Wine enthusiasts are often quite savvy about which wines pair well with a variety of foods. But here are two things that, according to culinary experts and authors Karen Page and Andrew Dornenburg, many people don’t know.

Most people think that only white wine goes with fish, but stronger-flavored fish, including salmon and tuna, pair even better with a light-bodied red, such as pinot noir. Grilled fish — because of the strong smoky flavor from the grilling — goes nicely with pinot noir as well.

Another thing many people don’t realize is that deep-fat-fried fish, as in fish-and-chips, pairs best with a sparkling white wine, whether champagne, Spanish cava or Italian prosecco. These bubbly wines are wonderfully refreshing with fried food.