wine for sea foods

[Innkeeper]

Hi Bschoi, and welcome to the Wine Board. For shrimp and most shellfish it is had to beat a good oak free sauvignon blanc, such as those from New Zealand, and the Lorie Region of France. Sancerre and Pouilly Fume are the best known sauvignons from Loire. Most American, Chilian, and Australian sauvignons are well oaked and oak is anathema to shellfish.

You might also consider riesling, pinot gris(grigio), and Vouvray which is a chenin blanc from Loire.

[This message has been edited by Innkeeper (edited 11-18-2001).]