Crayfish can be cooked in a gratinated casserole, in an Asian nage, in Armorican style, pan-fried then flambéed, a la plancha, in short a multitude of solutions are available to you to enjoy this crustacean with delicate flesh. A Riesling is ideal with crayfish, whether enjoyed with a little lemon or mayonnaise, or cooked in sauce. The minerality of a Pouilly-Fumé also goes very well. With richer dishes it also pairs perfectly with a more evolved dry white wine such as a Morey Saint-Denis white, a Nuits-Saint-Georges White or a Viré-Clessé.