Pan Seared Tuna

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 Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared +2 more Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared · Pan-seared Tuna With Ginger, Miso And Cilantro Sauce · Pan-seared Tuna With Warm Tomato, Basil, And Olive 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 Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared +1 more Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared · Pan-seared Tuna With Warm Tomato, Basil, And Olive Salad

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 Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared +1 more Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared · Pan-seared Tuna With Warm Tomato, Basil, And Olive Salad

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 Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared +1 more Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared · Pan-seared Tuna With Warm Tomato, Basil, And Olive Salad

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 Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared +1 more Pan Seared Tuna · Pan Seared Hawaiian Tuna · Red Tuna Pan Seared · Pan-seared Tuna With Warm Tomato, Basil, And Olive Salad

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.

Works with Pan-seared Tuna With Ginger-shiitake Cream Sauce · Pan-seared Tuna With Ginger, Miso And Cilantro Sauce

White · Full · Dry

California's flagship white — rounder, riper, and oakier than the Old World original, with tropical fruit, butter, and vanilla. Sonoma Coast and Sta. Rita Hills bottlings are leaner; Napa stays plush.

Red · Medium · Dry

The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

White · Medium · 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.

White · Medium · Dry

Burgundy's southernmost serious Chardonnay — sun-soaked, peachy, accessible. The thinking person's value white from the Mâconnais.

White · Medium · 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.