The easy answer is that almost all white wines go with fish. It does depend though on the fish and how it is cooked: is it fatty and oily like salmon or mackerel or delicately flavoured like sole or cod? And is the fish plainly grilled or poached, or in a creamy sauce?

You don't want to overpower the fish, so for simply prepared plaice or lemon sole I'd recommend an unoaked Chardonnay or a unshowy Italian white such as Verdicchio or a decent Pinot Grigio. With a creamy fish dish I'd look for a fuller, oakier Chardonnay, perhaps from the New World, an Albarino from Spain or a smokey Pinot Gris from Alsace. With cold poached salmon I'd suggest a top class white burgundy or equivalent Sauvignon Blanc such as a Sancerre, Pouilly Fumé or one from New Zealand.

Reds tend not to work, the fish giving the wine an unpleasant metallic taste. The exception to this is Pinot Noir and a fine New World example from Oregon, say, or Central Otago is often the perfect match for a grilled or barbecued salmon or tuna steak.