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Food & Wine Pairings Guide - Seafoods
The salinity and minerality of fresh oysters and clams demands something refreshing, crisp, and most importantly, with high acidity. Muscadet or Sauvignon Blanc from the Loire Valley is usually an appropriate pairing. In addition, any good Chablis will have that stony, minerally character. Try a vintage Blanc de Blancs Champagne for the ultimate indulgence.