I like the idea of a pilsner or pale ale with the first two courses. But if you prefer wine, consider a zesty white such as sauvignon blanc for the oysters, and a white Burgundy, Chilean or Californian chardonnay for the snapper and shrimp. If you want to go with just one wine, take the Burgundy-chardonnay route. For the bread pudding, try a muscat de Rivesaltes or muscat de Beaumes-de-Venise from France, Tokaji from Hungary, Marsala from Italy or sweet-style Madeira from Portugal.
Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More