When life gives you lemons, make sure you choose a wine with good acidity to go alongside.
If your dish is more acidic than your wine, the wine will taste flat as a result. If you get it right both the wine and the food will taste better. You tend to get more acidity with cool climate white wines, especially those that are young and unoaked. I'd suggest going for a Sauvignon blanc from New Zealand or a German Riesling or Silvaner.
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