Langoustines, also known as Norway lobsters, have a delicate and subtle flavor. When selecting a wine to pair with them, you want one that complements their taste without overpowering it. Here are some good options:
Sancerre (white wine from the Loire Valley, France): This Sauvignon Blanc features a lovely balance of citrus freshness and herbaceous notes, which works well with the light sweetness of langoustines.
Champagne or another sparkling wine: A dry Champagne or another sparkling wine (such as a good Crémant) has refreshing, light bubbles that pair nicely with the soft texture and flavor of langoustines.
Chardonnay (unoaked): Chardonnay that is not aged in oak barrels often features fresh citrus and green fruit aromas. The wine is usually slightly fuller-bodied but still refreshing.
Pouilly Fumé (white wine from the Loire valley): Sauvignon blanc from a flint terroir, has a crisp, mineral character that pairs well with seafood such as langoustines.
It’s always a good idea to choose wines that complement the fresh, oceanic flavors of langoustines without being too heavy or intense.