Mexico is not known for its wine (yet), so what's a sommelier at a seafood-driven Mexican restaurant to do? Make new rules. Beverage director and sommelier Sean Beck went through the same challenge when developing the wine list at Hugo's and brought that experience to bear when it was time to pair wine with Caracol's coastal cuisine. The selections are often surprising and yet make complete sense. French Champagne is terrific with briny oysters, while dry Australian Riesling offsets clams perfectly. Italian Barolo matches grilled prime rib eye and garlicky mushrooms. At Caracol, even the most jaded wine connoisseur can find new adventures, like Gerovassiliou Malagousia from Greece with Caracol's signature wood roasted oysters.