Molluscs and crustaceans are characterised by simple structures and strong flavours. They require undemanding white wines, perhaps young, more or less fresh. A spumante or a Champagne is preferable with shellfish such as crab, scampi or lobster. Fresh, young still wines with calamari, cuttlefish and squid. Balanced wines with mussels and clams. And with oysters? If you want to try a Champagne it has to be really smooth, a blanc de blancs brut (avoid pas dosé or extra-brut), but for the perfect pairing it is better to choose a balanced and rounded white, sometimes even with residual sugar like a late harvest wine (but this only if the oysters are not served as a starter). For your raw or cooked seafood dishes, follow these simple tips. You can't go wrong. The choice is even easier if you take a look at this section, where you will find wines for the perfect pairing.