seared tuna, soba-noodles with miso dressing on a bed of greens
now, what to drink? pinot grigio? sauvignon blanc? sounds a bit awkward (but i may be wrong..)
sake is too predictable.
any suggestions? thanks!!
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!
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.