Pairings ›
Seafood Platter
Seafood Platter
Food
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Best wine varietals
1
Albariño
Albariño's bright acidity and citrus notes complement seafood flavors well.
Albariño's bright acidity and citrus notes complement seafood flavors well.
2
Brut Champagne
Brut Champagne's bubbles and acidity refresh the palate with seafood.
Brut Champagne's bubbles and acidity refresh the palate with seafood.
3
Vinho Verde
Vinho Verde offers light, crisp, and slightly effervescent qualities for seafood.
Vinho Verde offers light, crisp, and slightly effervescent qualities for seafood.
4
Chablis
Chablis provides mineral-driven acidity that pairs nicely with shellfish.
Chablis provides mineral-driven acidity that pairs nicely with shellfish.
Best cocktails with this
1
Tequila Coastal Spritz
acid, bubbles, herbal — bright citrus and effervescence cut richness of seafood
Score: 95
2
Vodka Clean Finish
bubbles/acid/clean — crisp, neutral base and soda + lime cut through seafood fat and refresh palate
Score: 95
3
Vodka Icicle Martini
acid, herbal — cucumber and mint with vodka give a cool, clean counterpoint to briny flavors
Score: 93
4
Honey French 75
acid, bubbles — crisp lemon and champagne lift briny flavors without overpowering
Score: 92
5
Honey Bee Royale
acid, bubbles, sweet — sparkling wine with honey/lemon adds elegance and balance to shellfish
Score: 90
6
Slutty Lemon Drop
acid/sweet — bright lemon acidity complements shellfish and fried seafood; touch of sugar balances brine
Score: 90
7
Tequila Gimlet
acid — clean lime-forward tequila gimlet highlights fresh seafood and cuts oiliness
Score: 90
8
Honey Bee Collins
acid, herbal, bubbles — gin, lemon and soda refresh palate and complement delicate seafood
Score: 88
9
Tequila Baja Paloma
acid/bitter/bubbles — grapefruit bitterness and soda refreshes and complements rich seafood flavors
Score: 88
10
Mexican Mule
acid, heat, bubbles — lime and ginger beer add zing that pairs well with richer or spiced seafood preparations
Score: 85
11
Slutty Margarita
acid/salt — lime and salt lift seafood, tequila adds a bright vegetal note with shellfish
Score: 85
12
Honey Aperol Spritz
acid, bitter, bubbles, sweet — Aperol bitterness and honey complexity can brighten fried or richer seafood
Score: 82
13
Filthy Martini
brine/umami — dirty martini’s olive brine echoes the sea, good with oysters and briny shellfish
Score: 80