In general, fish dishes tend to be quite light which means that your wine selection should be the same. A decent Italian white is hard to beat in most cases, or you could have a Muscadet from the Loire or a Greek Malagousia if you're feeling adventurous. A creamy fish pie, or a ‘meatier’ fish like monkfish would need a richer wine choice such as a Condrieu (made from the Viognier grape) from the Northern Rhone or a lovely white Burgundy. Pick a Meursault, and you won't go wrong.

Remember there are only two occasions when you should have a red wine with fish. The first instance is if you only like red and then you should choose a low-tannin, fruity style such as Beaujolais. A tannic red will clash with the fish and the wine will taste unpleasant and metallic on the palate. The second occasion is if you’re a Bond villain living in a converted volcano and plotting the destruction of the world. At this point I’d recommend a super Tuscan or a first growth claret. You might as well go out on a high.

Langhe Nas-Cetta San Silvestro 2016 (Inverarity One to One, 13.49). This is a lovely aperitif, but it also works with sushi, prawns and (of course) brill. The grapes are grown in Novello, Langhe in the Piedmont region of North Italy. If you’ve not holidayed in the area, you might not have come across this wine before as it is mostly consumed within a few miles of where it is made. Texture and character are added to the glass by six months ageing in French oak at which point the wine undergoes batonnage (a winemaking technique which involves stirring the wine with a big stick).

Les Roitelieres Muscadet Sevre et Maine 2017 (Majestic Wine Warehouse, 9.99). Majestic have landed a small parcel of classically styled Muscadet from Nantes in the Loire. Known locally as Melon de Bourgogne, the grape is ideal for making into a crisp, clean style of wine that will perfectly match fish and seafood. This one is a cracker, and deserves a place in your wine rack this weekend.