In our first installment, Laura joins forces with close friend Brian Owens of New York's Crave Fish Bar to unpack the mysteries of pairing wine and seafood. Together they uncover some key points to consider, like how the texture of a scallop makes it a perfect pairing for a rosé, while a rich, braised octopus dish just might require a light-bodied red to keep it grounded. You could even give it a chill first. (Cue the gasps.) All this just goes to show that the old adage rings true: Rules are meant to be broken. And Laura's here to guide you through this brave new wine-pairing world.