I need a wine pairing for the following recipe?

For Italian food you want a Red. I like sweet reds personally, (Burgundy is my favorite) but my wife insists I have no taste...so you might want to go with a Chanti....

EVEN BETTER, Google produced these links, and the people on these boards would know far better than I

http://chowhound.chow.com/topics/484203

Now you've gone and made me hungry!! :-)

What a pity - scallops ad clams with tomatoes :o((( - - that's your choice - but does not make things easy concerning the choice of wine -

People who speak about red wine are barbarians - a chilled rosé wine or a nice flavoured white wine would be good - certainly not gewurztraminer which is very special - Gewürz is ok with Foie gras or as an apéritif - go for a great bourgogne aligoté, or white bordeaux Entredeux mers - why not a great Sancerre or Pouilly Fumé ? - or a Côte de Provence rosé - and then you'll come back here to thank me -

Cioppino is a seafood stew. Generally seafood is paired with a white wine, but since it is also very heartily seasoned, you could also do something along the lines of a lighter red or blush.

My personal choice would be a nice chardonnay. If you're looking for a particular brand, Beringer or Turning Leaf is nice, but try and go for something local. Your local wine merchant (or even your local larger grocery chain, if they can sell wine) should carry items from local wineries.

Since your recipe uses a lot of seafood, most of which would be considered more "sweet", and especially since you are cooking it in white wine, then I would go with a Pinot Grigio, or Pinot Gris.

Generally with light seafood I would avoid reds, unless they are a very light red, like a Rose.

Wines

Step 1-

Keep in mind how the fish will be cooked, along with its natural flavor and texture. Try to complement or contrast the flavor and texture of the fish with your wine.

Step 2-

Try a spicy wine such as a dry gewürztraminer from France for fish prepared with heavy spices. You could also pair the fish with a red Burgundy from France or pinot noir from the United States.

Step 3-

Pair delicately flavored fish in subtle, mild sauces with lighter, more delicate wines. Very few young red wines fall under this category, so a white muscadet from France or melon from Oregon would nicely fit the bill.

Step 4-

Consider a higher-acid wine such as a red Anjou or white Burgundy from France, or a riesling from south Australia, for a fattier, richer fish such as a hearty, oily piece of salmon.

Step 5-

Try a full-flavored, smoky Viognier from France or a heavily oaked, premium Napa chardonnay for any grilled fish.

Step 6-

Try pairing shellfish with white wines that have a fair amount of acid. Whites from cold regions like France's Loire Valley or Chablis, or from Oregon, will have plenty of acid backbone to match the buttery flavor of lobster or fresh oysters.