The Sylvaner d’Alsace, lively, light and subtly aromatic, in no way interferes with the salty shellfish and other seafood, on the contrary it chills and refreshes.
Mussels, notably when cooked in wine, adore this fresh and spontaneous kick.
Oysters demand acidity to enhance their iodine, so need a punchy sort of wine like a Riesling d’Alsace that is very dry.
With oysters which are particularly salty and unctuous, you need minerality like with aRiesling Grand Cru, pure and straightforward.
As for crawfish, rock lobster or lobster, their sophisticated approach calls for a fine and elegant wine. The fine acidity of a Riesling d’Alsace, possibly with a dash of lemon, expresses the flavours while respecting their delicate meat.