I am making tuna agrodolce tomorrow and am agonising over the wine to pair with it. The dish is fairly acidic (tomato, vinegar, capers) and I am not sure what to go for, especially as for various reasons some obvious choices are out: I do NOT want to go down the Sauvignon Blanc road, also not Pinot Gris or Gruner Veltliner (I love the latter but my wife doesn't). What reds would work (ignoring Sangiovese and Loire reds)? Pinot Noir? Maybe new world pinot noir as Burgundy may be too delicate? What else?
Thanks in advance!