Chenin

Chenins have a freshness and zippiness that makes them fantastic with mussels, oysters and other seafood

Chenin with chips? Well, not quite for though the acidity in many chenins would cut through your average tub of English lard, for a good chenin, the best companions are always likely to be with seafood. They will have that lovely freshness and zippiness that makes them fantastic with noble crustacea such as crab or lobster and a real delight with bivalves like mussels or raw oysters. Not many chenins have the fruit intensity to help balance out richer fish dishes, though they can cope quite well with light creamy sauces. They also go well with peppered or spicy dishes like Thai green curry – again because of the acidity and a slight sweetness to help counter balance the heat of the spice.