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seared tuna, soba-noodles with miso dressing on a bed of greens

j
jwn Aug 26, 2006 06:26 PM

now, what to drink? pinot grigio? sauvignon blanc? sounds a bit awkward (but i may be wrong..)

sake is too predictable.

any suggestions? thanks!!

  1. n
    nja Aug 27, 2006 05:55 AM

    Sparkling. I would go with something made predominately with red grapes (in other words, not a blanc de blancs).

    1 Reply
    1. re: nja
      Bill Hunt Aug 28, 2006 02:13 AM

      I would agree with a Brut Rosé (Champagne, or sparkler - Iron Horse has a nice domestic sparker), or a fruit-forward domestic PN, like the Acacia. Many Syrah/Shiraz, again with a fruit-forward characteristic, should go well too.

      I find that seared ahi overpowers lighter whites, and usually pair them with lighter reds. The fruit-forward characteristic should not kill the noodles and greens.

      Hunt

    2. n
      nagrom Aug 26, 2006 08:21 PM

      I'd say a dry riesling might be nice. That's always my fallback choice for asian inspired foods that need a light wine. You can find some nice, inexpensive ones from Washington. Second to that I'd choose an Oregon or Alsacian Pinot Gris. If all else fails, there's always beer!

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