Looking for a good wine that would pair nicely with an Akaushi steak, but also some jumbo shrimp. Does such an elixir even exist? I'm leaning towards a more complex (and dry) Pinot but how that will pair with seafood I have no idea. Anyone with some general knowledge or better willing to help a brother out? Lethean and MattAY, I'm looking in your direction but I'd appreciate any help. UghRochester, I'm coming to you for the BBQ sauces.