A-Young FBC Recommends White Wines That Pair Perfectly with Winter Seafood

A-Young FBC has recommended three white wines that pair well with winter seafood dishes.

Winter is considered a prime season for seafood, which pairs particularly well with white wines featuring bright acidity and a clean structure, complementing the seafood’s characteristic salinity and mineral notes. Oysters and shellfish, in particular, are widely enjoyed during the winter season.

First, Oyster Bay Sauvignon Blanc from Marlborough, New Zealand, is known for its affinity with oysters, as its name suggests. It pairs well with fresh oysters served with lemon, as well as steamed shellfish and seafood salads.

Piper-Heidsieck Cuvée Brut is a Champagne made from a blend of 55% Pinot Noir, 25% Pinot Meunier and 20% Chardonnay. It is known as the official Champagne of the Cannes Film Festival and as a favorite of Marilyn Monroe.

Klimt Kiss Cuvée Brut is a sparkling wine produced in Austria, blending Chardonnay and Pinot Blanc among other varieties. Aged for 18 months, it is characterized by fine, abundant bubbles.

An A-Young FBC representative said, “Winter seafood is an ingredient that is highly complete in its own right, so we selected wines that can enhance the dining experience without overpowering the natural character of the food.”