Dear DV
My personal suggestions would be a crisp, dry and aromatic Albarino from Rias Baixas in NW Spain or a Portuguese alternative. Of course, it depends on the dish itself, yet I always believe that when you match wines with food you need to consider the origin/provenance of the ingredients. Try to keep things ‘local’, as the freshest seasonal ingredients always seem to taste better with the wines from the same region. So, for instance Northern Spain – great shellfish, thus Albarino wine. Alternatively, try a dry fino or manzanilla sherry with a plate of langoustines and prawns. Again a wonderful combination. A light, crisp and fragrant Fiano from Campania is a very enjoyable marriage with the linguine alle vongole from nearby Naples. New Zealand Sauvignon Blanc works extremely well with green-lipped mussels and crayfish because of the same regionally-based tastes and flavours.
Anyway, I'm sure you get the idea. I would tend to avoid red wine though, as it will clash.
Best wishes and bon appetit.
Robert Giorgione

Im a sucker for a good blanc de blancs champagne. You cant fault Ruinarts Blanc de Blanc especially if there loads of lobster and langos with fresh mayo!!

Thank you for your advice, greatly appreciated!

DV

sometimes there is nothing better than the classics. Good chilled Muscadet rarely fails to please and won't break the bank.

I'll second the Albarino, fantastic seafood wine with a bit more body than a Muscadet. I'm also a big fan of a Gavi di Gavi, or a really cold rosé Sancerre with shellfish.

On a terrace in the sun, for preferance…

Why don't you try DV a crispy Dry Furmint from Tokaj? It is delicious with seafood!

I would go for some good English Wine – Madeleine Angevine from a vineyard of your choice. Historically the grapes were grown in the Loire and lend themselves to assorted fish. It has cutting edge fresh acidity which is very appealing!

Enjoy

Why not to try a simply Gin and tonic with “Gin Mare” and “1724 tonic water”.

Both of these products comes from a spanish producer based in the idea of grastronomical experiences and the mediterranean sea.

Gin Mare is crisp, herbaceous yet silky and not pungeant. 1724 is one of the less tart or dry tonic that there is in the markey since it has been produce with smaller bubbles and some slices of mandarin peels from peru for roundness.

Build your regular Gin and tonic ina “balloon glass” or a big Goblet and garnish with a basil leave or a Rosemary sprig

Always the first thought is how are you cooking and with what ? I agree with the Muscadet idea , which will bring crispy texture and fresh acidity with suficiant fruit structure . WE make our whites in the Southern Rhone Valley with 6 blended grapes ; 3 that bring the aromas, structure and of course fruit and 3 that supply the freshness and acidity combining to create a complex wine that adapts more easily to different cooking styles from classic to BBQ .… bon app !……… I 've just placed this wine Mourchon's CDR Blanc “La Source” in this years Sommelier Wine Awards 2013.

Well chilled glass of Fino Sherry is fantastic with Sea food in general~

Enjoy!

A chenin blanc would do as well…