Wine to go with Seared Tuna on Fettucine with Green Olives and Arugula?

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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.Wine to go with Seared Tuna on Fettucine with Green Olives and Arugula?-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(Wine to go with Seared Tuna on Fettucine with Green Olives and Arugula?),it will help you,my kids.

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Tomorrow is our anniversary, and I want to make a special dinner for my boyfriend. I plan to make this:

http://www.epicurious.com/recipes/recipe_views/views/232378

(I'd put the whole recipe here, but it won't fit!)

What wine would you recommend to go with this dish, and why? I'm thinking red, but not sure what kind? I want something bold enough to stand up to the strong flavors of the olives and arugula, but not so strong that it overpowers the tuna.

I'm not ruling out whites, but I'd prefer a red.

Thanks for the help!!

Answers:
What a great question...

Fish is one of those tricky wine pairings that often stump people. As it is lately, more and more people are going for what they know and like instead of what's benn force fed over the past decades. It's not necessary to have white with fish, red with meat, etc. Try to follow these rules when pairing, then get a bit adventurous:

To keep in mind when selecting the food are
1. The food item being paired;
2. The cooking method of that item; and
3. The additional flavors or sauces

As long as you think of those things and have (or get, most of the time right off the label!!!) an idea of the food you are going to prepare you will find great pairings.

For the dish you are going to make I would probably choose a medium delicate white, maybe a Sauvignon blanc or chardonnay that is high in cirtus and low to medium acidity. "Alice White CHardonnay" from Australia is pretty good and very reasonably priced.

I will say this...tannic red wines tend to lose their focus and taste steely in the company of white fish, even salmon, and add little to the flavor of the fish. For this reason, I would generally avoid pairing Cabernet based wines, Chiantis, full-bodied Merlots and Syrahs, and most other red wines with seafood, including shellfish.

However, tuna, salmon, and a few full-flavored fish make splendid companions to light reds like Pinot Noir.

A good Pinot Noir with pair up with the fat of the tuna, the acidity of the green olives and the peppery background of the arugula.

Enjoy your dinner, I saved that recipe and I'm going to make it for my wife this week!

Other Answers:
If white, I'd go with a Pinot Grigio. Mmmmmm
If red, A 1998 washington state Shiraz.

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Barefoot Savingon Blanc - Chilled. WHITE WITH FISH AND POULTRY

RED WITH PORK AND BEEF (LAMB, HORSE, GOAT, ETC.)

or you could just have a budweiser or something if you like. Something crisp and white like a Sauvignon Blanc
Source(s):
http://www.napavintners.com/wines/wine.asp

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