Anyone ordered red wine with fish in a restaurant lately? If so, I bet no one shook their heads, or coughed politely, or muttered, 'Goodness me,' woefully, under their breath. Because this isn't 1951, and now it really is OK to choose whichever wine you want with your food. Yet red wine with fish is not always a great idea at all, even in these liberal times. Pick the wrong red with the wrong dish and you'll create a clash. That's because the tannins in red wine (the substance in the grape skins, pips and stalks that gives heavier styles their rich, full-bodied texture) taste clumsy and dry against the soft and flaky quality of fish flesh. That's never going to change, whatever the decade. Choose low-tannin, light and juicy reds and the problem is half solved – beaujolais, pinot noir or a simple, young, unoaked Spanish red, say. The lightest Italian reds and Australian tarrango are other options. For a successful marriage you need a relatively meaty, rich fish or seafood dish – fresh salmon, perhaps, or monkfish or salt cod, or a socking great paella bursting with prawns and squid.

These hit the mark with the right reds a great deal better than delicate white fish or creamy oysters, which definitely call for dry whites. On warm evenings, chill your light, tangy red just a little bit; half an hour in the fridge is fine. This emphasises its refreshing quality, aka the acidity that works so well with fish. Heads will only nod in approval. Torres Sangre de Toro 2009, Catalunya, Spain (Asda, Morrisons, Waitrose and Majestic, from £7.03) A tangy, soft, juicy Spaniard that works well with richer fish dishes and seafood paella. Chill ever so slightly in hot weather. Taste the Difference Penguin Sands Pinot Noir 2009, Central Otago, New Zealand (Sainsbury's, £9.99) A delectable, fashionable Kiwi pinot bursting with cherry and raspberry fruit and a coating of chocolate. Pair this with barbecued salmon, salt cod or fish in a red-wine sauce. Georges Duboeuf Fleurie 2009, Beaujolais, France (Majestic, £10.99, down to £7.99 when you buy two until 29 August) Scented, tangy fleurie is one of the most fish-friendly reds.

Served slightly cold, its succulent strawberry fruit is spot on with salmon and monkfish. TIPPLE TIP feel like a lemon? names of wine without alcohol'Very cold limoncello, over ice, is the perfect late-summer digestif (or dessert wine, if paired with a lemon sorbet or posset). best wine coolers to drinkTry a rare and delicious home-grown version, Adnams Copper House Distillery Limoncello, £18.95 for 50cl, from adnams.co.uk'used wooden wine boxes for sale ukLearn what wines pair best with the four different groups of fin fish. From flaky tilapia to steak-like swordfish, there are a range of potential wine pairings. Beyond just the choice of fish, the sauce and fish preparation affects what tastes best when pairing wine with fish.

Fin fish can be characterized into 4 major groups by texture and flavor. As a general rule white wine pairs well with most fish, but certain white wines go better with certain types of fish. Mild flavored white fish with filets that are usually thin. Look for zesty and refreshing whites to balance the delicate fish flavor. Still flaky but firmer and thicker. Look for medium bodied whites with high aromatics and rich full-bodied whites aged in oak. Types of fish that are firm with a meaty and steak-like texture. Rich white wines with lots of flavor and even a few red and rosé wines. Strongly flavored fishes that are salty and taste like the sea. Beurre Blanc, Lemon, Lime, Vinegar-based Sauces Try lighter zestier white wines and wines with more herbal and savory characteristics such as Sauvignon Blanc, Muscadet, Cortese di Gavi, Verdejo, Vinho Verde, White Bordeaux and Grenache Blanc. Pineapple, Mango, Orange, Teriyaki, Sweet and Sour

Look for wines with a touch more sweetness than the sauce. The darker the sauce, the darker your wine should be in the rosé spectrum. For instance, Teriyaki with Lambrusco or Meyer lemon glazed tilapia with Spätlese Riesling. Paprika, Pepper, Cumin, Coriander, Chili Chili crusted fish are more about the fish’s texture bringing out the spices and seasonings. Spiced fish dishes match well with spice driven wines such as Grüner Veltliner, Gewürztraminer, Riesling and even a lighter red wine such as Grenache. Thai Curry, Indian Curry Curry sauces tend to be a little sweet and because of their spices look for sweet wines like Riesling, Moscato, Gewürztraminer and Prosecco. Fish tacos go really well with Grüner Veltliner, Muscadet and Champagne. Basil, Parsley, Mint, Cilantro, Dill, Capers, Cucumber Wines with herbaceous notes taste richly floral when paired with green herbs. Check out Sauvignon Blanc, Chablis, Grenache Blanc, Torrontés and Trebbiano.

Richly smoked fishes are a little drier and need wine pairings that quench them. Garnacha rosé, Vintage Champagne, Rosé Sparkling Wines, Dry Riesling, Dry Furmint (Tokaji) and White Pinot Noir will pair well. Try most sparkling wines and bone dry white wines like Muscadet, Assyrtiko, Vinho Verde, Albariño, Dry Furmint (Tokaji) and Ugni Blanc (aka Trebbiano). Get the Advanced Food and Wine Pairing Chart A beautiful infographic poster about pairing wine with food.GalleryAsk A Sommelier: Is 'Red Wine with Meat, White with Fish' True?So you'll be opening a bottle of red wine, right? Grilling some fish tonight? Wait a second before you uncork that Sauvignon Blanc. We asked 13 sommeliers about the old expression "red with meat and white with fish." Is it really a good rule? Are there notable exceptions? When would you drink white wine with meat, and when might red be best for fish? Check out the slideshow for their expert advice.Gab with SE: Drinks on Twitter, Pinterest, and Facebook.