Seafood platter & Muscadet & Brittany
A seafood platter, oysters, clams, prawns and langoustines, demands a mineral, iodine-rich white. Muscadet Sevre-et-Maine sur Lie or a Picpoul de Pinet are the quintessential classic pairings for seafood.
Recommendation by Trinqo AI sommelier
Recommended wines
Muscadet Sevre-et-Maine sur Lie
- Grape:
- Melon de Bourgogne
- Serving temperature:
- 8-10°C
Iodine minerality and lightness that respect the freshness of seafood without covering it
Picpoul de Pinet
- Grape:
- Picpoul
- Serving temperature:
- 8-10°C
Lively acidity and citrus profile that cleanse the palate between each shellfish
Sommelier tip
Serve the wines very cold (8°C). For oysters alone, a Chablis will be sublime. Lemon squeezed over the seafood amplifies the pairing with mineral, crisp wines.
Frequently asked questions
- What wine with a seafood platter?
- A Muscadet sur Lie or Picpoul de Pinet. These mineral, crisp whites were born for shellfish and crustaceans.
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