pairing food and wine you are either looking for similar flavors
to compliment one another or opposites, to attract. Tomatoes
have always been difficult to pair wines with due to their
Choosing a wine with too much acidity will only bring out
more acidity from the tomato. This will take away from the
unique flavor of the fruit, leaving everything tasting the
same. With that same thought process any wine too rich on
the palate will mask its taste and flavor profiles. So what
do we do?
Choose a wine that is lower in acidity, not too rich-- a
wine with a delicate side. I would recoommend a viognier.
These uniquely floral wines have the ability to highlight
tomatoes and not mask their flavor. Pinot Gris can also be
a suitable pairing. Depending upon the producer some of these
can be intensely focused but others are soft, rich and long
lasting in flavor. So the wines from the Alsace producers
Josmeyer, Domain Schlumeerger and Pierre Sparr would be terrific
styles. When it comes to Viognier the leader to me has always
been Alban Vineyards as well as Darioush and Tablas Creek,
or the Condrieu producers Perret, Cuilleron and, of course,
everybody's favorite - Guigal!
Cheers Steve Lande