Sancerre and Muscadet from the Loire are exceptionally suited to oysters, perhaps because shellfish are an important part of the local cuisine and the wine evolved to match.
Shrimp work well with crisp whites like White Bordeaux (and Sauvignon Blanc in general) or with leaner Chardonnays like Chablis.

Pick a fatter, buttery Chardonnay to match lobster, and a slightly sweet white - Riesling might be ideal - to quaff with crab.



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