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