Mussels, oysters, scallops, prawns, potted shrimps, langoustines, crab and lobster (crikey, I’m salivating just writing this!!) are all an excellent excuse to crack open a variety of palate-pleasing whites. Bone-dry Muscadet sur Lie is a perfect appetite-teaser for washing down shellfish and seafood platters.

 For a more sophisticated marriage, Chablis, Pouilly-Fumé and Sancerre are great, as is the floral and peach-scented Spanish Albariño.

New World Sauvignons can also work a treat, especially with spicier Asian-influenced dishes. Crab salads and crab cakes feature salty-sweet flesh which works well with Riesling and Viognier.

Rich lobster dishes or humble potted shrimps cry out for full-bodied white Burgundies like Mersault – or high quality New World Chardonnay alternatives from Australia, New Zealand or South Africa. Otherwise, almost all shellfish and crustacea are sublime with Champagne…and do we have some cracking Champagnes – we have a wide range of prestigious marques available…from the rare 1989 Krug Clos du Mesnil, the opulent 2000 Vintage Dom Perignon, through to the little known award-winning Ayala Majeur Brut Rosé – an expansive collection to indulge yourself with.