Home > Magazine Archives > April 30, 2007 Issue > Features
Luxury on a Budget: Grilled Yellowfin Tuna Steaks With Full-Bodied Whites
Issue: April 30, 2007
A rich fish like tuna stands up nicely to full-bodied white wines, especially when it's been cooked on the grill or under the broiler. The tropical and cooked fruit aromas in many of our full-bodied white value wines, such as the Chardonnays from Concha y Toro and Bodegues Sumarroca, make a great foil to the smoky flavors that the cooking method imparts.
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