I'm making a variation of a Provencale shellfish stew. The sauce will be tomato-based and will have fennel, saffron and dry white wine (I'll probably use a Vernaccia di San Gimignano because I've got a bit of it on hand). The shellfish will be lobster, shrimp and clams. I'm usually heavy-handed with garlic and I've got a huge pot of fresh oregano growing outside so I'll probably use a bit of that as well. I'm thinking maybe a rose, but I'm not at all certain. Can anyone point me in the right direction? Thanks!