Tuna
Tuna is the red meat of the sea — meaty, iron-rich, and bold. Raw bluefin sashimi, seared ahi, or canned tuna in a Niçoise salad each require different wine approaches, but all share tuna's characteristic richness.
Wine Pairings
Rosé Champagne is the ultimate tuna pairing — its salmon-colored brilliance and red-fruit depth mirror the ruby flesh of bluefin, with bubbles cutting through the richness.
The mineral, citrus-driven quality of Chablis Premier Cru is perfect for seared ahi — the oyster-shell minerality echoes raw tuna's oceanic depth.
Aged White Rioja with Viura grapes — oxidative, nutty, honeyed — is extraordinary with seared tuna steaks with olive tapenade.
For grilled tuna, a chilled Beaujolais Villages (Gamay) provides red-fruit brightness and low tannin that complements without clashing.
Premium sake is the traditional pairing for tuna sashimi — clean rice umami and subtle fruit that never competes with the fish.
Heavily oaked Chardonnay drowns tuna's clean flavor in butterscotch and vanilla. Go unoaked or lightly oaked only.