Christmas in Australia means a seafood platter on the table and the back door open. Cold prawns, freshly shucked oysters, a side of salmon, maybe crab or bugs if it's a big year. For a seafood Christmas lunch, French wine is hard to beat, and the good wine with seafood is almost always cold, crisp and white, or sparkling. One bottle can carry the whole platter: a dry Champagne. Here is how to pour it with each part of the Christmas seafood platter, which styles to look for if you want a second wine, and how to keep it all cold through a long summer lunch.
Why crisp whites and bubbles work with seafood
Crisp whites and bubbles bring bright acidity and little or no new oak, so they lift the brine and sweetness of shellfish instead of covering it. Minerality (think oyster shell or wet stone) echoes the sea. Champagne adds fine bubbles that refresh the palate between bites. Heavy oak and big tannic reds fight that delicacy: the wood tastes bitter next to lemon and the tannins turn metallic with oysters and prawns.
Our pick for the whole platter
- Champagne Waris-Hubert 'Estence' 1er Cru Grauves Extra Brut NV: a Chardonnay led Premier Cru cuvée (60% Chardonnay, 40% Pinot Noir), with apple, citrus, peach and grilled bread on a round, lively palate. Extra Brut, so it stays dry and clean next to shellfish. Serve at 6 to 8°C.
Wine with oysters
The classic French match is Champagne or Chablis, whether you eat the oysters natural, with a squeeze of lemon, or with a little mignonette. The dry, chalky style of the Waris-Hubert 'Estence' mirrors the brine. If you want a still white alongside, look for an unoaked Chablis.
Wine with prawns
Cold peeled prawns with a squeeze of lemon love a dry, bright wine, and Champagne keeps the sweetness of the prawn clear. For garlic or barbecued prawns, the Pinot Noir in the 'Estence' gives enough body. If chilli, ginger or Asian flavours are on the table, a dry Alsace Riesling or a crisp Aligoté are good styles to look for.
Wine with crab, lobster and bugs
Richer shellfish dressed with butter or mayonnaise wants a little more body, still without heavy new oak. The round palate and grilled bread notes of the 'Estence' stand up well here. As a still option, a fuller Chardonnay such as Chablis Premier Cru or Pouilly-Fuissé is the classic style.
Wine with smoked salmon and cold fish
Smoked or cured salmon, cold poached fish and ceviche all like bright acidity. Champagne is the natural match, as the bubbles cut through the smoke and oil. A dry Provence style rosé is a lovely summer alternative.
Your Christmas seafood platter, wine by wine
| On the platter | Pour | Why |
|---|---|---|
| Oysters | Waris-Hubert 'Estence' Champagne, or an unoaked Chablis style | Acidity and minerality mirror the brine. |
| Cold prawns | Waris-Hubert 'Estence' Champagne, or a dry Riesling or Aligoté style | Bright and dry, so the lemon and sweetness stay clear. |
| Crab, lobster, bugs | Waris-Hubert 'Estence' Champagne, or a fuller unoaked Chardonnay style | Body for butter and mayonnaise without heavy oak. |
| Smoked salmon | Waris-Hubert 'Estence' Champagne, or a dry rosé style | Bubbles cut through the smoke and oil. |
For the rest of the meal, our French wines for a Christmas lunch in summer guide covers every course, and Chablis wine explained has more on that region.
Keeping it cold on a hot Christmas Day
- Champagne and sparkling: 6 to 8°C. Crisp whites and rosé: 8 to 10°C. Fuller whites: 10 to 12°C.
- Fill a tub with ice and water, not ice alone; it chills a bottle in about 20 minutes.
- Keep the seafood and the wine out of the sun, and bring bottles out one at a time.
More in how to keep wine cool in the Australian summer heat.
Long, hot lunches call for plenty of water on the table and a plan for getting everyone home safely.
Shop French wine for Christmas seafood
Start with the Champagne Waris-Hubert 'Estence' 1er Cru Grauves Extra Brut NV, then browse our French white wine and Champagne and sparkling wine.
Frequently asked questions
What is a good wine with seafood?
A cold, crisp white or sparkling wine with bright acidity and little new oak. A dry Champagne such as the Waris-Hubert 'Estence' covers the whole platter, and Chablis, dry Alsace Riesling and Aligoté are classic still styles.
Can you drink red wine with seafood?
Yes, with tuna or salmon a light, chilled red can work. Keep big tannic reds away from shellfish; they turn metallic.
How many bottles do I need for Christmas lunch?
Plan about half a bottle per adult for a long lunch, and keep extra cold water on the table. Better to open a second chilled bottle than to overpour the first.
Do you deliver?
We deliver across Australia except South Australia, free from 12 bottles, or free from 3 bottles in NSW on selected wines when every wine in your cart is one of them. The cart will tell you if a wine can't go to your state.
Please enjoy responsibly.
