Classic pairings: oysters, shellfish, crustaceans, seafood platters, fried fish and light butter sauces. Japanese cuisine: sashimi, sushi with white fish or shellfish, tempura, grilled scallops, crab and yuzu-ponzu dishes. Thai cuisine: steamed prawns, grilled squid, fried sea bass, seafood with lime and herbs, and mild tom kha seafood; avoid very sweet sauces that can flatten the wine.