Final answer:
When pairing wine with fish and poultry, consider the flavors and textures of the food. For fish, lighter wines with high acidity like Sauvignon Blanc or Chardonnay are recommended. For poultry, choose red or white wines based on the preparation.
Step-by-step explanation:
When pairing wine with fish and poultry, it is important to consider the flavors and textures of the food. For fish, lighter wines with high acidity work well, such as Sauvignon Blanc or Chardonnay. These wines complement the delicate flavors of fish without overpowering them. For poultry, you can choose both red and white wines depending on the preparation. For roasted or grilled poultry, a medium-bodied red wine like Pinot Noir or a full-bodied white wine like Viognier can be great choices. If the poultry is served with a creamy sauce, a rich and buttery Chardonnay would be a good match.