Heathfield, I have had some new world white dessert wines served with cheeseboards at formal dinners, and although a strange thought at first it can work.
One last word from me on the red with fish if I may. "It is true that tannin, in which some red wines are high, does not go happily with delicate flavours of any sort and tend to leave sort of an inky taste if drunk with fish," Jancis Robinson writes in How to Taste. "But light-bodied, low-tannin, high-acid reds ... would be fine with most fish dishes, especially those with a fairly rich sauce."
It all just a case of taste and balance in the end.