In general, meats that are lighter in color, for fish or chicken, are eaten with wines that are lighter in color, generally white. White wines with seafood are a classic and there are flavors and varieties to suit any palate or taste. https://www.openlearning.com/u/friisvinter-sdjars/blog/CognacVNhngCngThcPhaChCocktailTuytHoKhinChoGiiiuMSaySaSnhRu