Please Help

[Kcwhippet]

Welcome to the Wine Board, Chef. Well, I'll try a bit. First off, what the hey is pousson? I have to assume you really mean poisson, as in fish. The wine to serve depends totally on the fish and how it's prepared. On to the rest.

*There's nothing better (IMNSHO) for a ribeye steak (nice and fatty and grilled) than a young, tannic, California Cabernet Sauvignon. Perfect match.
*Again, depends on how they're prepared. If like we do in the States for lobster with lots of butter, I'd serve a rich, buttery Chardonnay.
*A puzzler, because personnaly I wouldn't drink wine with smoked haddock. I prefer a fat ale.
* With the pork I think I'd go with something in a Pinot Noir.
* Well with the lamb, I might think French, because the seal of the town of Bordeaux has a sheep on it. So, something Merloish?
*Yoicks!! Could be a toughie, but if it were me, I'd go with a young Syrah (preferably California with no barnyard). Wait, how about a Barbera instead?