We are invited to dinner this weekend and our hosts have asked for our wine recommendations. They are making shrimp cocktail followed by crab cakes with dill sauce, roasted asparagus, etc.
We have often had a simple vouvray or riesling with shellfish but realizing that our hosts are not fans of any wine that is too sweet, I thought maybe a fellow member of this forum could help.
They tend to favor red over white but they are also open to trying whatever we (and you) suggest.
I thank you in advance for any recommendations!
Stefania
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