Which wine for oysters and seafood?

Salty flavors: shellfish and crustaceans

Shellfish and other seafood (mussels, whelks, crab, squid, etc.), which have a distinct saltiness, require a lively, fresh, and light wine such as Sylvaner. This typical Alsace wine, representative of its terroir, is remarkably fresh and light, with subtle fruitiness. This white wine also has a lovely liveliness that pairs well with more pronounced iodine notes. A great choice for seafood platters!

With shellfish such as shrimp, lobster, langoustines, prawns, or lobster, a Riesling, a fine and elegant dry white wine, will bring out the flavors of their sweet and delicate flesh.

Which wines go well with fish?

Cooked fish

For marinated, grilled, baked or pan-fried fish, we recommend a dry Riesling. This white wine will pair perfectly with the delicate, refined flesh of your fish.

To accompany fish in cream-based sauces , choose lighter wines such as a Pinot Blanc.

Raw or smoked fish

Sushi, a fresh and refined dish from Japanese cuisine, calls for a dry, powerful and straightforward wine to match the strong flavor of wasabi. Once again, a Riesling is the best choice. This Alsace wine has a lovely freshness and minerality that will bring out the flavors of fish (salmon, tuna, etc.).

Fish with exotic flavors

To stand up to the powerful spices used in Japanese and Indian cuisine, a full-bodied wine that can match these flavors is required. With its powerful aromas and distinctive notes, Gewurztraminer is the ideal companion for exotic cuisine, bringing out all the flavors!

Whether raw, cooked, grilled, or served in a sauce, seafood deserves wines that match its freshness and delicacy. Riesling, with its minerality and liveliness, remains the king of seafood pairings, while Sylvaner stands out for its lightness. Crémant Extra Brut adds a festive touch, and Gewurztraminer, with its aromatic intensity, is the perfect accompaniment to exotic dishes. With Alsace wines, every bite finds its perfect tasting companion!