Seared Pepper

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 Seared Pepper · Seared Tuna With A Pepper Crust · Pan Seared Venison Pepper Sauce +5 more Seared Pepper · Seared Tuna With A Pepper Crust · Pan Seared Venison Pepper Sauce · Pepper Seared Yellowfin Tuna · Peppercorn Seared Tuna Steak · Peppercorn Seared Tuna Steak Salad · Seared Pepper & Coriander Crusted Ahi Tuna · Seared Peppered Ahi Tuna With Mustard Ginger And Wasabi

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Peppercorn Seared Steak · Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak +1 more Peppercorn Seared Steak · Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak · Peppercorn Seared Tuna Steak Salad

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.

Works with Seared Pepper · Pepper Seared Yellowfin Tuna · Seared Pepper & Coriander Crusted Ahi Tuna +1 more Seared Pepper · Pepper Seared Yellowfin Tuna · Seared Pepper & Coriander Crusted Ahi Tuna · Seared Peppered Ahi Tuna With Mustard Ginger And Wasabi

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Seared Pepper · Pepper Seared Yellowfin Tuna · Peppercorn Seared Tuna Steak +1 more Seared Pepper · Pepper Seared Yellowfin Tuna · Peppercorn Seared Tuna Steak · Seared Peppered Ahi Tuna With Mustard Ginger And Wasabi

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Peppercorn Seared Steak · Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak +1 more Peppercorn Seared Steak · Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak · Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak Salad · Seared Tuna With Rosemary, Garlic And Hot Pepper +1 more Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak Salad · Seared Tuna With Rosemary, Garlic And Hot Pepper · Pepper-seared Beef Tenderloin With Horseradish Cream Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Peppercorn Seared Steak · Pan Seared Venison Pepper Sauce · Peppercorn Seared Tuna Steak

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Seared Tuna With A Pepper Crust · Pepper Seared Yellowfin Tuna · Seared Peppered Ahi Tuna With Mustard Ginger And Wasabi

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.

Works with Pepper Seared Yellowfin Tuna · Seared Peppered Ahi Tuna With Mustard Ginger And Wasabi

White · Medium · Dry

The Loire's most versatile grape — bone-dry and steely from Savennières, honeyed and ageless from Vouvray. Naturally high acid keeps every style food-friendly.

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.