or South Africa instead.
2. Oysters
The last time I had oysters was at a stall at Greenwich Market – freshly shucked and served in their shells, with the option of a dab of Tabasco. They were heavenly. I get that they’re not for everyone. But for me, the only thing that could have improved the situation would be a glass of chilled white wine to wash them down. If you plan to try oysters at home, I’d recommend investing in a shucking knife and a gauntlet – as they can be very tricky to open.
The best wine for oysters
Champagne and oysters is the classic match – although in my opinion, English Sparkling Wine (with English oysters) would be even better.
For a more casual wine pairing, Picpoul de Pinet is the answer – a French white with a great saline edge known locally as ‘le vin des huîtres’ or ‘the wine of oysters’.
3. Spaghetti alle vongole
If you’re lucky enough to have access to either a good seafood supplier or a great Italian seafood restaurant, spaghetti alle vongole is a must try. A simple dish, with just a few ingredients (clams, garlic, parsley, cherry tomatoes and a few dried chillies), it can be prepared within the time it takes to cook the spaghetti. And like moules mariniere, it’s best served with a chunk of crusty bread to soak up those delicious juices.
The best wine for spaghetti alle vongole (or any seafood pasta)
Spaghetti alle vongole is a Venetian dish – so it’s no surprise that it goes beautifully with the local speciality, Pinot Grigio. The subtle pear and apple flavours of this white will perfectly compliment the dish, without overpowering its delicate flavours.
If you’re not a Pinot Grigio fan I’d recommend going for a Soave – a much-underrated Italian white that offers subtle yet complex flavours of pear, apricot and herbs.
These wine recommendations will work with any seafood pasta recipe – including another favourite, crab spaghetti.
4. Calamari
Is there any better starter than a plate of calamari with lemon wedges and garlic mayonnaise? It’s always my first choice if I see it on a restaurant menu. The combination of crispy batter and the delicate flavour of the squid rings is just too good. Plus, it brings back lovely memories of beachside tavernas from holidays in Greece.
Best wine with calamari
The clue as to matching calamari with wine is in how it’s served. The lemon juice cuts through the richness of the crispy batter – and you’ll want a wine that does the same. In Greece, I would pair it with an Assyrtiko – a dazzlingly fresh white wine with citrus and mineral flavours. For something more accessible, try a Sauvignon Blanc or an Albariño.
5. Seafood Paella
OK, so seafood paella isn’t just shellfish. It might include monkfish or other fish, and even chorizo. But it’s hard to think of shellfish without picturing this Spanish classic – an impressive dish of saffron infused rice, packed with mussels, prawns and all manner of goodness. Paella takes a little effort to cook – but it’s so good, it’s an occasion in itself.
It’s also the only shellfish dish on this list that can pair with a red as well as a white.
Best wine with seafood paella
You’ve a feast of flavours here – with the meatier flavours of prawns, the richness of the tomatoes and the heady aromas of the saffron. And that means you can be a bit more adventurous with your wine choices. Here are some options:
White – White Rioja would be lovely – its fresh lime flavours and creamy richness will cut through the flavours and also match its weight.
Rosé – A Spanish rosado would work brilliantly too – treading a balance between the zippy citrus flavours and juicy red fruit notes.
Red – Paella is a pretty hearty dish, so a lighter red would work too. Try a young Rioja Joven or a Beaujolais, for example.
Something different – You could even try a dry sherry such as a Manzanilla or a Fino. The salty flavours will go beautifully with the seafood – and even better if you’re having tapas for starters.
About the author
Chris Larkin
A seasoned copywriter with over two decades experience, Chris has been part of the team since 2021. At Laithwaites HQ, you’ll find him either working on our latest catalogue or creating informative content for our website. Qualified to WSET Level 3 Wine, Chris is as geeky about wine as he is about copywriting. But when it comes to choosing a special bottle, he is a traditionalist, and loves a good Bordeaux or Mâcon Chardonnay.
