Potted Shrimps

Estimated from a representative ingredient basket; verify against exact brands and edible yields before publication.

1. Melt 90 g butter in a small saucepan over low heat, keeping it below a simmer. Skim off the white foam and pour the clear butter away from the milky solids.
2. Warm the shrimps in 30 g butter over medium-low heat for 2 minutes. Add mace, cayenne and lemon; stir gently so the delicate shrimps do not break.
3. Spoon into two ramekins, press level and cover with the clarified butter. Chill for at least 2 hours until firmly set.
4. Toast the bread until crisp at the edges. Let the pots stand for 10 minutes before serving so the butter softens slightly.

#1 Great match Sparkling

Champagne / Traditional Method Brut

Why it works: High acidity and fine bubbles cut through fat, salt and crisp coatings while matching the dish without overwhelming it.

High-acid, dry sparkling wine with fine bubbles, citrus, apple, brioche and mineral notes. It cuts through fried food, cream and salt while making starters feel celebratory.

GrapeChardonnay, Pinot Noir, Pinot Meunier

RegionChampagne, Franciacorta, English sparkling wine, Crémant

Wine flavourcitrus, green apple, brioche, chalk, almond

Serve at6-8°C

• Flavour bridge: crisp bubbles with fried, salty or creamy textures
• Acidity: High acidity refreshes the palate.
• Body: Medium body suits starters and fried food.
• Tannin: Low tannin is safe with seafood and salt.
• Sweetness: Dry sweetness avoids making savoury dishes cloying.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Sauvignon Blanc

Why it works: Sauvignon Blanc mirrors herbs and citrus while its acidity suits green vegetables, fresh cheese and shellfish.

Zesty white wine with lemon, gooseberry, grass and herb notes. It refreshes green vegetables, goat cheese, seafood and herb-led dishes.

GrapeSauvignon Blanc

RegionLoire, Marlborough, Bordeaux, Chile

Wine flavourlemon, gooseberry, grass, passion fruit, herbs

Serve at7-9°C

• Flavour bridge: citrus and herbal notes echo the dish
• Acidity: High acidity matches lemon and fresh herbs.
• Body: Light body suits delicate ingredients.
• Tannin: Low tannin is seafood-friendly.
• Sweetness: Dry style preserves freshness.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

Albariño / Vinho Verde

Why it works: Saline citrus fruit and high acidity make Albariño or Vinho Verde a particularly credible match for shellfish, salt cod and Atlantic fish.

Fresh coastal white wine with citrus, peach, sea-spray minerality and bright acidity. Excellent with seafood, salt cod, octopus and light fried fish.

GrapeAlbariño, Alvarinho, Loureiro, Arinto

RegionRías Baixas, Minho, Vinho Verde

Wine flavourlime, peach, saline, green apple, blossom

Serve at7-9°C

• Flavour bridge: salinity and citrus connect directly to seafood
• Acidity: High acidity cuts oil and salt.
• Body: Light body respects delicate seafood.
• Tannin: Very low tannin prevents metallic notes.
• Sweetness: Dryness keeps the finish clean.
• Best for: Selected specifically for this British or Portuguese recipe.

#1 Great match White

White Burgundy / Oaked Chardonnay

Why it works: Oaked Chardonnay mirrors cream, toast and butter and has enough body for rich poultry, gratins and substantial fish dishes.

Fuller Chardonnay with orchard fruit, cream, toast and hazelnut. Ideal for creamy sauces, roast poultry, rich fish and cheese dishes.

GrapeChardonnay

RegionBurgundy, California, Margaret River, South Africa

Wine flavourapple, peach, butter, toast, hazelnut

Serve at10-12°C

• Flavour bridge: toast and orchard fruit echo browned dairy flavours
• Acidity: Medium-high acidity prevents heaviness.
• Body: Medium-full body matches creamy food.
• Tannin: Low tannin suits poultry and fish.
• Sweetness: Dry wine avoids excess sweetness.
• Best for: Selected specifically for this British or Portuguese recipe.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.