What wine pairing works well with seafood, and what flavor notes should you convey?

• A. Sauvignon Blanc or Pinot Grigio; notes of citrus, light fruit, and crisp acidity.
• B. Cabernet Sauvignon with strong oak and heavy tannins.
• C. Chardonnay with heavy butter and vanilla.
• D. Merlot with dark fruit and spice.

Answer: (D)

Balancing wine with seafood means choosing a style that can stand up to the dish without overpowering its delicate flavors, while also describing the wine in a way that echoes the dish’s components. In this context, Merlot is suggested because its medium body and softer tannins won’t overwhelm seafood, especially when the preparation includes richer sauces, grilled char, or tomato-based flavors. The dark fruit notes like plum and blackberry provide a fruit-forward core that can pair nicely with herb, pepper, or smoky elements, and a touch of spice can mirror seasoning or sauces used with seafood. When describing the wine to guests, highlight those flavors and how the wine’s fruitiness and gentle spice complement the dish’s richness while keeping the seafood taste forward. This approach keeps the pairing balanced and the dining experience cohesive.