It has always been the common assumption that a heavy red wine goes with meat and a light white wine accompanies fish. However, these days as English cuisine is becoming more sophisticated and adventurous, so are our palettes, and the rules are changing. The truth is there are simply too many kinds of fish on offer now for black-and-white rules to maintain their relevance. Salmon, which is high in fat for example, is rather meaty in texture and would require a strong wine, such as Pinot Noir to balance it, as most white wines would be overpowered by it. Here is a guide to help you in making the right decisions when it comes to pairing the right wine to your favourite dish.

FISH
Swordfish – Chardonnay, Sauvignon Blanc or Semillon
Sushi – Champagne
Tuna – Pinot Grigio, Blanc de Blanc or Chardonnay

SEAFOOD
Lobster – Semillon, Champagne, Pinot Blanc
Crab – Rhone Blends, Chenin Blanc, Semillon
Clams, muscles or oysters – Chenin Blanc, Chardonnay, Sauvignon Blanc

MEAT
Steak – Grenache, Merlot or Carmenere
Lamb – Nero D’Avola, Malbec or Bordeaux Blends
Pork – Zinfandel, Pinot Noir, Cabernet Sauvignon

POULTRY
Grilled Chicken – Primitivo, Sangiovese, Chianti
Game Birds – Petite Sirah, Rhone Blends or Pinot Noir
Duck – Merlot, Grenache, Bordeaux Blends
Turkey – Pink Sparkling, Riesling, Chardonnay

CHEESE
Blue cheese – Champagne, Chardonnay, Blanc de Noirs
Cheddar – Merlot, Cabernet Sauvignon or Chardonnay
Goat’s cheese – Cabernet Sauvignon, Shiraz, Sauternes