Red · 2023
Domaine Saint-Basile Frontenac
Domaine Saint-Basile
Montérégie · Canada
View →Fish
Tuna
Fresh but structured wines to accompany tuna's dense flesh without treating it like red meat.
The pairing
Why it
works.
Tuna occupies a special place among fish: its flesh is dense, meaty and structured enough to accept wines with more presence. That said, keep freshness and avoid overly assertive tannins.
With seared tuna that's still pink in the centre, gastronomic rosés and light reds work particularly well. A lemony or herb-forward preparation favors more structured whites. With sesame or soy sauce, a fruity and slightly savory profile becomes very interesting.
In practice
Tuna lets you step away from the automatic white-with-fish reflex. For seared tuna, try a light red or a structured rosé served chilled. The important rule remains the same: low tannins and sufficient acidity.
In the glass
What to
look for.
Light Pinot Noir01
Fresh Gamay02
Dry, structured rosé03
Dry Chenin Blanc04
Fresh Mediterranean white05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic, powerful reds and very oaky whites. Even though tuna is meaty, overly present tannins can make the pairing taste metallic or drying.
When serving
Serve whites and rosés at about 10–12 °C. For a light red, aim for around 13–14 °C to preserve the freshness of the pairing.