Pair white fish poached with Jules Desjourneys Moulin-à-Vent Les Michelons from Bourgogne Beaujolais like a sommelier

tip Chèvrecrème
Lemon/lime
tip Fat and acidic sauce (e.g. wine, cream)
tip Fat sauce (e.g. cream, cheese)
Fish roe/caviar
Fresh herbs
Green asparagus
tip Hollandaise sauce
tip Honey glazed
tip Lobster claw
Preserved peach apricot
Preserved red berries
tip Creamy risotto
tip Freshly ground pepper
Oysters
tip Horseradish
Parsley
tip Mashed potato
Grated grapefruit peel
Roasted croutons
tip Vegetable roots purée
tip Anchovies, olives
tip Mustard sauce
   --  Sunripe tomatoes
   --  Spinach stew
tip Mushroom sauce/stew
Acidic sauce (e.g. wine, citrus)
Acidic red berries
Sauce from broth of clams
Cooked green peas/corn/paprika
tip Cooked vegetable roots
tip Tomato sauce
   --  Tropical fruit
tip Truffle
Clams boiled in wine
White asparagus
   --  Egg sauce
Eatable flowers
Herb spices