Here are wines to go with strong garlic flavor, in Italian, French and other non-Asian cuisines. Power - We know that garlic has it. Sauvignon Blanc, Chardonnay, Syrah, Zinfandel, and Merlot all can, too. Avoid my usual favorites, Riesling and Pinot Noir, because they're too delicate to deal with aggressive garlic flavor. With the reds, the softer, the better.
Harsh tannins can be unpleasant in combination with aggressive garlic flavor.
Add in Chianti Classico, Barbera and Gattinara, three Italian favorites. Fruit, or apparent sweetness, can tame the wild garlic beast. In the same vein, I would not recommend a delicate wine to go with an aggressive dish. Conversely, a big California Chard or full white Burgundy could keep up with the snails. Generally, you can tell the body of the wine by looking at the alcohol percentage.