Description

Wine match for fresh tomatoes is easy: rosé, crispy white and sparkling.

Tomatoes are packed with acid. This is the pairing challenge. If you pair fresh tomatoes with a low acid wine, the wine will feel flat.

Acidic, mouth watering wines pair well with tomatoes. We like Greco di Tufo and Falanghina because they are from the same region of Campania in Southern Italy where mozzarella is from .

Pairing Wine and Acid

Pairing wine with salads can be a challenge.

Salad dressings are mostly vinegar-based with high acidity.

Always remember to pair Acidity with Acidity.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.