In the hot summer months, even if we can't be relaxing by the beach, we find ourselves planning meals that revolve around seafood: briny raw oysters, buttery lobster rolls, wild salmon charred on the grill.
But what should we drink? Sauvignon Blanc? Muscadet? What about red wines? How do you go about choosing a wine for seafood dishes? We asked our sommelier crew for a few wine-and-fish tips. Here's what they had to say.
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