And although some ice cold Coke was good with lunch, wine was what we had with dinner. For the best match of wine with pizza, take a tip from your toppings. Focus on the dominant flavors in the topping and look for a wine that complements them. As a general rule, heat and spices will take well to a sweet or sparkling wine, while toppings with strong, earthy flavors get along best with wines on the dry side.

Start with the classic pairing: a pizza loaded with tomato sauce, mozzarella and pepperoni, alongside a bottle of Chianti, made from the Sangiovese grape. Chianti’s heartiness and acidity go well with the bite of the sauce, the creaminess of the cheese and the saltiness of the pepperoni. Chianti isn’t the only option, of course; Sauvignon Blanc, the near-universal wine, also works surprisingly well. But neither of these is right for every type of pizza.
Here are some pizza types and some wines that complement them. If your choice does not lead to love at first bite (and sip), just save the bottle for after dinner!

WHITE PIZZA WITH MUSHROOMS – The “white” means cheese with no tomato sauce base, so the usual high-acid choices that complement tomatoes will not do. If the cheese is only mildly salty and the mushrooms dominate, you could pair this pizza with the complexity and intensity of a Cabernet Sauvignon or Merlot. Or elevate the pie into a total gourmet occasion with Champagne. The effervescence will cut through the richness of the cheese and accent the mushrooms indulgently.

SPINACH AND GARLIC – One of Brett Baxter’s favorites, this is one of the rare gourmet pizza types that can stand up to Chianti (a pesto topping is another). Why settle for the ordinary, though? Sangiovese, made from the same grape as Chianti but lighter, spicier and more complex, has a natural love affair with garlic. This earthy topping pair also goes well with the fragrant fruitiness of Valpolicella or the simplicity of a Pinot Noir.

GOAT CHEESE – Look for a dry Sauvignon Blanc, which has the versatility to support this cheese’s creamy mildness.

HAM AND PINEAPPLE – Usually referred to as a Hawaiian pizza, this style has a tricky one-two punch of salty and sweet. The combination requires a fruity white wine that’s midway between dry and sweet. Light, herbal Sauvignon Blanc fits the bill.

BARBECUE CHICKEN – One of my personal favorites, I suggest a German or California Riesling. This varietal  gets along with the peppery sweetness of this increasingly popular pizza.

THAI CHICKEN – The spicy peanut sauce calls for a sweet white wine, such as an Italian Pinot Grigio (or its West Coast relative, Pinot Gris), or a spicy, aromatic Gewurztraminer, which is widely produced in the United States now as well as in Germany. Don’t overlook a sparkling wine or Champagne. The bubbles bring a flair to sweet and spicy ethnic food.

Although I just returned from a weekend of eating way too much pizza, this article just put me in the mood for more. But now that I’m back on Miami Beach, my choices of quality pizza shops are quite tiny. I think I’ll head to Primo’s which is South of Fifth. If you don’t know it – find it. It’s the closest thing to New York style pizza on the beach!

Sunday night
Having caught the fresh earlier in the day, and getting back to Miami Beach later on in the evening, I didn’t want dinner to take that long. So I took 2 fillets, poured some extra virgin olive oil on them, and sprinkled on a hefty amount of Tony Chacheres Famous Creole Seasoning (if you don’t know this little green can, you don’t know what you’re missing). I then threw the fillets on the grill. Due to the spicy nature of the seasoning, I decided to pair a 2007 Covey Run Columbia Valley Riesling. This bottle is usually nice and light, with good acidity and just the right amount of sweetness. There are distinct peach and white flower flavors and aromas. However, there was some unpleasant bitterness in the finish, which I don’t remember from previous bottles. Nevertheless, the wine went very nicely with the fish, refreshing my palate after every bite.

Monday night
After reading a few recipes, I decided to try my hand at making fish ceviche. This is done by chopping the fish fillets up into small pieces, and putting them into lime and lemon juice, to allow the citric acid to cook the fish. I added garlic, some white wine, and a bit of chopped onion, and let the fish “cook” over night in the fridge. Usually I enjoy ceviche as an appetizer, so I decided to add the fish to jambalaya style rice (I’m a fan of Zatarain’s). The bright, zesty citrus of the fish went well with the Cajun spice, but I had to decide between a red wine, which I would prefer with jambalaya, and a white wine which I would have with ceviche. I ended up choosing a white, thinking that between the zesty fish, and spicy rice, I needed the wine to quench my palate, not add to the flavors. I settled on a bottle of 2008 Los Riscos Curico Valley (Chile) Sauvignon Blanc. The acidity cut right through the strong flavors of the jambalaya, and citrus and herbal notes made the ceviche stand out just a little more than the other flavors. Although I’m not usually a fan of South American Sauvignon Blanc, this turned out to be a great pairing.

Tuesday night
I marinated two fillets in an Italian herb and garlic marinade for 24 hours, and decided to broil them for about 20 minutes, flipping them halfway through. To go along with the fish I was stuck deciding between a Chardonnay and a Sauvignon Blanc. I was between the 2006 Murphy Goode Estate Sonoma County Chardonnay and the 2008 Brancott Vineyards Marlborough New Zealand Sauvignon Blanc. The marinade seemed to have A LOT of lemon and garlic, and so I chose to go with the Sauv Blanc, thinking the bright citrus would pair better than oak. The Brancott was certainly bright on the nose, with plenty of lemon/lime and grapefruit in on both the nose and palate, along with hints of passion fruit. The finish was clean and smooth, and the pairing just proves how great a pair New Zealand Sauvignon Blanc and white, flaky fish are.

Wednesday night
Laurie took the reins for dinner on Wednesday, adding Italian-style breadcrumbs, fresh lemon, fresh garlic, parsley and a little dash of love before baking the fish. Knowing that Laurie was a little disappointed in Mondays Covey Run Riesling, and wanting to get her back on the Riesling bandwagon, I chilled a bottle of 2006 Blackstone Winery Monterey County Riesling. There were light aromas and flavors of honeysuckle, peach, and pear, along with a hint of apricot. The soft, sweet fruit paired nicely with the herb and garlic flavor of the fish, and didn’t overpower the palate. It’s important to remember that while wine is there to help bring out the flavor in foods, it can also help keep your palate from being overwhelmed with those same flavors. The Blackstone Riesling certainly accomplished this task.

And now, we have no more fish.

Each style can be deliciously matched with any occasion. Here are some occasions when Sherry can be the perfect match:

You’ve invited everyone over after a late night out.

Serve: Almonds, Serrano ham (prosciutto works too) and Manchego cheese.
Sherry: A well-chilled Fino (the driest and palest of the traditional varieties of Sherry).
Note: This is the driest and lightest style of Sherry. It’s fresh and delicate, with a slight yeasty flavor.

You’re kicking off the weekend with friends at a small get-together.

Serve: Light appetizers and cheeses.
Sherry: Chilled Amontillado – pair a dry variety with creamy goat cheese and pair an off-dry or medium-sweet version with blue cheese.
Note: Amontillado is an aged Fino, with a darker color and fuller-bodied flavors and aromas, typically labeled “dry” or “medium.”

You’re heading to the beach for a long weekend.

Serve: Seafood, grilled shrimp, caviar and anchovies.
Sherry: Manzanilla – light, refreshing and very dry.
Note: Manzanilla is a great aperitif by itself, but it is also lovely with tapas.

You want to spice up dessert after serving dinner to the family.

Serve: An array of desserts, especially those with caramel, praline, or raisins.
Sherry: Cream Sherry, a sweet dessert wine, served on its own or spooned over ice cream.
Note: Cream Sherry is rich, raisiny, powerfully concentrated and sometimes referred to as “PX” after the Pedro Ximenez grapes it’s made from.

Full Bodied’s wine list is very respectable, although you can only find that out by visiting their location as  they currently do not list their bottles online.  Once there, you can see the walls of wine, and familiar labels such as Flowers, Caymus, Tattinger, and the full line of Cakebread wines. They suggest that the boutique features individually selected wines representing the finest in winemaking for every budget, although the bottles are a bit on the pricey side.  But, Full Bodied is not meant to be your destination for everyday wine shopping.

And they’re okay with that because Full Bodied’s focus is for you to enjoy their Spa first and their wine second. As mentioned above, glasses of wine are offered with massages and facials, which reminds me of old fashion barbers who serve scotch and bourbon to their clientele. Sure, the drink itself is a wonderful plus, but there is reason behind the drink.  Barbers using straight razors want their clients sitting calmly during a shave – especially when doing the neck. Similarly, a masseuse wants their guests nice and relaxed so they can truly do their job. What better than a glass of wine to begin relaxing a spa guest.

While walking around, exploring the numerous wine labels, and smelling many of the lotions and oils Full Bodied offers, I was able to taste six wines. Peju Province Winery and Schug Carneros Estate Winery were being highlighted. Here is what I thought of the bottles:

Peju 2008 Sauvignon Blanc Napa Valley
Light aromas of fresh grapefruit and other citrus lead to more tropical notes on the palate – citrus, passion fruit, and pineapple. The finish was nice and pretty long for a Sauvignon Blanc. It’s a nice bottle, but being from Napa, it comes with a price tag that in my opinion is too high.

Peju 2005 Cabernet Sauvignon Napa Valley
A blend of 81% Cabernet Sauvignon, 16% Merlot and 3% Petit Verdot, this Cabernet Sauvignon is made in the Bordeaux style. On the nose, there is a lot of dark black cherry and bakers chocolate. On the palate, there are concentrated layers of plum, clove spice, tobacco and dark cocoa.

Peju 2006 Cabernet Franc Napa Valley
A blend of 84% Cabernet Franc, 16% Cabernet Sauvignon, this is one juicy bottle. Aromas of plum and toasty vanilla filled my tasting glass, and led to bright flavors of black cherry, toast, coffee and spice.  Usually a blending grape, Cabernet Franc can produce a pretty hefty wine on its own.  This bottle reminded me of Chapplette (in both flavor and price).

Schug 2007 Chardonnay Sonoma Coast
A crisp style Chardonnay, this wine has both aromas and flavors of pear and white peach.  There is also some spice and an asparagus quality, coming from the oak. My opinion is that this is an average bottle for an above average cost.  But keep in mind asparagus is not one of my favorite flavors; if you like these notes in your wine, than I would suggest picking one of these bottles up.

Schug 2007 Pinot Noir Sonoma Coast
Smoky and smooth, this wine offers aromas and flavors of toasty raspberry and cherry, along with hints of sandalwood and spice. These flavors make this bottle ideal to pair with just about anything you’d make on the grill.

Schug 2006 Merlot Sonoma Valley
This Merlot is blended in the Bordeaux style, adding Cabernet Sauvignon and Cabernet Franc for depth and complexity. It has a spicy bouquet, deep color and exhibits full-bodied flavors of cherry, blackberry and spice. The tannins are bold and zesty, making me feel that this Merlot is big enough to be enjoyed by the usually Cabernet drinker.  If you prefer your Merlot to be on the easier side, I would suggest cellaring this bottle for 3-5 years.

All in all, the wine was good, the staff was very knowledgeable, and the mood set at Full Bodied was a relaxing one.  I believe Full Bodied will continue holding wine tastings at least once per month. So if you’re a local or happen to be visiting Miami Beach, take a ride into Coconut Grove and check out Full Bodied Wine and Spa. Their wine tastings are on Saturday nights, and cost only $20. Once there, you can taste some good wines, check out the grape based products and wine selection, and who knows – you may even make an appointment to go back during daylight hours.

The Sweet:
If it’s just the two of you unpacking your picnic sack under a shady and well-hidden tree, consider Riesling. With a sensuous fruitiness yet a racy streak of acidity, this seductive wine couples up beautifully with the sophisticated side of picnic foods, such as rich salami, cheese, and pate. And let’s not forget some wonderful fresh fruit to go with your Riesling: apples, pears, grapes, and your favorite melons.

If you want something simple and sweet, but you’re over White Zinfandel, picnic time would be the perfect opportunity to make the switch to a fruity Chenin Blanc. And if you love a fruity wine, you’ll love the pears, apricots, apples and/or melons in this sip. Not all Chenin Blancs are sweet, but if you’re looking for a sweeter style, reach for one with under 10 percent alcohol by volume. To accompany this light wine, pick up some egg, tuna or chicken salad, and let everyone pile their favorite filler into some pita pockets. Round out the spread with pre-cut carrot and celery sticks, potato chips and dips.

The Dry:
Delightful on its own or as part of the picnic, Pinot Grigio possesses a crisp fruit-acid balance that makes it go great with food. Pinot Grigio is about as all-purpose as wine gets. It’s also a great choice to serve when you’re hosting a crowd as you can be pretty sure most guests will enjoy it. And while you’re thinking Italian, you can buy an array of sliced meats including Genoa salami, prosciutto and capicolla. Pick up your favorite Italian cheeses to enjoy alongside, such as Gorgonzola, provolone and Parmigiano-Reggiano. Add a loaf of crusty bread, a jar of marinated artichoke hearts and imported olives. At your picnic site, let guests arrange their own plates of this hearty, antipasto-style food.

The Red:
If only red wine goes into your glass, grab a bottle of Pinot Noir. Because it’s generally lighter than Cabernet Sauvignon or Merlot, this smooth, silky wine makes for a fine picnic choice; plus, it’s also one of the most food-friendly reds around. Before heading out, chill it down just a bit to brighten up its vivid red-fruit flavors. This will also keep the wine from becoming overly warm on a summer’s day.  The richness of the red will be able to stand up to heartier picnic sandwiches. Choose from something off the beaten path, such as a zippy Cuban sandwich (ham, Spanish pork and Swiss) which is a Miami favorite, or something classic, like an American sub (ham, roast beef, bologna and American cheese).

As much as I hate shameful plugs, I must throw in that on days where you decide to have a picnic, making sure you have some nice, easy-drinking picnic wine is key. Becoming a member of The South Beach Wine Club ensures you’ll always have great picnic wine, saving you from having to make an extra trip to your liquor store.

Peanuts
One handful of peanuts has a way of becoming two or three, so to refresh yourself between bites, sip something with a little fruitiness to contrast the salt. Many Washington and Oregon Rieslings will do the trick. For something drier, reach for Cava. This refreshing, and often inexpensive sparkling wine from Spain fits right in with the sorts of easygoing gatherings (i.e. tailgates and bowl-game parties) where casual jars of peanuts are right at home.

Cashews
Match the cashews’ irresistible buttery richness with a wine that has some luxurious oaky weight. Many Australian and California Chardonnays, especially those that have been barrel fermented, offer just that. Or, go in the opposite direction with a lighter style of Chardonnay, one that’s labeled “un-oaked.” With this match, you’ll be contrasting the nut’s creamy flavor with the wine’s bright, refreshing fruit.

Walnuts
Walnuts mesh well with dried fruit flavors (think figs, apricots and raisins), so it’s no surprise that the nut will go beautifully with little glasses of tawny port – a wine that’s rife with the aromas and tastes of dried fruits and nuts. Though it’s often served as a dessert wine, tawny port also makes an inviting aperitif when lightly chilled.

There are, or course, more nuts out there to pair with wine. If you have a pairing suggestion, let me know.

If your friends are curious about wine, then it’s equally gracious to introduce them to wines that provide easy-sipping introductions to the wine world. That means you likely won’t want to pull out a bottle of your darkest, moodiest Malbec or your biggest, boldest Cabernet Sauvignon. Go ahead and buy the wine you think will match the food you’re serving. But also make sure you have everyone covered by adding an extra bottle or two to the lineup.

Some like it sweet. Dry just doesn’t fly with many wine drinkers, so always offer a few sweeter-style picks. White Zinfandel and some Rieslings should fit the bill. Riesling is just so easy to enjoy. The best Rieslings possess a sweetness that is balanced by acidity, so many newbies find it palatable. German Rieslings are, in my opinion, the best but they may be too complex for the beginning wine drinker.  US style Rieslings are light and not too expensive, making them perfect for such a dinner party. Some bottles I’d recommend: 2007 BV Coastal Estate California Riesling, 2007 Hogue Cellars Columbia Valley Riesling (Washington State), and 2007 Bogle Vineyards California Riesling.

Others are serious, but no need to feel intimidated when an educated wine-lover comes to dinner. Simply look for wines from currently sought-after regions, such as Pinot Noir from Santa Barbara, Rhone-style blends from Paso Robles and Syrahs from Washington State. Just know that the prices of wines made from preferred grapes from preferred regions can vary. The 2006 La Crema Sonoma Coast Pinot Noir is a great value at $18 per bottle, but could be considered too light when compared against a 2006 Chalone Vineyard Estate Pinot Noir (a $30 bottle). Whether or not such guests love the wine, they’ll relish the opportunity to sip something from a region currently scoring high on the wine world’s buzz-o-meter. You could also throw a Rioja (sometimes labeled by the grape, Tempranillo) into the mix. This Spanish red is also plenty soft and easy to sip, with strawberry, cherry, and berry flavors. Reach for those labeled “crianza” – they’ll be lighter and fruitier (and, conveniently, less expensive). The 2004 Lerin Navarra Tempranillo, a South Beach Wine Club wine, would be perfect for such a dinner party.

If you still aren’t sure about what to serve, remember that something for everyone is the way to go. Guests may find higher-alcohol wines hard to take. Try to have a lower-alcohol pick on hand (look on the label for bottles under 12.5 percent alcohol). When in doubt consider that Chardonnay and Merlot still rank among the top-sellers, so if you have a bottle of these waiting in the wings, you have an excellent chance of pleasing every palate.

The dinner began with hors d’oeuvres and the 2007 Mondavi Napa Valley Fume Blanc. The wine was certainly full-bodied (14.3% alcohol), but offered delicate aromas and flavors of green apple and white peach, along with zesty acidity. This wine paired especially well with the endive, blue cheese and pear hors d’oeuvres – which in itself was pretty impressive. Smith & Wollensky mixed the blue cheese with cream cheese which provided a stable base for the pear and crumbled almonds (an improvement from other similar appetizers I’ve had where I’ve struggled to carefully balance crumbled cheese on and endive leaf before getting a taste).

The following course was chilled sorrel soup paired with the 2006 Mondavi Chardonnay Reserve. The creamy nuances of the soup helped to enhance the already creme brulee-like texture of the wine. There were also sweet flavors of pear and red apple in the wine – I feel those flavors were brightened by a sweetness in the soup. I’m a fan of big, oaky California Chardonnay, so this course was especially nice for me, as well as anyone else with similar tastes. My father, who was also a guest at the wine dinner, suggested that the wine was so oaky and creamy, it made him think of “brushed nickel.”

Every guest of the dinner was looking forward to the next course on the menu – the grilled lamb chop. Although it took some time to get served (large dinner parties are tough on any kitchen and server), it was absolutely amazing. The wine paired was the 2007 Mondavi Pinot Noir Carneros, because, what other than Pinot would you have with lamb. The wine offered black cherry, fig, and plum on both the nose and palate. There was subtle spice and oak, but the finish left a little to be desired. But what the wine couldn’t seem to do on its own, was helped by fact that the lamb was grilled to perfection.

The main course was a filet mignon and lobster, but what I was really looking forward to having was the 1999 Mondavi Cabernet Sauvignon Reserve. Don’t get me wrong, the filet was delicious, and although a little dry, the lobster was very flavorful. But the wine alone kept the spotlight with its elegance and quality. Black cherry and cassis notes filled both the nose and the palate, leading to a harmoniously long finish. A 10 year old, elegant wine, this bottle is something I wish I had more of in my cellar. Almost reading my mind, Master Sommelier Brian Kozoil, on behalf of Constellation Wines, raffled off a 6 liter bottle of the wonderful Cabernet. Sadly, I didn’t win. Maybe next time?

To finish off the evening, we enjoyed a rhubarb and strawberry trifle, served in a martini glass. Perfectly paired with this was the 2000 Mondavi Sauvignon Blanc Botrytis, a blend of 75% Sauvignon Blanc and 25% Semillon. Boytrytis is a mold that grows on the grapes, causing it to become sweeter, thus producing a sweeter wine. Reminding me of French Sauterne, and made in a similar style, the incredible complexity of the wine was able to shine against the simple sweet nature of the dessert. Apricot, honey, peach and honey suckle ran rampant on the nose, and filled the palate after every sip. The bright fruit was balanced by the oak aging which produced flavors of nutmeg and clove, along with hints of vanilla. Due to the demand for these bottles, the dinner guests finished the wine a little too soon. But Mr. Delagado saved the day by opening up bottles of Mondavi’s 2007 Moscato d’Oro, a wonderful little dessert wine that offers light honeyed fruit flavors of orange rind and apricot. I’m very familiar with this bottle, and purchase it regularly from my local Publix.

The night finally came to an end around 10:30 – four hours after it had begun. My belly was full, my head was swimming, and the entire cab ride home, I couldn’t help but wonder when the next wine dinner would be. Cheers to you Smith & Wollensky.

I hate to shamelessly plug my own wine club in a post, but after the conversation I had with my friend Jenn, I felt compelled to explain the ways a wine club benefits wine drinkers. And why choosing my wine club is the way to go (shameless plug). Jenn wanted to sign her husband Bobby up for a “wine of the month” club as a present for his first Father’s Day, and had an idea of what she was looking for. “Every day wines, all red, two bottles per month,” she said. I then suggested she look at The Party for Two (2 red) tier. Jenn then asked me how I choose what wines to send out every month. Well, here’s how I pretty much go about it…

I may choose a popular California varietal – but from a less familiar region. Some of the best low-priced, high-value wines have recently hailed from South America. So I look for Argentinean Chardonnay and Chilean Cabernet Sauvignon, Merlot, and Chardonnay. On the other hand, I may include a bottle of tasty French Sparkling wine that I feel is a better value than its Californian counterparts. I could also send wines that people wouldn’t think to buy, like smooth Old Vine Zinfandel from Amador County, California. Some of my favorite wines are bold, zesty Zinfandels, but not too many people venture over to these shelves at stores. Once you get turned onto them, you’ll also enjoy the fact that Zinfandels are often the best value on restaurant wine lists

I feel that branching out with varieties and styles is very important when choosing wines for the Club. Introducing wine drinkers to their next favorite bottle is the best part of my job. For instance, I may include a Malbec from Argentina in an effort to help someone who usually prefers Cabernet Sauvignon make their wine lineup more exciting. Vinho Verde is a light, refreshing white wine from Portugal that’s famously inexpensive, and can give some variety to Pinot Grigio drinkers. Because many consumers mistakenly think that all pink wines are all as sweet as White Zinfandel, they pass over rows of vastly underrated (and under priced) rose wines – many of which could please both a red and white drinker. Riesling, too, is so under-appreciated that the price remains low for many of these elegant wines.

While it’s tempting to stick to your tried-and-true “usual,” it’s fun finding that next great bottle. But why roll the dice when there is such an easier way? Better your odds by letting me pre-taste bottles for you. I’ll get the hangover getting past the not-so-good bottles, and you’ll get the same wine I’d send to my friends.

Most French Muscadet comes from the Loire Valley, with its vineyards just a few miles from the north Atlantic coast. When it’s good, Muscadet has a signature freshness that is invigorating and slightly citrusy, laced with mineral notes. The best variety comes from the Muscadet de Sevre et Maine appellation (wine region) of the Loire, and it is priced in the very affordable $10-$15 range.

In addition to Muscadet, raw shellfish is wonderful with an assortment of bracing and tangy white wines – Chablis (un-oaked Chardonnay from Burgundy), Champagne, Portuguese Vinho Verde, Loire Valley Chenin Blanc, Fino or Manzanilla Sherry, and Sauvignon Blanc are all good candidates. The idea is to play up, rather than cover up, the briny, complex flavors of the shellfish. The ideal shellfish wine flavor is equivalent to a squirt of fresh lemon: bright, fruity, and tangy. Stay away from wines that could be described as creamy, oaky or vanilla-tasting.

New Zealand Sauvignon Blanc is a particularly happy pairing for oysters, with its signature racy citrus and tropical fruit flavors and snappy finish. France’s most famous Sauvignon Blanc is Sancerre, and it is also a delicious oyster match, offering a distinctive mineral character not altogether unlike the Muscadet. California Sauvignon Blancs are often light in flavor, and not as well-suited for oysters, but there are some citrusy versions that work just fine.

Champagne is a natural partner for oysters, especially when a celebration is in order. Again, look for a crisp, lemony style of Champagne and stay away from the heavier, yeasty and vintage versions. Generally speaking, a blanc de blanc (Champagne that is 100 percent Chardonnay) is the way to go here, with its lighter, more delicate flavors.

Stay Away from typical California style Chardonnay. But if you enjoy the weight of Chardonnay, go for a bottle of Chablis. It is the steely, mineral-laced Chardonnay from France’s famed Burgundy region, and it is an elegant match for shellfish. But other than Chablis and the blanc de blanc Champagnes, Chardonnay is generally not considered a good fresh shellfish wine. Its ripeness, full-bodied weight, and customary oak aging make it too big and dominant for the delicate raw shellfish flavors. However, there are a few so-called un-oaked Chardonnays coming out of Australia these days that do fit the bill nicely. It is important to note that if the shellfish is being prepared in a sauce, especially a cream sauce, an oaky Chardonnay would be perfect.