Seafood and white wine make a great coupling, as long as the wine is willing to play backup. Crisp, high acid wines will compliment the delicate flavors of the dish. The trick in this pairing is to always let the seafood take center stage. Here’s a great line-up of wines willing to play backup.

Swanson Vineyards, 2016 San Benito Pinot Grigio, 13.4%, $21. An impressive pinot grigio with a range of flavors – pear, lemon zest and jasmine. What makes it a standout is its bright acidity and great balance. Lovely.

Arietta, 2014 On The White Keys, California White Wine, 14.9%, $63. This is a gorgeous white and what makes it a standout is its depth of flavors. Notes of grapefruit, mineral and a quench of lime. It’s vibrant. Top rate.

Roederer Estate, NV Brut Rose Anderson Valley, 12%, $29. Pitch perfect balance. Notes of strawberry, cherry and mineral. Bright acidity.

St. Supery, 2015 Dollar Hide Estate Vineyards, Napa Valley Sauvignon Blanc, 13.5%, $35. A striking sauvignon blanc with crisp citrus notes, mineral and a touch of toast. Notes of grapefruit, melon and lime on the palate. Pitch perfect balance. Impressive.

LaMarca, NV Prosecco, 11%, $17. This is a light and delicate prosecco with notes of citrus, honey and mineral. Crisp acid. Light on its feet.