SHELLFISH (SEE ALSO SEAFOOD AND SPECIFIC SHELLFISH)

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• MUSCADET, ESP. WITH RAW SHELLFISH
• SANCERRE
• ALBARINO
• BEER, esp. lager, pale ale, pilsner, porter, dry or oyster stout, or wheat, and esp. with fried or sauteed shellfish
• CHABLIS, ESP. WITH RAW OR WITHOUT CREAM SAUCE
• CHAMPAGNE, ESP. DRY OR SEC, AND ESP. WITH FRIED OR SAUTEED SHELLFISH
• CHARDONNAY, NO OR LIGHT OAK, ESP. WITH BUTTER SAUCE
• POUILLY-FUME
• RIESLING, ESP. DRY AND/OR ALSATIAN
• SAUVIGNON BLANC, esp. New Zealand or other New World, and esp. with garlicky shellfish
• SPARKLING WINE, ESP. WITH FRIED OR SAUTEED SHELLFISH
• Pinot Blanc
• Pinot Gris / Pinot Grigio
• Soave
• sake
• Bordeaux, white
• Burgundy, white
• Chenin Blanc
• Gavi
• Semillon
• Txakoli
• Vinho Verde
• Viognier, esp. with herbed shell-fish
• Vouvray
• cocktails made with gin, vermouth, or vodka
• lemon-flavored drinks (e.g., lemonade, sparkling water with lemon)
• rose, esp. dry
• sherry, esp. dry (e.g., fino and manzanilla)
• tea, Darjeeling or Japanese green
• white wine, dry