Instructions

1. Consider the steak and seafood being served, as well as how it is cooked. Start off by pairing the right seafood with the right steak. For instance, a steak served with a rich hunter's sauce or something similar will overpower a delicate seafood such as scallops.

2. Pair oysters with steaks that are braised or in sauce. Both of these foods are rich and can hold up to the intense flavors of deep red wines, such as cabernet sauvignon, Shiraz and zinfandel.

3. Roasted or grilled steak works well with shrimp and lobster. Pair these foods with a sauvignon blanc, a white wine that is full-bodied and similar to a red but will not overtake the flavor of the seafood.

4. Serve gewurztraminer or Riesling with spicy Asian or Indian beef dishes that include shrimp or crab. The sugars in these wines offer a balancing counterpoint to the spices used in this style of cooking.