Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
New York City is a sweat-slick, hideously hot, concrete-covered steambath right now, something that actually doesn’t make me think of wine so much as igloos. So maybe it’s the idea of summer - cool breezes off the water, sunlight on white sand, nothing to do but lounge around - that always gets me thinking about shellfish.
Lobster rolls, crab rolls, shrimp on the grill, a big bowl of mussels in some sort of white wine sauce with a little garlic and parsley, scallop ceviche with cilantro and a zap of lime juice ... anyway, you get the idea.
Here are five suggestions for great summer whites to go with all those tasty, shell-covered denizens of the sea.