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Most wines will pair, but stay away from sweeter wines. Also depends on how the bruschetta is made and type of sauces used. In most cases, white: Pinot Grigio, Chardonnay, old world whites, or dry champagne will pair just fine. For reds: Pinot noir, a lighter Cabernet, old world reds, and blends will pair well.
Choosing the right wine to pair with crab. Linda Murphy, Chronicle Wine Editor. With its succulent, ocean-fresh sweetness, Dungeness crab pairs best with white wines that don't overwhelm the rich yet delicate flavor of the meat. Whether it's steamed, cracked and served gloriously unadorned, or prepared according to one of today's recipes, crab's pure, sweet flavor should be center stage, with the wine a supporting player. A buttery California Chardonnay would work with crab dipped in melted butter, but this style of wine usually has oak flavors that can overpower the seafood. If the crab is steamed and chilled, try it with the 2002 Pine Ridge California Chenin Blanc-Viognier ($14), an unusual blend that has the citrus, melon and slight honeyed character of the Chenin Blanc grape and the floral aromas and richness of Viognier.