White
Domäne Wachau Grüner Veltliner Selection
Domäne Wachau
Basse-Autriche (Niederösterreich) · Autriche
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Mussels
A lively, dry, saline wine to accompany mussels without losing the freshness of their juices.
The pairing
Why it
works.
Mussels have a marine character that's more savory than delicate. Their salty juices and tender texture call for dry wines with a clear acidity, freshness and enough personality to stand up to the broth.
With mussels marinières in white wine, lively, mineral whites are a particularly natural match. Garlic, parsley and herbs favor fresh, slightly vegetal profiles. A cream-based preparation brings a bit more roundness while retaining good acidity.
In practice
With mussels, first think of the liquid in the bottom of the plate. A dry, lively wine that works with the broth will generally work for the whole dish. For a creamy version, add a bit of texture to the wine, but don't sacrifice its freshness.
In the glass
What to
look for.
Dry, saline Muscadet01
Lively Sauvignon Blanc02
Dry Riesling03
Mineral white04
Dry sparkling wine05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic reds, very oaky wines, and heavy whites or those lacking acidity. With the mussels' marine character, they can create a heavy or harsh pairing.
When serving
Serve the wine at around 8–10 °C for a classic preparation. With cream-based mussels, let the white rise slightly to 10–11 °C.