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    What type of wine would you recommend to serve with grilled tuna?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What type of wine would you recommend to serve with grilled tuna?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What type of wine would you recommend to serve with grilled tuna?),it will help you,my kids.



Answers:
It really depends on your taste in wine. If you like White Wine, go for a nice crisp chardonay from California. If you are a red wine drinker (and some people only like red wines), go for a light Red. A Pinot Noir would be good choice here. I personally like Pinot's from the russian River area of CA.

Other Answers:
pinot grigio

Lotsnlots depends on your sides and seasonings

white wine goes with white meat :)

XOXO forgot to add chilled. Plus...I have a great citrus and mango salsa recipe for that too.

Pinot Grigio, from California if possible. Blue Heron (by St. Julian) is really good w/ fish.

Pinot Grigio (italian preferably) is the perfect wine to have with tuna, in fact with any kind of fish.
Source(s):
Wine Aprecciation Class with Don Paco Villón in San Juan, PR

With fish always a white wine. The type depends on the individual taste. I'd recommend a light one, not too dry, but never sweet or too rich of flavour. Serve cool, but no frozen. Never with ice cubes, of course.

Portuguese Casal Garcia Pinot Noir for the red or a medium to full bodied chardonnay for a white.

Tuna is heavy enough to support a red wine but I personally would go for a very cold, dry white. I'd suggest a Pouilly Fume or a Sancerre. Yum-yum.

I would serve a blanc de blanc or white caberne with
any fish dish. You really don't want to go with any
red wines with fish. Red wines should only be served
with beef or pork.
Source(s):
Experience and common knowledge

red is for red meat,so serve a white wine with fish but a semi sweet at room temperature.you can serve it in a cilled glass but only if you like it a little cool.a warm wine is very good to your taste buds Trust me on this!

Ice cold dry sherry - "jerez" or "Manzanilla" (proun: man-than-ee-ah).

Pinot is ok but will swim around with the other tastes and not lift the flavours, you want the sherry out of the fridge (obviously not the freezer though) and should be as cold as it can be without being frozen.
Source(s):
Am a chef, ex restauranter and lived in Spain for a bit

Shiraz



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