White
Albert Bichot Bourgogne Aligoté
Albert Bichot
Bourgogne · France
View →Seafood
Fish & Seafood
With fish and seafood, freshness is your best starting point: look for a dry, crisp white that respects the delicacy of the dish.
The pairing
Why it
works.
Oysters, shrimp, scallops and delicate fish generally prefer dry wines with good acidity. Muscadet and Albariño are especially reliable choices because they bring freshness without masking the flavours of the dish.
The preparation matters as much as the fish. With a simply pan-seared fillet or plain seafood, stick to something light and lively. If you add butter, a creamy sauce or grilling, you can choose a white with more texture and body.
In practice
Look first at the preparation. Plain, lemon or a marine freshness? Choose bright and light. Butter, cream or grilled? You can go for a slightly fuller white.
In the glass
What to
look for.
Muscadet01
Albariño02
Dry, crisp white03
Fresh Quebec white04
Lightly oaked Chardonnay05
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
With delicate fish and seafood, tannic reds and heavily oaked whites tend to dominate.
When serving
Serve whites chilled, generally around 8 to 10 °C. A more textured white can be served slightly less cold, around 10 to 12 °C.