Pair red fish fried (roast) with Pinot Gris-fruity off dry from Alsace like a sommelier

   --  Burning hot spices e.g. tandoori
   --  Chèvrecrème
   --  Lemon/lime
   --  Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fish roe sauce
Fresh herbs
Green asparagus
Hot but not burning hot spices
   --  Hollandaise sauce
Creamy risotto
Mashed potato
Roasted nuts
Vegetable roots purée
   --  Salami, bacon
   --  Anchovies, olives
Shellfish sauce
Sunripe tomatoes
   --  Spinach stew
Strong but not hot spices
Fried mushrooms
Fried apple
   --  Acidic sauce (e.g. wine, citrus)
   --  Sweet and sauer sauce
Cooked onions
Cooked green peas/corn/paprika
Cooked vegetable roots
White asparagus
Herb spices