There are few purer, more fabulous combinations than oysters and Champagne. Our preference is for our Premier Cru, as its bright minerality and zippy acidity marries beautifully with the plump, briny sweetness of oysters. Other good options are Muscadet, Picpoul de Pinet and Chablis – but these lack the fine bubbles that provide the perfect textural counterpoint to the smooth, velvety texture of the oysters.

Look for wines with a ripe mid-palate of fruit to match lobster’s sweet, fleshy sweetness. Chardonnay is a classic pairing, but exactly which type depends on how you’re serving the dish. A warm, buttered lobster straight off the grill works well with richer cuvées like this deliciously rich Chardonnay from Burgundy. Lighter, steamed lobster would find a more flattering partner in more subtly oaked vintages.  

Rich in flavour and butter-soft in texture, Wagyu requires a medium-full-bodied wine that matches its weighty flavour yet feels velvety smooth. This Le Serre Nuove dell'Ornellaia 2020 does both and further complements the meat’s subtle details with hints of balsamic, cypress and eucalyptus.  

We love the aromatic sweetness of this delicate Moscato with strawberries and cream. An inviting bouquet of apricots, sage and honey adds a welcome complexity to the otherwise simple dessert, while a whisper of acidity cuts through the richness of the cream.