Tomatoes: an impossible food-wine pairing?!?
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Fresh tomato season is winding down here quickly in the northeast. But before it goes and tasty tomatoes in farmers markets are replaced by tasteless tomatoes in supermarkets, let’s give it one last hurrah. Which wine would you pair with (heirloom) tomatoes, sliced and sprinkled with salt and some fine olive oil? Or is it impossible?!? Hit the comments with your thoughts!
The tricky part about tomatoes from a wine perspective is the acidity. A few years ago, we celebrated Mrs. Vino’s late summer birthday at a fine, seasonal restaurant. She opted for the vegetarian menu and was met with nine courses (or whatever it was), all with tomatoes! I can’t even remember which wine we had that evening, given the acid bomb of all the tomatoes–talk about turning a “mortgage lifter” into something subprime.
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On September 16th, 2008 at 11:49 pm ,genevelyn wrote:
I like tomatoes with rose champagne or gruner
On September 17th, 2008 at 2:02 am ,Weston wrote:
crisp pinot gris
On September 17th, 2008 at 2:47 am ,Dominik wrote:
never tried it myself, but what about a crisp verdejo
On September 17th, 2008 at 9:57 am ,Howard wrote:
Lighter Italian red? Dolcetto, perhaps? The Italians know a thing or two about tomatoes…
On September 17th, 2008 at 10:59 am ,Anthony Holinger wrote:
Tomatoes? That a tough one! Try Gewürztraminer or Pinot blanc or Riesling from Domaine Zind-Humbrecht (Alsace) or Riesling or Grüner Veltliner from Franz Hirtzberger (Wachau). They have the acidity and the flavour to make a good match.
On September 17th, 2008 at 11:32 am ,ScoTT wrote:
I concur with Weston, a cool climate Pinot Gris is a no brainer.
On September 17th, 2008 at 2:12 pm ,Weston wrote:
In BC here Poplar Grove Pinot Gris is Crisp with some acid Its really nice added to to our restaurant menu and some people don’t like it generally people who like sweet wine buts its really nice.
On September 17th, 2008 at 9:24 pm ,Luciana Braz wrote:
I made Mr. Holinger ’s worlds my speach of tasting..
I also match Tomatoes with Nero D’Avola (Italian from Sicily), it was good and not expensive.. people who is ashame to order a white wine could try this one.
On September 18th, 2008 at 9:37 am ,Canadian Wine Lover wrote:
How about an inexpensive Sangiovese, Farnese perhaps or maybe a new world Sauvignon Blanc, something not too cat peeish. Both have the acid to support the tomatoes without clouding their natural sweetness. Simple is best.
On September 18th, 2008 at 10:08 pm ,ruschp wrote:
Just had heirloom tomatoes with Assyrtiko, a Greek varietal from Santorini….great pairing
On September 19th, 2008 at 2:52 am ,caroline wrote:
a non-dry mosel riesling kabinett with 7-8% alcohol. yumm!
On September 19th, 2008 at 8:00 am ,Bruno wrote:
I think a “Cerasuolo di Vittoria” (sicilian red wine) is the better way
On September 19th, 2008 at 8:05 am ,renato wrote:
La prima domanda che mi pongo è:
ILPOMODORO E’ CRUDO O COTTO???
On September 19th, 2008 at 8:06 am ,alessandro comani wrote:
Champagne Rosè
On September 19th, 2008 at 8:12 am ,renato wrote:
LA PRIMA DOMANDA E’<:
IL PèOMODORO E’ CRUDO O COTTO???
SE CRUDO UN VINO BEVIBILE è UN BIANCO DELLA RIVIERA LIGURE –LEGGERO NEL CORPO-ESILENEI SAPORI-NON TROPPO PROFUMATOE DI NON OLTRE 12 GRADI– aLTERNATIVA UN VINO VERDE-
se il pomodoro è cotto dipende a cosa è abbinato: carne bianca –carne rossa-selvaggina-pesce!?!?!’
On September 19th, 2008 at 8:56 am ,Tommaso wrote:
una pasta al ragu’ , per esempio, si sposa perfettamente con un vino rosso dalla struttura corposa; una pasta con un sugo di pomodoro leggero, invece, lega meglio con un rosato (preferibilmente di tenue corpo e mordbidezza).
Per il pomodoro crudo condito o no , eviterei abbinamenti con il vino (se proprio si rendesse necessario abbinare un vino , suggerirei un bianco morbido e fruttato) .
On September 19th, 2008 at 10:39 am ,Donatella wrote:
con un Timorasso dei Colli Tortonesi
On September 19th, 2008 at 4:12 pm ,Dylan wrote:
I have to agree with Weston on this when I speak for a pinot gris as well.
On September 21st, 2008 at 9:01 am ,Jack wrote:
I agree Pinot Gris is the only way to go.
On September 22nd, 2008 at 8:56 am ,matteo wrote:
abbinamento perfetto con il fiulano, ovvero il tocai, magari della D0C FRIULI ISONZO
provare per credere
On September 22nd, 2008 at 11:48 pm ,Ben wrote:
Vidal blanc, off dry.
Big floral aroma, sweetness and acidity to hold up to the tomato.
On September 24th, 2008 at 4:33 pm ,mirco wrote:
if the tomato is crude i’d avoid the wine because there is too much acidity…instead if the tomato is cooked with the pasta(exemple) i’d combine a white wine velvety enought like a white pinot or a soave
On September 26th, 2008 at 11:56 pm ,Mister G wrote:
Tomatos - what a simple match: Barbera/Piedmont