Which wine goes with fish and seafood?
We like Don de Pierre with oysters and Chardonnay Elegant with cod in beurre blanc. Even the same fish can suit different wines depending on what you serve alongside it.
View the combinations
On the menu.
Oysters or smoked salmon as an aperitif
Serve plain oysters with a small glass of Don de Pierre. Its fine bubbles refresh the palate after the briny oyster. Keep the same wine for smoked salmon on toast.
In the glassDon de PierreLobster or scallops with butter
With warm lobster and melted butter, Chardonnay Elegant’s creamy notes complement the butter and leave room for the sweet meat. Try the same wine with scallops seared in brown butter.
In the glassChardonnay ElegantPan-seared salmon with tomatoes
Blush Rosé suits crisp-skinned salmon with cherry tomatoes and olive oil. Its gentle spice complements the tomatoes. Serving a creamy dill sauce instead? Choose Chardonnay Elegant.
In the glassBlush RoséOven-baked cod
With leek and beurre blanc cod gets a full, soft character. Pour Chardonnay Elegant and taste how the ripe apple comes out next to the butter sauce. If you serve the cod with fennel and a light broth, we choose the Pinot Gris.
In the glassChardonnay ElegantMussels with celery and onion
For a pot of mussels, we choose Pinot Gris. Its white fruit and hint of white pepper suit the celery and briny broth. If you add plenty of cream, try Chardonnay Elegant.
In the glassPinot GrisBouillabaisse with rouille
Blush Rosé’s gentle spice works with fish soup, tomatoes, saffron and rouille. Serve the rouille on the side so each guest can add as much garlic as they like.
In the glassBlush Rosé