This category is a tale of two foods. Some dishes are light with delicate flavours while some feature meatier fish or shellfish or more flavoursome sauces. White wines are the traditional pairing, but don't miss out on some interesting red wine ideas.
For lighter seafood try a lighter cooler climate Chardonnay (Tasmania, Chablis and NZ are great), a Pinot Gris, Riesling or Sauvignon Blanc. For something new, try Albarino from Spain which was made for seafood, or Picpoul from the south of France.
For richer fish dishes more full-bodied Chardonnay from Australia, Southern Burgundy and France, Chile and the US are delicious. As are Soave and Vermentino from Italy.
For red wine a light Pinot Noir, Gamay (the grape known for Beaujolais) or Corvina from Italy can taste great with meatier fish and seafood dishes.
If Oysters are on your plate then Sparkling should be as well - Champagne is traditional but step out and try Cava from Spain or a still white wine like Picpoul which is sensational!
'Trois Moulins' Semillon Sauvignon Blanc
2016 Blaye Côtes de Bordeaux, France