Seafood
Shrimp
A lively, bright wine with enough fruit to complement the sweetness of shrimp without masking their delicacy.
The pairing
Why it
works.
Shrimp have a natural sweetness and a delicate texture that favour fresh, dry, expressive wines that aren’t heavy. A clean acidity keeps the pairing lively, while moderate fruit supports their slightly sweet side.
With lemon, herbs or a very simple preparation, favour a bright, mineral white. Grilled with garlic or lightly spiced, they can take wines with more fruit and intensity. Sparkling wines and some dry rosés also work particularly well.
In practice
With shrimp, pay particular attention to the sauce and seasoning. The more lemony and fresh the preparation, the more the wine can be taut. With garlic, grilling or spices, look for a bit more fruit and body while keeping good acidity.
In the glass
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Tannic reds, very oaky whites and heavy or high-alcohol wines, which risk overpowering the delicacy of the shrimp.
When serving
Serve whites, rosés and sparkling wines around 8–10 °C. With a richer or grilled preparation, a white around 10–12 °C will show more texture.