Tuna

Meaty tuna can be raw and delicate or seared and almost steak-like.

Top Wine Matches

Tuna — wine by wine

Best Match

The dish Tuna

The wine Silky Pinot Noir

Why it works

Tuna has more density than most fish, but its iron-rich character can clash with hard tannin. Silky Pinot Noir works here because it brings perfume, gentle tannin, and savory red fruit without forcing the food into a heavy red-wine frame. That makes the match feel deliberate: avoiding the metallic clash that tannic reds can create with raw fish, staying in the same weight class as the dish, with the wine refreshing the next bite rather than stealing the spotlight.

Wine style

Silky Pinot Noir mid

A supple red style with red fruit, gentle tannin, and savory lift.

Dry Provençal-style rosé

Dry Provençal-style rosé works here because its dry red-fruit core, citrus edge, and light tannin bridge vegetables, seafood, poultry, and Mediterranean herbs.

value

Crisp mineral Loire-style white

Crisp mineral Loire-style white works here because its high acidity and mineral edge make the food feel cleaner, brighter, and more precise, especially with herbs or seafood.

mid

Fino or Manzanilla Sherry

Fino or Manzanilla Sherry works here because its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors.

value

Traditional-method sparkling wine

Traditional-method sparkling wine works here because its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise.

splurge

Have a more specific question about this pairing?

Ask Scott →

← Back to Seafood

Still Stuck?

Just ask Scott.

Got a weird ingredient, a half-finished bottle, or a dinner-party puzzle? Scott has read every pairing in this database and a lot more — and he'll explain his reasoning.

Ask Scott a question →