Tomatoes are a staple ingredient in cuisines around the world. They are known for their vibrant flavor and versatility. Whether used in salads, sauces, or soups, tomatoes can elevate a dish with their tangy, sweet, and earthy notes. Pairing wine with tomatoes, however, can be a bit tricky due to their acidity as well as the robust flavors of the other foods with which they are often paired. This guide will help you navigate the best wine pairings for tomatoes and ensures that each meal is a perfect complement.
Understanding Tomatoes: The Flavor Profile (and Challenges)
Tomatoes come in various types, from juicy heirlooms to tangy cherry tomatoes. Each type brings its own unique flavor profile. Generally, tomatoes are acidic with a balance of sweetness and a hint of umami. Their acidity can be both a challenge and an opportunity when selecting the right wine. The key to a successful pairing is to choose wines that either complement or balance the tomato’s acidity and richness.
White Wines & Rosé
Chardonnay (Unoaked/Stainless Steel)
Why It Works: An unoaked Chardonnay brings bright acidity and flavors of green apple and citrus, which can nicely complement tomato dishes without overwhelming them.
Serving Suggestion: Pair unoaked, stainless steel fermented Chardonnay with a rustic tomato basil soup. The wine’s acidity and fruitiness balance the rich tomato base and enhance the fresh basil flavors.
Sauvignon Blanc
Why It Works: Sauvignon Blanc’s high acidity and bright citrus notes make it an excellent match for fresh, raw tomatoes. The wine’s zesty profile complements the acidity of tomatoes while enhancing their fresh, tangy flavors.
Serving Suggestion: Pair Sauvignon Blanc with a classic Caprese salad featuring ripe tomatoes, fresh mozzarella, and basil. The wine’s acidity and citrus notes balance the creamy mozzarella and highlight the tomato’s natural sweetness.
Riesling
Why It Works: While still incredibly misunderstood, Riesling has a strong and loyal following among chefs, sommeliers, and wine enthusiasts. This wine presents undeniably mouthwatering acidity that pairs well with the tangy and brilliant acidity of green tomatoes. Perfect for end of season produce!
Serving Suggestion: Try pairing a medium dry (or off dry) Riesling with fried green tomatoes on a butter biscuit with pimento cheese. The acidity in the Riesling will cut through the richness of the fried tomato and biscuit, while the lingering sugar in the wine will pair with the delicate sweetness in the cheese. If you gravitate toward tangy bites, serve a dry Riesling with fresh slices of green tomato atop toast with goat cheese and a pinch of flaky sea salt.
Rosé
Why It Works: Rosé, with its balanced acidity and berry notes, pairs beautifully with tomatoes. Its versatility makes it suitable for various tomato dishes, from salads to pasta.
Serving Suggestion: Serve a dry Rosé with a tomato and goat cheese tart. The wine’s acidity cuts through the richness of the goat cheese while complementing the sweetness of the tomatoes.
Red Wines
Chianti
Why It Works: A classic pairing! Chianti, with its bright acidity and notes of cherry and herbs, is an ideal match for tomato-based Italian dishes. The wine’s acidity mirrors the acidity of tomatoes, creating a harmonious pairing.
Serving Suggestion: Enjoy Chianti with a classic spaghetti marinara or rich bolognese. The wine’s acidity and fruitiness complement the tomato sauce and enhance the overall flavor of the dish. (Bonus points if you decide to go a more fancy route with eggplant rollatini or lasagne al forno.)
Zinfandel
Why It Works: Zinfandel’s bold flavors and moderate acidity work well with tomato dishes that have a bit of sweetness or spice. Its rich fruit notes balance the tanginess of tomatoes.
Serving Suggestion: Pair Zinfandel with tomato-based BBQ sauces or a tomato curry. The wine’s fruitiness and spice complement the robust flavors of the sauce or curry.
Pinot Noir
Why It Works: Pinot Noir offers a light body and notes of red berries and earth, which can be a great match for tomato dishes, especially those with mushrooms or herbs. The subtle flavors of this wine allow it to complement rather than overpower the tomatoes. Search for a Pinot Noir with prominent earthy notes.
Serving Suggestion: Enjoy Pinot Noir with a tomato and mushroom risotto or stuffed tomatoes. The wine’s earthy undertones and red fruit flavors enhance the savory richness of the cooked tomatoes. Add a generous serving of freshly grated parmigiano reggiano to either dish for an extra dose of umami. If time in the kitchen simply is not a option this week, a beautiful pizza with rich tomato sauce will also do the trick.
Sparkling Wines
Franciacorta
Why It Works: Although its home in Northern Italy does not grow nor often use tomatoes in local cuisine, Franciacortia’s bright acidity and effervescence make it a delightful pairing for tomato-based dishes. The bubbles help cleanse the palate, while the wine’s acidity balances the tomato’s tanginess.
Serving Suggestion: Pair a brut Franciacorta with tomato and mozzarella-stuffed pastries. The wine’s effervescence and acidity cut through the richness of the pastry while enhancing the tomato’s flavor.
Prosecco
Why It Works: Another wine coming from the cool climate of Northern Italy, Prosecco’s fruity character and light bubbles make it a versatile choice for tomato dishes. Its refreshing nature complements the freshness of tomatoes and adds a touch of sweetness.
Serving Suggestion: Serve Prosecco with a tomato and herb salad, such as panzanella. The wine’s fruitiness and bubbles enhance the fresh flavors of the salad and the tomatoes. Another great pairing worth trying is tomato fritters. The acid in the wine will cut through any heaviness absorbed when the fritters were fried.
Pairing wine with tomatoes offers a delightful opportunity to explore a range of flavors and styles. Take the time to taste and recognize both the acidity and sweetness of tomatoes before selecting wines that either complement or balance these characteristics. That thoughtful time spent will guarantee an enhanced dining experience.