Blue Fin Tuna

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Blue Fin Tuna · Blue Fin Tuna Sashimi

Loire wines from around the city of Angers — Chenin Blanc whites (dry to sweet) and Cabernet Franc rosés. The whites are tremendous values.

A step up from generic Anjou — Cabernet Franc-led reds from designated villages, with more concentration and ageability. The serious Loire red.

A step up from generic Anjou — Cabernet Franc-led reds from designated villages, with more concentration and ageability. The serious Loire red.

Loire Cabernet Franc — bigger and more structured than neighboring Chinon, with darker fruit and earthier character. The Cabernet Franc to age.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Loire Cabernet Franc at its most refined — pencil-shavings, raspberry, and a flint-stone finish. The bistro red of choice; equally good chilled in summer.

A Southwest French appellation neighboring Bordeaux — similar grape varieties, lighter style, modest prices.

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

The original Bordeaux region — gravelly soils producing both Cabernet-led reds and serious Sauvignon-Semillon whites. The reds are leaner and more savory than the Médoc.

France's tiny Basque appellation — Tannat-based reds with cherry, herb, and brisk acid. The wine of pelota matches and mountain stews.