Seafood and white wine is a classic pairing. Light bodied white wines with bright citrus and saline notes are a perfect foil for the delicate flavours of scallops or oysters. Richer, oaked wines with more robust creamy flavours are a match for lobster or crab swimming in cream or butter. When pairing white wine with shellfish, consider how the acidity of the wine can act like a squeeze of lemon juice; adding freshness to the dish, and cutting through rich sauces to cleanse the palate.
Many white wines that can accompany seafood are grown by the sea; from Albariño in Spain's Rias Baixas, to Melon from where the Western-most stretch of the Loire meets the Bay of Biscay. In regions like Chablis (perfect with steamed crab in beurre blanc), limestone soils from ancient sea-beds leads to citrus-driven and intensely mineral examples of Chardonnay.
Don't be afraid to branch away from the doctrine; there's lots of interest to be found in pairing shellfish with sparkling, rosé, or even a light red, depending on the dish.
