Vodka

When pairing wine with shellfish, it’s helpful to choose a wine that is tangy and crisp, with mineral flavors. This can help to complement the salty and metallic flavors of the shellfish. Some good choices for this type of pairing include Picpoul de Pinet from the Languedoc coast, Muscadet from the Atlantic region near Nantes, white Sancerre and other Loire Sauvignon Blancs, Assyrtiko from the Greek island of Santorini, Txakoli from the Basque country, and Albarino wines from the Rias Baixas region in Galicia. These “Atlantic wines” often have stonefruit flavors that work well with fruit-based sauces. Treixadura-based whites from the Ribeiro region may also be a good choice for shellfish dishes featuring herbs or seaweed. Manzanilla or Fino Sherry from Spain, Alto Adige Sauvignon Blanc, and Langhe Arneis from Italy are other options to consider. In the New World, Clare Valley Riesling and Sauvignon Blancs from the coastal appellations of Elgin, Elim, and Cape Agulhas in the Cape region can also be good choices. For shellfish dishes with strong flavors, such as scallops with bacon or chili, you may want to consider a wine with more richness, such as Friuliano or Albariño. Champagne Blanc de Blancs is another classic choice for pairing with shellfish.