Seafood

Prawns, crab and lobster

Sweet shellfish meat pulls in two directions: texture for buttery preparations, salinity for simply cooked ones.

Rich white

Classic

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Sweet shellfish meat and butter sauces call for texture and a little oak-derived richness.

Try

Serve 10–13 °C

Classic

Taut, saline, stony whites where structure and cut matter more than fruit.

For simply prepared shellfish, salinity mirrors the sweetness of the meat.

Try

Serve 9–12 °C

Solid

Bottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.

Fine bubbles handle drawn butter and mayonnaise-based sauces cleanly.

Try

Serve 8–10 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.