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1. ta Said,

   A nice sauvigon blanc from Oregon or Washington. These are wines not intimidated by melted butter. Another great wine with this is a nice Alasatian Gerurz.
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2. eja.1931 Said,

   Depends where you live… If you can, buy J P Chenet’s Chardonnay. It’s French , not expensive and delightful.
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3. willhemina31 Said,

   Chardonnay
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4. LAIN E Said,

   White wine usually accompany any form of sea-food, perhaps a Chardonnay,
   then later a liqueur coffee following the dinner. I hope that it is a success.
   Regards.
   Lain.
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5. Kamikaze Kid Said,

   I would go with something clean to the pallete like a semillon blanc or on the pinker side a fume blanc.
   A red (pinot noir or zinfandel) or chardonnay would suffice especially if you had spicy or stronger flavors.
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6. surellll Said,

   Pinot Grigio Santa Margaretta excellent..Bon Appetit..surilll
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7. freesumpin Said,

   NOT Chardonnay, too sweet usually. So are Reislings and Gevurztraminers .
   A Sauvignon Blanc, Fume Blanc or Dry White Burgundy, Pinot Grigio, dry white wines would go very very well. Chards are not usually paired with seafoods.

   But personally, I like Zinfandels, the red ones of course, and that’s what I’d be drinking. But then I’d drink Zin with an omelette or Dover sole, just because I love them!
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8. Super Girl Said,

   Any good white wine will do.
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