Shellfish

Zufrieden, as I mentioned in my first post, I do generally prefer whites (though more often chardonnays and sauvignon blancs, just as often muscadets, and nearly as often albarinos and picpouls, as rieslings) with seafood,...

eAs suggested by many following this thread, light, slightly acidic Pinot Noir ... rather than sauce. As for shellfish, mollusks and seafoof of that ilk, you are faced with unusually metalic, sometimes sweet flavors...

But your friend must have some reason for his belief, no? Generally it has to ... are a lot closer to pork. Shellfish also run the gamut from delicate scallops to sea snails, and then there are squid and octopus that...

Dmckr - the shellfish is so hard to pair with reds, it just seems to go so perfectly with the whites. However, I've taken down some very good suggestions folks have written for you here, include the one you posted about...

Oh yeah, that makes total sense. I guess I was meaning shellfish au naturel as it were -- blanched langoustines, moules mariniére, oysters. That's what pops into my head when I think shellfish. But yeah, piri piri prawns...

re:Reply by Robert Johnston, Oct 30. "I have to admit, though, I've never ... found a red that works with shellfish (mollusc or crustacean)." Robert, I've been serving hearty reds with spicy shrimp dishes and seafood...

Add trout to the salmon with Pinot - I actually think trout works even better. ... found a red that works with shellfish (mollusc or crustacean). Seems almost perverse to try, when you have a wealth of different whites...

Would be interested in hearing from people here about any redwine and fish, crustacean, mollusk, etc. combinations they/you have found to work successfully. Having been initiated at the beginning of my wine tippling into...

2007 Sauvignon Blanc - Buy online in $12 only. Sauvignon Blanc is one of the ... pairings include seafood, shellfish, and light pastas....