[WINE PAIRING] Bourgogne Aligoté + Tuna Tartare

This is my first post for wine pairing and I’m pretty excited! I did a lot of research, learnt so many things and hopefully you will too. I am by no means an expert but I tried to simplify the descriptions and flavours so that we can all make sense of it. If you have any insight, comments or suggestions, please feel free to share them with me. Again, this is all about learning!

I decided to start with an Aligoté because it doesn’t get enough credit; it’s a food-loving wine and it’s perfect for casual gatherings. It is also a great starter with its fresh and tart flavours. You get hints of citrus, green apple, hazelnut and white blossoms. This wine is versatile so anything greasy, salty, fresh or acidic will work with it! This tartare is all of those things and it is so easy to make.


For two

  • 1/2 pound of fresh tuna (sushi quality), cut in small dices
  • 1 avocado, cut in small dices
  • 1/2 green apple, chopped into sticks
  • Juice of 1/2 lime
  • 1 tsp of olive oil
  • 2 tsp of wasabi mayo (Wafu makes a great one!)
  • Salt to taste
  • A handful of sprouts
  • Slices of baguette, toasted
  • Optional addition: sesame seeds!



Mix the tuna, the avocado and salt together in a bowl. Combine lime juice, olive oil, and wasabi mayo in a seperate bowl. Add half of the sauce to the tuna and keep the rest to drizzle on top. Make it right before you eat because the lime juice will “cook” the fish if you let it sit for too long. Lay your tartare at the bottom of the plate and top with apples, sprouts, a bit more of the sauce and serve with croutons. You can also sprinkle some sesame seeds on top if you have!



Because acidic wine loves acidic flavours. It also enhances the saltiness of the fish and cuts through the fat and the oil of the dish. You can have this (and the wine) as an appetizer without fear of overpowering the flavours of your main course. Other dishes that could go great with this wine: salmon & dill, pear and goat cheese grilled cheese, shrimp cocktail, fried calamari with spicy mayo…


Since we don’t have a ton of options in Quebec for it, I have two suggestions for you. For having tried other ones as well, you can’t really go wrong since they all have very similar flavour profiles. Oh and fun fact: Aligoté + blackcurrant liqueur = Kir, a popular french cocktail served as an aperitif.

  1. Albert Bichot Bourgogne Aligoté (15,55$)
  2. Domaine Taupenot-Merme Bourgogne Aligoté 2014 (21,50$)


Stay tuned, next Thursday we will be tasting Riesling!

Cheers xxx



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