Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Seafood
Grilled tuna or swordfish
Steak of the sea. A cool light red is often better than a timid white.
- Rosé from Provence or Navarra
Dry, herbal, cold — the grill wine.
- Frappato or light Pinot
Red fruit without tannic clash.
- Vermentino
If you stay white: bitter almond and citrus.
- Rosé from Provence or Navarra