Best wine pairing with shrimp?

I was thinking a William Fevre Chablis, anyone else have interesting/unusual/delicious pairings?

They'll be sauteed with a melange of veggies.....

I was thinking a William Fevre Chablis, anyone else have interesting/unusual/delicious pairings?

They'll be sauteed with a melange of veggies.....

Great question, Peter. Chablis usually works for me with shrimp but we also tried a dry Muscat recently that was an outstanding match.

Have you tried Cliff Lede Sauvignon Blanc? It has a pronounced grapefruit tone that might work well depending upon how you prepared the shrimp.

Thanks Dave and Sharon!

I went the safe route and just popped a Fevre Montmains, but I bet Muscadet or Cali Sav Blanc would be a nice match as well. I love Muscadet with oysters, even more so than bubbly.

Champagne!

Champagne is my favorite normally with shellfish, but we drink so much of it, we were looking to shake things up . I have yet to find a food Champagne does not go with.

Fume Blanc....especially if butter, garlic and olive oil are involved.


Pinot Grigio would be a close second, IMHO.

You might also consider an Albarino. Haven't tried it yet with shrimp but it tastes good '"in my head."

Depending on how the shrimp is prepared, I do like a vouvray. It's nice and lemony and goes so well with shrimp and lobster.

Depending on preparation of the shrimp, a chilled Fino Sherry with grilled prwans can be magnificent.

I also second the Albarino suggestion.

I'm jumping in after the fact, but you asked for different and interesting. My answer is Vermentino! It's not something you hear much about, but it's local and quite good. It is, however, the one and only Vermentino I ever had so I have nothing to compare it with.

Here's a little info. about the wine.

Raffaldini Vineyards and Winery
2005 Vermentino, Estate
(Yadkin Valley)

Wineries in North Carolina are experimenting with several Italian grape varieties that so far seem to perform quite well here. Raffaldini grows several vinifera varieties at their 1200-foot elevation in the northern Yadkin Valley, but focuses particularly on Italian varieties such as Sangiovese, Aleatico, Malvasia Bianca and Pinot Grigio. Pinot Grigio has already proven to be a worthy grape for North Carolina and the Yadkin Valley.

Raffaldini’s 2005 Vermentino (from the Vermentino grape native to Sardinia) is a delightful surprise. Pale straw in color, it is quite dry and brisk, with light citrus aromas and a faint hint of lime blossom. The clean, bright, zesty fruit – typical of good Vermentino – works especially well with seafood. Light-bodied without sacrificing flavor, it promises to be a highly viable grape variety for North Carolina winegrowers to explore.

Depending on preparation of the shrimp, a chilled Fino Sherry with grilled prwans can be magnificent.

I also second the Albarino suggestion.

Bill, I have to agree, Fino, with cold boiled shrimp or prawns is a match made in Heaven. Or at least in Spain. As good as it is with cold shellfish, it has to be even better with shrimp on the barbi.

[David M. Bueker]

Hey Peter - welcome to the light side. Good to see you over here.