Tuna Steaks

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.

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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 Ahi Tuna Steaks · Blue Tuna Steaks · Greek Tuna Steaks +3 more Ahi Tuna Steaks · Blue Tuna Steaks · Greek Tuna Steaks · Grilled Tuna Steaks · Basil Tomato Tuna Steaks · Tuna Steaks With Mango Salsa

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 Ahi Tuna Steaks · Grilled Tuna Steaks · Basil Tomato Tuna Steaks +2 more Ahi Tuna Steaks · Grilled Tuna Steaks · Basil Tomato Tuna Steaks · Tuna Steaks With Mango Salsa · Grilled Marinated Tuna Steaks Rau

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 Ahi Tuna Steaks · Grilled Tuna Steaks · Slider Style Tuna Steaks +2 more Ahi Tuna Steaks · Grilled Tuna Steaks · Slider Style Tuna Steaks · Basil Tomato Tuna Steaks · Tuna Steaks With Mango Salsa

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 Ahi Tuna Steaks · Greek Tuna Steaks · Grilled Tuna Steaks +2 more Ahi Tuna Steaks · Greek Tuna Steaks · Grilled Tuna Steaks · Basil Tomato Tuna Steaks · Tuna Steaks With Mango Salsa

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.

White · Medium · Dry

Volcanic Greek white from Santorini — laser acid, salt, and stone-fruit minerality. The defining wine for seafood, octopus, and Mediterranean grilled fare.

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.

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.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Piedmont's classic white — Cortese grape, all green apple, citrus, and crisp acid. The everyday white of Italian Riviera cooking.

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.