What wine pairs with tataki de thon?

Sancerre

white · Sauvignon Blanc · Loire · France — 9–11°C

Sancerre (Sauvignon Blanc on flint and Caillottes limestone of the right bank) — citrus, fresh grass, flint and white flowers cut by contrast with seared-tuna umami; green-grass edge echoing coriander and spring onion around the tataki, flint mirroring toasted sesame crusting the 30-second-per-side seared tuna.

Rosé de Provence

rosé · Grenache, Cinsault · Provence · France — 8–10°C

Provence Rosé (Grenache-Cinsault from the Maures), pale salmon and chilled to 8°C, accompanies sesame tuna tataki; faded-citrus freshness counterbalancing the fat of toro and partially-seared raw red flesh, dried herbs echoing toasted sesame and grated ginger garnish, simplicity respecting the purity of sashimi-grade yellowfin.

Chablis

white · Chardonnay · Chablis · France — 10–12°C

Chablis (Chardonnay on Kimméridgian fossilised Jurassic oyster beds) — lemon, flint, green apple and chalky minerality accompany the dense tuna flesh without masking; oyster minerality echoing toasted sesame and natural tuna umami, chiseled acidity slicing ponzu sauce (yuzu-soy-mirin) drizzled over slices and the fresh wasabi touch.