There are many different types of seafood that need many different types of wine. A wine that suits lean white fish won't necessarily pair well with smoked salmon. Here we have some generally guidelines and some recommended wines, but don't be afraid to experiment and find your favourite pairings!

Salmon

Salmon is a full-flavoured, weighty and naturally oily fish that won't necessarily work with all white wines. If you are to choose white, head towards something richer, like a Chardonnay. Often a light-bodied red, or even a rosé will be a great option.

2009 Chardonnay Unfiltered, Saintsbury, Carneros, £19.95 This Californian Chardonnay balances classic ripe fruit notes with a crisp finish, and is not over-oaked. This makes it the perfect match for buttery baked salmon.

2006 Pinot Noir, Prophet’s Rock, Central Otago, £24.25 Grilled or barbecued salmon can handle a light-bodied, fruity and spicy red. A Pinot Noir from New Zealand will fit the bill.

Billecart-Salmon Rosé, £57.00 For smoked salmon, steer well clear of oak and tannin. A dry wine with plenty of acidity is what you need. Ros Champagne makes a luxury pairing.

White Fish 

White fish will generally have delicate flavours, whether it is a lean fish like flounder or snapper, or something a bit oiler, such as bass or monk. Your first stop should be crisp dry whites like Chenin Blanc, Sauvignon Blanc or Italian Vermentino. Always consider the sauce as well - a creamy sauce may need a fuller bodied wine, such as Chardonnay or Alsatian Riesling.

2009 Lugana Brolettino, Ca dei Frati, Veneto, £21.00 This wine from the Veneto region of Italy is dry, crisp and has a minerality that works wonderfully well with fish.

2010 Muscadet sur Lie, Abbaye Sainte Radegonde, £9.55 The Loire Valley is renowned for wines that pair well with seafood. Try a light, mineral Muscadet with saltier fish dishes.

2011 Sauvignon Blanc Spitfire, Kim Crawford, Marlborough, £14.55 Pair this wine up with sea bass, baked with herbs and a touch of butter.

Oysters 

Oysters pair with very dry white wine - it is not so much a recommendation as it is common knowledge. The intense saltiness of these little cold morsels needs the crisp acidity of a Champagne, Chablis, or any equally light and austere white. The result is mouthwatering! 

Billecart-Salmon Extra-Brut, £43.00 A recent addition to the Billecart Salmon range, this wine has all the required acidity and minerality to create a harmonious pairing.

2009 Chablis Vieilles Vignes, Domaine Alain Gautheron, £18.55 Chablis is the other classic match, because of its minerality and austerity.

2009 Picpoul de Pinet, Domaine Beauvignac, Coteaux du Languedoc, £8.95 Picpoul translates to "lip stinger", in reference to the mouthwatering levels of acidity in this Southern France variety.

Lobster 

Your choice of wine is going to depend on how you like your Lobster prepared. Richer lobster preparations suit a richer wine, perhaps a buttery New World Chardonnay. Look to leaner White Burgundy or Sauvignon Blancs if you prefer a lighter lobster dish.

2009 Nine Yards Chardonnay, Jordan, Stellenbosch, £22.00 This one is for those rich, buttery lobster dishes. It has butterscotch and integrated oak notes, and a rich texture.

2009 Chateau Doisy-Daene, Denis Dubourdieu, Bordeaux Blanc Sec, £23.00 Pair a lighter lobster dish with this herbal and tropical Sauvignon Blanc from Bordeaux.

Fino Sherry, Bodegas Gutierrez Colosia, £13.95 It's not a pairing you might expect, but try a bone dry fino sherry with Lobster Bisque.

Crab 

As with lobster, consider the preparation, garnish and sauces when looking for the perfect wine. A rich white wine may suit a rich, oily dish, but can overpower the delicate flavours of a lighter dish. Look for something with good acidity through the palate.

2008 Riesling Eroica Chateau St. Michelle & Dr Loosen Washington State, £19.00
A wonderful wine with a mere hint of sweetness that will suit a dish that brings out the sweetness in the crab meat.

2010 Riesling Trocken ‘Unplugged’, Tesch, Nahe, £13.95
This great modern style Riesling is dry, light and crisp - perfect for lighter crab dishes.

2008 Condrieu La Petite Cote, Yves Cuilleron, £42.00
A luxurious pairing! The rounded, floral Condrieu is ideal for bolder crab dishes.

Mussels:

Match the delicate flavour of mussels with a light, fresh whites. The acidity in a Muscadet, Sauvignon Blanc or crisp Italian white will also help cut through any oiliness in the dish.

2010 Muscadet sur Lie, Abbaye Sainte Radegonde, £9.55
The eastern reaches of the Loire Valley are renowned for the quality of its seafood, so it is no surprise that the local dry white wines provide a wonderful pairing.

2010 Sancerre, Comte Lafond, £27.00
The other end of the Loire Valley also has great wines for seafood, like this floral and mineral Sancerre.

2009 Soave Calvarino, Pieropan, £17.95
Try this Soave from northern Italy. It has floral notes, ripe citrus fruits and a crisp, clean finish.

Caviar:

Caviar is a delicate and seasonal food, and each of the different variety will give you unique results. From Chapagne to Sauvignon Blanc, Pinot Noir and even Vodka, you can find wonderful complements and contrasts that will take this unique cuisine to new levels of luxury.

Krug Grande Cuvée NV, £129.00
Eat and drink in luxury. The Krug has richness balanced with a lingering fresh finish, just what you need with caviar canapes

2008 Chablis Grand Cru ‘Les Preuses’, Domaine Fevre, £53.00
With caviar and white wine, the general mantra is "the dryer the better". Why not try this flinty Grand Cru Chablis?

Konik’s Tail Vodka, £33.55
Vodka and caviar share a similar ethnicity, so it is no surprise they complement eachother. Choose something quality, crisp and clean, and pop it in the freezer before serving.