This Sunday Pasta has two primary ingredients to consider. First is the oil-packed tuna. While canned tuna can be rather neutral, if there’s a flavorful olive oil in which the tuna is packed, there can be an unexpected dynamism coming through in the fish – and in the dish. Second, there are the red peppers. Red peppers add spiciness without heat as well as gentle earthiness. There’s moderate weight here and good but not overbearing acidity, so keep things steady on the body and refreshment.
For a white wine pairing, a moderately aromatic white can be surprisingly becoming to this dish. A white with a bit of oiliness connects with the dish’s olive oil-cured tuna, too. Alto Adige whites are the perfect match, and varietal wines made from Kerner are brilliant. Kerner is an offspring of the Trollinger and Riesling grapes.
A mid-depth red is ideal for this dish, too. Tuna is the perfect crossover fish that goes well with both white and red, so it makes sense that it’s best to stick to a lighter red with gentle tannins. To match this fish and the peppers, look for a moderately fruity red that blends with the sweetness of the red peppers. Schiava is a terrific accompaniment. Lighter and fruitier versions work particularly well when lightly chilled, especially as the feathery tannins don’t become harsh at cooler temperatures.
Check out our recipe for Fusilli con Tonno e Peperoni.
Christy Canterbury, Master of Wine (MW)