What color wine is best with seafood and chicken?

• A. White
• B. Red
• C. Rosé
• D. Sparkling

Answer: (A)

When pairing wine with seafood and chicken, acidity and a lighter body matter most. Light, high-acid white wines best fit these foods because they cleanse the palate between bites and harmonize with their delicate flavors. The citrus, green fruit, and mineral notes in white wines complement seafood’s brininess and seafood sauces, and they also pair nicely with chicken prepared in simple, lighter ways like lemon-butter, herbs, or garlic.

Red wines, with their tannins and fuller, heavier profile, can overpower the subtle flavors of seafood and clash with some chicken preparations. Rosé sits in between but doesn’t consistently hit the same bright balance white does across a wide range of seafood and chicken dishes. Sparkling wine can be a wonderful pairing for seafood and certain chicken dishes, but the most reliable, versatile match across many preparations is white.

So, white is the best choice.