Tomatoes: an impossible food-wine pairing?!?

greenzebra
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.

pixel

26 Responses to “Tomatoes: an impossible food-wine pairing?!?”


  1. I like tomatoes with rose champagne or gruner


  2. crisp pinot gris


  3. never tried it myself, but what about a crisp verdejo


  4. Lighter Italian red? Dolcetto, perhaps? The Italians know a thing or two about tomatoes…


  5. 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.


  6. I concur with Weston, a cool climate Pinot Gris is a no brainer.


  7. 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.


  8. 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.


  9. 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.


  10. Just had heirloom tomatoes with Assyrtiko, a Greek varietal from Santorini….great pairing


  11. a non-dry mosel riesling kabinett with 7-8% alcohol. yumm!


  12. I think a “Cerasuolo di Vittoria” (sicilian red wine) is the better way


  13. La prima domanda che mi pongo è:
    ILPOMODORO E’ CRUDO O COTTO???


  14. Champagne Rosè


  15. 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!?!?!’


  16. 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) .


  17. con un Timorasso dei Colli Tortonesi


  18. I have to agree with Weston on this when I speak for a pinot gris as well.


  19. I agree Pinot Gris is the only way to go.


  20. abbinamento perfetto con il fiulano, ovvero il tocai, magari della D0C FRIULI ISONZO

    provare per credere


  21. Vidal blanc, off dry.

    Big floral aroma, sweetness and acidity to hold up to the tomato.


  22. 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


  23. Tomatos – what a simple match: Barbera/Piedmont


  24. Just had a great heirlloom tomato salad (with burrata) on Tuesday. I enjoyed it with a low acid, medium bodied Lirac 2009 by Domaine Lafond (Roc Epine). Great contrast in my opinion.


  25. As a Greek, I was really surprised that tomatoes came under the impossible pairing section!

    Try Xinomavro and you will be amazed! High acidity, full aromas and flavours of fresh/dried/cooked tomatoes (depending on the style), coupled with fresh red fruits and a fine-grained tannin profile, it is an ideal match.

    Pink versions from Amyntaio or reds from Naoussa are all excellent choices…


  26. Sangiovese and ripe tomatoes are nature’s perfect pairing, especially Chianti with its generally brighter acidity. We had a dish called Pappa Pomodoro – tomatoes, garlic, bread, salt – pureed and served like stew and matched perfectly with Santa Margherita Chianti Classico Riserva as well as a 1989 Lamole di Lamole when I dined at the winery in Lamole, in the heart of Classico.


winepoliticsamz

Wine Maps


Classes

My next NYU wine classes: NYU

Recent Comments

Recent Posts

See my op-eds in the NYT
"Drink Outside the Box"
"Red, White, and Green"

Highlights

Monthly Archives

Categories


Blog posts via email


@drvino








Wine industry jobs

quotes

One of the “fresh voices taking wine journalism in new and important directions.” -World of Fine Wine

“His reporting over the past six months has had seismic consequences, which is a hell of an accomplishment for a blog.” -Forbes.com

"News of such activities, reported last month on a wine blog called Dr. Vino, have captivated wine enthusiasts and triggered a fierce online debate…" The Wall Street Journal

"...well-written, well-researched, calm and, dare we use the word, sober." -Dorothy Gaiter & John Brecher, WSJ

jbf07James Beard Foundation awards

Saveur, best drinks blog, finalist 2012.

Winner, Best Wine Blog

One of the "seven best wine blogs." Food & Wine,

One of the three best wine blogs, Fast Company

See more media...

ayow150buy

Wine books on Amazon: