Tuna Fish

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 Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich +2 more Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich · Yellow Fish Tuna · Meat Fish (swordfish; Tuna; Shark)

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 Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich +2 more Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich · Yellow Fish Tuna · Meat Fish (swordfish; Tuna; Shark)

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 Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich +1 more Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich · Yellow Fish Tuna

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 Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich +1 more Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich · Yellow Fish Tuna

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 Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich +1 more Tuna Fish Salad · Tuna Fish Cakes · Tuna Fish Sandwich · Yellow Fish Tuna

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

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.

Dessert · Medium · Sweet

The Muscat grape made into sweet, low-alcohol, aromatic wines. Asti is the sparkling expression; still versions range from dry (rare) to dessert-sweet (common). Always smells like grapes.

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Sparkling · Light · Off-dry

Veneto's everyday sparkler — Glera grape, charmat method, frothier and fruitier than Champagne. Pear, white flowers, easy fun. Made for aperitivo.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

Red · Medium · Dry

The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.