Team Tomatoes

Filed in archive Food and Wine on August 29, 2006

I didn't get turned on to tomatoes until I was in my 20s, and now I love them. Ah, all those years I missed out and tomato and cheese sandwiches. While tomatoes go with all kinds of great food, they can be tough to pair with wine because of their acidity. However, one combination tomato and wine lover suggests teaming them up with Sauvignon Blanc:

With their juicy acidity and bright flavor, tomatoes -- especially if served on their own -- are not wine's best friend. A wine with similar acidity and brightness is needed, and Sauvignon Blanc fills the bill.

Sonoma County and its subappellations -- Russian River Valley, Alexander Valley, Dry Creek Valley, Sonoma Valley, Bennett Valley, Sonoma Mountain and Chalk Hill -- have varying climates and terroir, which translates to varying aromas and flavors in their Sauvignon Blancs.

The character of our recommended wines ranges from citrus and melon with tart acidity to those that are more New Zealand in style, with gooseberry, green herb and a slight pungency. Most of these wines partner well with tomatoes, because the wines have moderate body, crisp acidity and little to no oak.