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.
For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.
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