As Valentine’s Day approaches and guests seek foods known for their aphrodisiac properties, oysters are a popular order. What wine should you pair with oysters?

While Mediterranean seafood restaurant Estiatorio Milos, with locations in Las Vegas, New York, Miami, London, Athens and more, does not offer a set list of wine-oyster pairings, its staff will recommend a glass or bottle to complement the dish. The restaurant’s lead sommelier Ronald Buyukliev offers a few basic oyster-pairing guidelines.

First off, go with a white wine if possible, Buyukliev says. These wines will pair nicely with any oyster—from Kushi and Kumamoto to Naked Cowgirls—while red wines would have to be very light and full of bright acidity to pair well with more robust, saline varieties.

If you have to have red wine with oysters, steer clear of tannic reds. Buyukliev suggests avoiding anything heavier than pinot noir.

If you can’t decide on a specific wine pairing, stick to the classics. Lean, mineral-driven, dry white wines from France are always a match with oysters, according to Buyukliev. These include Muscadet, Sancerre and Chablis.

And for those into spicy food, oysters with spicy toppings will pair perfectly with an off-dry riesling. “Those are some of my favorite pairings,” Buyukliev says.