Red Tuna

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 Red Tuna · Red Tuna Pan Seared · Bluefin Or Red Tuna Tartare +3 more Red Tuna · Red Tuna Pan Seared · Bluefin Or Red Tuna Tartare · Tuna, Olives, Red Peppers And Prnage · Tuna With Red Pepper, Orange And Olives · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

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 Red Tuna · Red Tuna Pan Seared · Bluefin Or Red Tuna Tartare +3 more Red Tuna · Red Tuna Pan Seared · Bluefin Or Red Tuna Tartare · Tuna, Olives, Red Peppers And Prnage · Tuna With Red Pepper, Orange And Olives · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

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 Red Tuna · Red Tuna Pan Seared · Tuna, Olives, Red Peppers And Prnage +2 more Red Tuna · Red Tuna Pan Seared · Tuna, Olives, Red Peppers And Prnage · Tuna With Red Pepper, Orange And Olives · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

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 Red Tuna · Red Tuna Pan Seared · Tuna, Olives, Red Peppers And Prnage +2 more Red Tuna · Red Tuna Pan Seared · Tuna, Olives, Red Peppers And Prnage · Tuna With Red Pepper, Orange And Olives · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

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 Red Tuna · Red Tuna Pan Seared · Tuna, Olives, Red Peppers And Prnage +2 more Red Tuna · Red Tuna Pan Seared · Tuna, Olives, Red Peppers And Prnage · Tuna With Red Pepper, Orange And Olives · Sesame- Crusted Seared Ahi Tuna With Sweet Potato Chips And Balsamic Reduction

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

White · Medium · Dry

Chardonnay grown on Burgundy's chalkiest soils, almost never oaked. Lean, steely, oyster-shell minerality; a wine that tastes like a place. The wine for shellfish, full stop.

White · Medium · Off-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

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

White · Medium · Dry

California's name for Sauvignon Blanc, popularized by Robert Mondavi — usually with a touch of oak, fuller-bodied than New Zealand or Loire styles.

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.

White · Medium · Dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.