I usually drink Chablis with Oysters or lobster. Lately, I have discovered an outstanding Sav Blanc from Jackson Estates in New Zealand that works even better with lobster than Chablis.
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The only thing Cornell University did right was the development of the Cayuga grape. Check out NY wineries that are based on Cayuga. Outstanding flavor. I rather like Bully Hill, Swedish Hill (also Goose Neck), Heron Hill and Hunt Country (to name a few).