Alvarinho for seafood: quick buying guide

Why Alvarinho with seafood?

The vibrant acidity, citrus freshness, and minerality of Alvarinho—especially from the granite soils of Monção and Melgaço—cleanse the palate and enhance the natural sweetness of the seafood. It's a classic combination that works from start to finish.

How to choose the right profile

• Aromas & freshness: Look for notes of lime, grapefruit, green apple and orange blossom.
• Body & texture: wines aged on lees or with bâtonnage add volume to dishes with butter or sauces.
• Acidity: essential for cutting fat in dishes such as seafood or crab rice.
• Serving: 8–10°C to maintain aromatic focus and tension.

Infallible combinations

• Clams à Bulhão Pato: Young, dry, very citrusy Alvarinho.
• Grilled shrimp: fruity and saline profile; dry and persistent finish.
• Polvo à lagareiro: Alvarinho with more structure (contact with lees) to accompany the oiliness of the olive oil.

Expert tip

If you like a creamy sensation without sacrificing freshness, look for terms like "sur lie," "fine lees," or "bâtonnage" on the label. For an ultra-vibrant and straightforward feel, choose recent vintages.