I like the idea of a pilsner or pale ale with the first two courses. But if you prefer wine, consider a zesty white such as sauvignon blanc for the oysters, and a white Burgundy, Chilean or Californian chardonnay for the snapper and shrimp. If you want to go with just one wine, take the Burgundy-chardonnay route. For the bread pudding, try a muscat de Rivesaltes or muscat de Beaumes-de-Venise from France, Tokaji from Hungary, Marsala from Italy or sweet-style Madeira from Portugal.