Wines for shellfish

Prawns, mussels, clams, oysters and lobster are sweet and briny, and the classic match is a sparkling wine or a zesty white. Franciacorta, Prosecco and Champagne cut through butter and cleanse the palate; Vermentino, Greco and Fiano bring citrus and salinity that echo the sea. A pale Provence-style rosé is perfect with a seafood platter in the sun.

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