There is nothing better than a seafood platter and a bottle of wine…but which wine should I pair with this luxurious treat? A crisp glass of white wine matches well with fish dishes, and even depending on the meat, a glass of light, tender red. However, as a rule, whites do tend to be the first choice, but reds and rosés do have their place. When choosing fried fish, sparkling wine is an excellent choice, as the bubbles cut through the weight of the oil and tends to cleanse the palette making it a pleasant match.  The aristocrats of white wines to pair with fish are Chenin Blanc and Sauvignon Blanc; these dry, crisp and also rather light wines mean that the taste of the fish isn’t compromised. However, if you prefer red or rosé it’s wise to choose something lighter such as; a crisp dry rosé (typically Grenache, Syrah, Cinsault in France) and the lighter styles of Pinot Noir. Don’t forget however, these are general rules, and as we know, rules are there to be broken…sometimes. If you have the thirst to know more about seafood and wine pairing, Planet Provence offer coastal shore excursions accompanied with exquisite wine tasting and an English speaking guide. Such trips are sure to tantalise your taste buds but also provide you with the ‘savoir-faire’ for wine pairing when hosting your future dinner parties.