Comments on: Tomatoes: an impossible food-wine pairing?!? http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/ wine talk that goes down easy Thu, 09 Feb 2012 21:21:03 +0000 hourly 1 http://wordpress.org/?v= By: Konstantinos Lazarakis MW http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-374237 Konstantinos Lazarakis MW Thu, 02 Feb 2012 10:38:07 +0000 http://www.drvino.com/?p=2147#comment-374237 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... 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…

]]> By: Jean-Luc http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-308073 Jean-Luc Thu, 12 Aug 2010 14:32:19 +0000 http://www.drvino.com/?p=2147#comment-308073 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. 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.

]]> By: Mister G http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-148988 Mister G Sat, 27 Sep 2008 04:56:29 +0000 http://www.drvino.com/?p=2147#comment-148988 Tomatos - what a simple match: Barbera/Piedmont Tomatos – what a simple match: Barbera/Piedmont

]]> By: mirco http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-147767 mirco Wed, 24 Sep 2008 21:33:59 +0000 http://www.drvino.com/?p=2147#comment-147767 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 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

]]> By: Ben http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-146960 Ben Tue, 23 Sep 2008 04:48:34 +0000 http://www.drvino.com/?p=2147#comment-146960 Vidal blanc, off dry. Big floral aroma, sweetness and acidity to hold up to the tomato. Vidal blanc, off dry.

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

]]> By: matteo http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-146706 matteo Mon, 22 Sep 2008 13:56:57 +0000 http://www.drvino.com/?p=2147#comment-146706 abbinamento perfetto con il fiulano, ovvero il tocai, magari della D0C FRIULI ISONZO provare per credere abbinamento perfetto con il fiulano, ovvero il tocai, magari della D0C FRIULI ISONZO

provare per credere

]]> By: Jack http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-146349 Jack Sun, 21 Sep 2008 14:01:32 +0000 http://www.drvino.com/?p=2147#comment-146349 I agree Pinot Gris is the only way to go. I agree Pinot Gris is the only way to go.

]]> By: Dylan http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145754 Dylan Fri, 19 Sep 2008 21:12:11 +0000 http://www.drvino.com/?p=2147#comment-145754 I have to agree with Weston on this when I speak for a pinot gris as well. I have to agree with Weston on this when I speak for a pinot gris as well.

]]> By: Donatella http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145661 Donatella Fri, 19 Sep 2008 15:39:15 +0000 http://www.drvino.com/?p=2147#comment-145661 con un Timorasso dei Colli Tortonesi con un Timorasso dei Colli Tortonesi

]]> By: Tommaso http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145637 Tommaso Fri, 19 Sep 2008 13:56:45 +0000 http://www.drvino.com/?p=2147#comment-145637 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) . 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) .

]]> By: renato http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145627 renato Fri, 19 Sep 2008 13:12:09 +0000 http://www.drvino.com/?p=2147#comment-145627 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!?!?!' 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!?!?!’

]]> By: alessandro comani http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145622 alessandro comani Fri, 19 Sep 2008 13:06:02 +0000 http://www.drvino.com/?p=2147#comment-145622 Champagne Rosè Champagne Rosè

]]> By: renato http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145621 renato Fri, 19 Sep 2008 13:05:01 +0000 http://www.drvino.com/?p=2147#comment-145621 La prima domanda che mi pongo è: ILPOMODORO E' CRUDO O COTTO??? La prima domanda che mi pongo è:
ILPOMODORO E’ CRUDO O COTTO???

]]> By: Bruno http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145618 Bruno Fri, 19 Sep 2008 13:00:27 +0000 http://www.drvino.com/?p=2147#comment-145618 I think a "Cerasuolo di Vittoria" (sicilian red wine) is the better way I think a “Cerasuolo di Vittoria” (sicilian red wine) is the better way

]]> By: caroline http://www.drvino.com/2008/09/16/tomatoes-an-impossible-food-wine-pairing/#comment-145549 caroline Fri, 19 Sep 2008 07:52:44 +0000 http://www.drvino.com/?p=2147#comment-145549 a non-dry mosel riesling kabinett with 7-8% alcohol. yumm! a non-dry mosel riesling kabinett with 7-8% alcohol. yumm!

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