Seafood Platter
Best wine varietals
Albariño
Albariño's bright acidity and citrus notes complement seafood flavors well.
Brut Champagne
Brut Champagne's bubbles and acidity refresh the palate with seafood.
Vinho Verde
Vinho Verde offers light, crisp, and slightly effervescent qualities for seafood.
Chablis
Chablis provides mineral-driven acidity that pairs nicely with shellfish.
Best cocktails with this
Wine Glass • Easy • 5 min
acid, bubbles, herbal — bright citrus and effervescence cut richness of seafood
Highball glass • Easy • 5 min
bubbles/acid/clean — crisp, neutral base and soda + lime cut through seafood fat and refresh palate
Martini Glass • Medium • 10 min
acid, herbal — cucumber and mint with vodka give a cool, clean counterpoint to briny flavors
Champagne flute • Medium • 5 min
acid, bubbles — crisp lemon and champagne lift briny flavors without overpowering
Champagne flute • Easy • 5 min
acid, bubbles, sweet — sparkling wine with honey/lemon adds elegance and balance to shellfish
Cocktail Glass • Easy • 5 min
acid/sweet — bright lemon acidity complements shellfish and fried seafood; touch of sugar balances brine
Cocktail Glass • Easy • 5 min
acid — clean lime-forward tequila gimlet highlights fresh seafood and cuts oiliness
Collins glass • Medium • 5 min
acid, herbal, bubbles — gin, lemon and soda refresh palate and complement delicate seafood
Highball glass • Easy • 5 min
acid/bitter/bubbles — grapefruit bitterness and soda refreshes and complements rich seafood flavors
Copper Mug • Easy • 5 min
acid, heat, bubbles — lime and ginger beer add zing that pairs well with richer or spiced seafood preparations
Cocktail Glass • Medium • 5 min
acid/salt — lime and salt lift seafood, tequila adds a bright vegetal note with shellfish
Wine Glass • Easy • 5 min
acid, bitter, bubbles, sweet — Aperol bitterness and honey complexity can brighten fried or richer seafood
Martini glass • Easy • 5 min
brine/umami — dirty martini’s olive brine echoes the sea, good with oysters and briny shellfish