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Aug 26, 2006 06:26 PM

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!!

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  1. 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!

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

      1 Reply
      1. re: nja

        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.