Crayfish

Crayfish

Assuming crayfish tails served cold with lemon, dill and a creamy dressing, or poached with dill in the Scandinavian way.

Crayfish are sweet, delicate and lightly briny, and usually come with lemon, dill and something creamy. The wine needs crisp acidity and a green, herbal note for the dill, with no oak to smother the sweetness of the shellfish.

Pairs Perfectly. Sauvignon Blanc, Sancerre, Loire, France. Gooseberry, citrus and a chalky, grassy snap that meets the dill and cuts the dressing, while the flavour of the crayfish stays clear. Touraine Sauvignon Blanc gives the same logic at a more accessible price and is easy to find.

Pairs Well. Albariño, Rías Baixas, Spain. Peach, lemon and a salty finish, a coastal white that suits sweet shellfish.

Pairs Well. Riesling Trocken, Mosel, Germany, dry. Lime and green apple on light, sharp acidity, fresh against a creamy dressing.

Worth Seeking Out

Silvaner from Franken, Germany. Dry, earthy and herbal, with a quiet green note that sits well with dill.

Avoid

Oaked whites and reds. Oak buries the sweetness of the shellfish and tannin turns metallic against it.

Failing That

A Muscadet sur lie, Loire.

If All Else Fails

Pinot Grigio, northern Italy.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.