To make the best out of a delicious meal, your wine must not only complement the food-it must complete it. Wine with fish is a classic fine dining combination that will always impress, whether you have a reservation at a 5-star restaurant or love cooking a meal for friends. Here are some tips when choosing your wine pairing with fish to make the best of those seaside flavors.

When choosing what wine goes with salmon, keep in mind how the fish is prepared. Plain, flaky salmon dishes require something textured and robust, like an aged Chardonnay. Do you prefer a thicker, steak-like cut? In this case, pairing red wine with seafood also works. Try a low-tannin red, such as Lambrusco. Red wine with fish is rarer, but it all depends on how heavy, flavorful, and savory your fish choice is.

It can be difficult to find what wine goes with sushi because sushi is such a layered, diverse dish. In general, a light, sparkly white wine with seafood is a surefire crowd-pleaser. If you like your sushi with wasabi and spice, go with a dry Riesling to complement the heat. When in doubt, a sweeter wine will always taste good paired with a spicy dish. Are you heading out for a quick lunch? If you're grabbing something light, like a Calfornia roll, go with a fruity, crisp Chardonnay.

The rich meatiness of lobster pairs perfectly with a glass of excellent wine. Most experts agree that a good Chenin blanc is a seafood wine pairing that can't be beaten. The sweet flavor combined with buttery lobster makes for an ideal, delicate balance. Are you enjoying your lobster with other oceanside favorites? When finding what wine goes with fish combo dishes, try a shimmery Rosé-it complements savory dishes like fish soups and grilled shrimp.

Haddock is a light fish prepared in multiple ways. When it has a soft, smoky flavor, the best wine with fish is a crisp Pinot Grigio. The delicate citrus blend adds complexity to a savory haddock dish. If you're enjoying a flavorful smoked haddock, a more pungent Pinot Grigio makes for a full dining experience. Craving something fried? A buttery, flaky fried haddock dish deserves something acidic, like Albariño or Sauvignon Blanc.

In the end, when choosing what wine goes with seafood, a good general rule is to stick to the dry whites. Seafood can be heavy, like lobster, or complex, like sushi, but many classic dishes rely on lighter, flakier fishes, such as cod or tilapia. These choices need something dry and smooth so that the flavors come through without being overwhelmed with acid, sweetness, or tannins. Pinot Grigio and Sauvignon Blanc are perfect for these light fishes in most cases.