Today we are going to talk about shellfish. We often find shellfish in our cuisine throughout the year in almost all regions, but we are going to take a look at the best time for it, its origin, and above all, which wines to pair with it.
Before we go any further into the subject, it is worth defining exactly what shellfish is, since there are still some doubts particularly when considering possible allergies or intolerances.
“Shellfish refers to all edible, invertebrate marine animals, and they are classified into: crustaceans, molluscs and echinoderms.”
They therefore include: shrimps, crabs, langoustines, barnacles, mussels, clams, cuttlefish, sea urchins, octopus, prawns, etc.
Shellfish from the north-western coastal regions such as Galicia, Asturias and Cantabria are very highly rated, but we should not forget those from the Mediterranean regions such as Valencia, Mallorca or Catalonia, and the typical shellfish from the Andalusian coast.
There is a Spanish saying that goes: Shellfish should only be eaten in months with an “r”, as these months are considered to be when shellfish is at its best. If the truth be known, Christmas and summer are when it is most popular.
But there is a way to make shellfish even better - pairing it with a good wine. But which wines are ideal to pair with shellfish?
The key to good pairing consists of finding the balance between food and wine, and it is here with shellfish that white wines come into their own. Their typical freshness, vibrant acidity and often slightly salty nuances make them the perfect choice.
Here are some of the keys to choosing them:
- Albariño: originating from the Rias Baixas region in Galicia, the home to some of the best shellfish in Spain, clams, cockles and oysters, among many others, to rival the best in the world. It is therefore not surprising that Albariño wines and molluscs together go back a long way in history. Strolling around Cambados and then enjoying a glass of D.O. Rias Baixas wine and a plate of oysters while sitting on a terrace in the salty sea air can be a truly enjoyable experience.
- Verdejo: in the D.O. Rueda region we can find the best of these grapes with their characteristic herby touches and mild bitterness with moderate acidity. These wines are perfect to pair with calamari, cuttlefish or crab.
- Jerez wines: this area produces some singularly emblematic wines which pair perfectly with shellfish. The strong taste of sea urchins with a glass of Sherry is incomparable, Manzanilla with pickled shellfish, or Amontillado with the strong taste of griddled prawns are just some examples of how to enjoy these wines with shellfish.
- Sparkling wine: who has never heard of “Oysters and Bubbly”? Cava and sparkling wine pair wonderfully with molluscs and shellfish. This is a sure guarantee of that extra bit of taste in your recipes.
- Rosé wines: these wines are also perfect to serve with shellfish: shrimps, prawns, langoustines, etc., a wonderfully colour-matched pairing.
When thinking about a wine to pair with shellfish, we usually automatically think of white wines, but that is not always the case. It mainly depends on what we are going to eat, but also on how the shellfish is cooked or how it is included in the dish. So don’t rule out other types of wine. White “crianza” aged wines go well with hotter dishes or sauces, young red wines can also pair well depending on the dish being served.
So now you know, all that remains is for you to enjoy your recipe with a good glass of wine.
