Wines with Shelfish
Some wines go well with all shellfish, be they crustaceans, molluscs or cephalopods; These are dry whites with high acidity like Sauvignon Blanc, Spain’s Albariño, which is the same grape as Portugal’s Alvarinho, and Riesling - but you want a light Riesling here, not a mature petrolly one or it will smother the delicate taste of shellfish - they tend to be rich in flavour, tender in texture and their briny saline tastes pair well with wines that have a marine influence.
Crisp dry rosés also pair well too and although tannic and full-bodied red wines are not generally a good idea, tomato based dishes can work well with fruity red wines like a young Rioja, Gamay or Pinot Noir.
So pair the weight and texture of the shellfish and how it is cooked with the wine, which needs to compliment the ingredients of the dish, stand up to the intensity of the flavours, but not overpower it - likewise, the dish should not overpower the wine.
There are many different types of shellfish, but they can be broadly categorized into the following headings:
Oysters
These decadent bivalve molluscs embody the taste of the sea. Equally saline wines that are brisk and refreshing are therefore a terrific match here.
Perfect pairings are the Loire’s Muscadet , a crisp Chablis, minerally Assyrtiko or perhaps the most hedonistic pairing of all - Champagne! If you are a Sherry lover try a Fino or Manzanilla style - both are super-dry and Manzanilla is actually matured on the coast, giving it more intense and salty notes.
Prawns and Shrimps
Prawns tend to taste meatier and sweeter than the smaller, more delicate shrimp. However, although they are actually quite different creatures, their flavours are nearly identical, so for culinary purposes they are virtually interchangeable.
A crisp and dry white wine with bright acidity and citrus flavours like a refreshing Sauvignon Blanc [either from France or New Zealand, or England's answer to Sauvignon Blanc - Bacchus!], Picpoul, Verdicchio or Vermentino. Crisp rosés also work well - try one from the South of France.
However, if the seafood is in a creamy sauce it can handle a fuller-bodied white, so then pair it with something to compliment the buttery flavours like a Chardonnay or Chenin that has seen a little oak, or a Pinot Gris. If you are not a fan of oak, then try a weightier wine like a Viognier or Italian whites such as Fiano, Falanghina or Greco.
As sparkling wines are high in acidity, they too are good matches and there are lots of choice, from Champagne and Crémants, to Cava and English sparkling wine - but for something different try Italy for a Franciacorta.
If you are making a paella, then look to the dish's origin - Spain for a rosado to compliment the spicy components of the dish. There are lots to choose from, not just Rioja, and Garnacha Blanca/Grenache Blanc is an absolute star!
Mussels
Mussels can be cooked in a variety of ways, but whether you are enjoying a Moules Marinièr or moules frits , these juicy bivalves generally love minerally whites with bright acidity. Muscadets are a classic pairing, as are vibrant zesty and herbal wines like Sauvignon Blanc, Vinho Verde, Vermentino and Albarño. For something differnt try Txakoli from the Basque Country. Chablis also fits the bill, especially if the mussels are cooked in a creamy sauce as it enhances their briny notes - and for this reason, if you prefer a red wine, don't knock Pinot Noir! This light-bodied red is a surprisingly good match with mussels because it's high acidity and fruity flavour profile allows their saline flavours to shine.
Clams
As with mussels, the best wines to pair with clams are dry, mineral-driven whites with high acidity. This is because clam recipes more often than not include dry white wine in the ingredients list. This enhances their natural sweet flavour and keeps them juicy and tender. So whatever wine you use in the cooking - pour a glass of this with your finished dish. But for more choice add a Spanish Verdejo or Italian Verdicchio to your list. A light, refreshing Pinot Grigio can also be a good option. With richer, especially creamy sauces go for more full-bodied wines with a little oak influence - Chardonnay is a reliable choice, but nothing too buttery or it will overwhelm the delicate flavour of this delicate bivalve mollusc.
Scallops
Scallops are an extremely rich and luxurious seafood; they are meaty yet delicate and have a certain sweetness in flavour. They can also be served in a number of ways. Try a bright and vibrant dry Riesling or Albariño with scallop ceviche. With richer cooked dishes containing cream and cheese, full-bodied Chardonnays, opulent Pinot Gris or Viognier, a white Rhône blend or one of the exotic wines from the south of France containing Chardonnay blended with Viognier are great partners.
This mollusc also loves Champagne and bottle fermented Sparkling Wines; these wines are good with scallops in whatever way you choose to serve them. Blanc de Blancs versions, made entirely from white grapes are particularly good with these plump and succulent delicacies.
For something unusual consider a complex and structured Orange Wine - these are white wines that have been made in the same way as red wines - with skin contact. They have a little more weight than many white wines because of the tannin influence, and are extremely versatile.
Lobster
Lobster is our grandest crustacean. It has a rich, but subtly sweet flavour, and a meaty texture. Champagne, especially Blanc de Blancs is a the most opulent pairing, but any dry bottle fermented sparkling white wine works well. How the dish is cooked will make a difference - with classic boiled lobster, Chablis and unoaked Chardonnay, along with refreshing Sauvignon Blanc, Albariño and Vermentino are good choices. Also try a Verdelho, a Portuguese variety, but Australia make them too. With richer dishes, you need more full-bodied wines like Viognier, White Rhône blends, Bordeaux style Sémillon-Sauvignon Blanc blends and Pinot Gris, to match the weight of the dish, and with anything involving buttery or creamy sauces you can scale up to a little oak - consider fine white Burgundies and Chardonnays from the USA, but nothing too strong or it could overwhelm the delicate flavour of this marine delicacy. For this reason avoid tannic red wines, but dry rosés work well, either still or sparkling.
Crab
With it's combination of delicate white and rich brown meat, crab has a more assertive flavour than lobster, but generally the same wines that suite lobster pairings also suite crab. But to ring the changes also try a white Rioja, dry Riesling or dry Furmint.
Squid/Calamari
The flavour of these tender and mild-tasting cephalopods can easily be overpowered, so you need a wine that will compliment and enhance their delicate flavours. Crisp, light-bodied and citrussy wines like Assyrtiko, Sauvignon Blanc, and Pinot Grigio are good bets. Any fried dish is great with white sparkling wine, whether bottle fermented like Champagne, Crémant or Cava, or tank fermented like Prosecco. Rosé wines can also be harmonious as their fruitiness compliments the squids natural sweetness. And for this reason a fruity, light-bodied Pinot Noir can also be a surprising pairing!
Caviar
Although not actually shellfish, I will include caviar in this category.
Light, crisp and dry whites are the perfect choice with caviar - in fact, the drier the better.
Try Chablis, lighter White Burgundies, Chardonnays and Sauvignon Blancs. Heavier oaky wines are not a good match as they tend to overwhelm the subtle flavour of caviar.
Of course the classic partners to caviar are Champagne and Vodka, because they both refresh and cleanse the palate.
However, if you want to be decadent and your budget doesn’t run to caviar and Champagne, try faux caviar and a sparkling wine made in the method traditional - that is to say a wine made using the same process of Champagne with a second fermentation in bottle. English Sparkling Wine is a clear winner here, often made with the same grape varieties as Champagne too.