Last week, I have actually selected three wines which pair perfectly with seafood:
- Cheverny
- Macon villages
- Pouilly Fuisse
Burgundy whites are definitely the best to work with seafood and shells. The reason for that is that in the region near Chablis, post Jurassic era, the soil used to be under ground! It accumulated a deposit of shells, and to this day, the soil (we call it kimmeridgian clay) gives these wines a metallic taste which matches perfectly the taste of oysters or mussels.
The notes are those of a cold to medium climate Chardonnay, unleashing clean lime flavours with green apple, and a metallic finish which is reminiscent of the seafood you are tasting.
Pouilly Fuisse, which is the queen of the Maconnais region, is aged in oak, which brings an additional taste of yeast and toast to the lemony cocktail. All three wines are delightful, I strongly recommend!
Where to buy in Singapore ?
For Pouilly Fuisse, here
For the Macon Villages, here
For the Cheverny, here
