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.
For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
