Here in Cornwall, we’re lucky enough to have some of the finest seafood in the UK—if not the world—right on our doorstep. Whether you’re picking up mussels from Falmouth Bay, crab from Newlyn, or line-caught bass from a trusted local fishmonger, the right wine can bring out the best in every dish - the answer lies in freshness, balance, and texture.

Seafood is often delicate, fresh and briny, so it needs a wine that complements rather than competes. Crisp, mineral-driven whites like Muscadet, Picpoul de Pinet, and Chablis are classic choices—perfect with oysters, mussels and simple grilled white fish. Their clean acidity mirrors the freshness of the sea and cuts through any natural oiliness in the fish.

For richer flavours—like pan-fried scallops, Newlyn crab or smoked salmon—reach for wines with a little more body and texture. A lightly oaked Chardonnay, particularly from Burgundy or cooler-climate New World regions, brings a gentle creaminess and depth that pairs beautifully with buttery or smoky seafood dishes. White Rhône blends or fuller-bodied Pinot Gris can also offer the weight and complexity to match these richer plates without overpowering them.

Albariño, with its citrusy lift and saline edge, is a favourite here in the shop for good reason. It pairs effortlessly with grilled mackerel, sardines or hake, and works well with more Mediterranean-inspired seafood dishes.