There are so many ways to prepare clams, mussels, and oysters that it is impossible to discuss pairing wines with them in general terms. However, Sauvignon Blanc tends to go well with clams, especially those wines from Sancerre and Pouilly-Fumé. Chenin Blanc also makes a nice match. Mussels taste wonderful with either Gruner-Veltliner or Sauvignon Blanc, though if you're preparing them with marinara sauce, you might want to go with a fairly acidic red wine, like an inexpensive Chianti. And oysters, which are usually eaten raw, are delicious with both Sauvignon Blanc and Pinot Gris. Of course, you may want something a bit more hearty if you're the kind to pile on the cocktail sauce.
Food & Wines
Clams, Mussels, Oysters
