Pair red fish fried (roast) with Clos Rougeard le Bourg from Loire Anjou-Saumur like a sommelier

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