I think that most wine “experts” would agree that certain wines work better with certain foods. At the same time, I think that it is pretty acceptable these days to serve any good wine (especially one you like) with just about any food.

Here are generally the best wines to pair based on certain foods:
Beef/Lamb/Veal – Cabernet Sauvignon, Zinfandel, Shiraz/Syrah or Merlot. The stronger the meat, the further left I would go on that list.
Pasta (red sauce) – Merlot, Chianti or Pinot Noir
Pasta (cream sauce) – Chardonnay or Pinot Grigio
Chicken/Turkey/Pork – really depends on the preparation – if you are making BBQ or serving it with a marsala wine sauce, accompany with a red wine. If you are making a garlic or parmesan try a white wine.
Fish/Seafood – I would generally pair with a white wine like Chardonnay, Sauvignon Blanc or Pinot Grigio, but if it is a “meatier” fish like Mahi Mahi I think it can stand up to a red like Pinot Noir.
Here is a nice site that you can use as a guideline: http://www.winewebcentral.com/winepairing/

Most people would say white wine with fish, red wine with meat. If you are having salmon, swordfish, or tuna, you might want to try a lighter style red like a Pinot Noir, a frappato from Sicily, or a Beaujolais. You can find some great examples at http://www.plonkwinemerchants.com.

Usually white wines are going to be the preferred partner with fish. The lighter flavors compliment the lighter meat very well. Since you just say fish in general, I'll break down a little more what you can do with different types.

-Champagne; sparkling wines: Sparkling wines pair very well with fried seafood and fish. The bubbles cut through the weight of the batter, and offer a refreshing taste combination.

-Sauvignon Blanc, Pinot Grigio: These wines pair well with lean, white fish cooked simply. Think flounder, halibut, walleye, snapper, raw clams and oysters. These wines also work well with fatty seafoods like stripped bass, catfish, lobster, shrimp and mussels.

-Marsanne, Riesling: These full wines have a lingering sweetness to them that pairs well with spicy seafood flavors, regardless of the type of fish used.

-Verdelho: This wine works well with shellfish like clams, mussels, scallops as well as crab and lobster.

If you prefer a red, go for a light bodied red.

-Pinot Noir, Sangiovese: You want to generally steer clear of a powerful, fullbodied red wine with fish and seafood. But these light bodied reds compliment fatty, meaty, big-flavored fish like salmon, tuna, marlin, swordfish, mackerel, bluefish.

-Roses and other blush wines: This inbetween wine can substitute full-bodied whites like Chardonnay, and work well with swordfish or tuna steaks. Rose is also a good choice for tomato-based soups or sauces you may use with your fish or seafood.

Hope that helps by breaking down the types of wine and fish.

I wish I were a wine fan @burb. I seldom drink and if I do, I only go for beer and for wine, red one. I avoid taking too much alcohol that's why I'm fine already on one shot whether it's a beer or a red wine. I honestly never mind if it’s a fish or other meat, uhm, I really just forget to mind, lol. Anyway, there is a list from About.com on wines that are good to pair with fish and other seafood. Please check here: http://fishcooking.about.com/od/howtochoosefreshfish/tp/wines_and_fish.htm (see shortened list below)
Champagne, Prosecco, Cava - fried seafood
Chenin Blanc, Sauvignon Blanc, Pinot Grigio – flounder, halibut, walleye, snapper, raw clams or oysters
Chardonnay, Fume Blanc, Viognier, Pinot Gris - striped bass, crab, raw oysters and lobsters
Marsanne, Roussane, Riesling, Gewurztraminer - seafood or anything spicy
Albarino, Verdelho - clams, mussels, scallops as well as crab and lobster
Dry Fino Sherry - shrimp cocktail, steamed, grilled, stir-fried or sauteed shrimp
Pinot Noir, Gamay, Sangiovese, Grenache – seafood
Roses and Other Blush wines - swordfish or tuna steaks