tag:blogger.com,1999:blog-3799854524070158890.post4035669890756169548..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: You be the SommelierBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3799854524070158890.post-68394521121102576562010-08-21T14:05:20.198-04:002010-08-21T14:05:20.198-04:00Cabernet franc from bourgueil or chinon make a nic...Cabernet franc from bourgueil or chinon make a nice match for tomato sauce. I wonder how that would be with this recipe.Peter L.noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72859129420541755952010-08-19T22:23:15.654-04:002010-08-19T22:23:15.654-04:00Thanks for all of these suggestions - so interesti...Thanks for all of these suggestions - so interesting and thought provoking to read them. <br /><br />I've never tried a Spanish white table wine with tomatoes, and it came up in several of the comments. I will have to try that soon. and the rose idea seems obvious now that i read it, but i haven't tried that either. haven't tried red wine either with tomatoes since an ill-fated cru Beaujolias experience. <br /><br />So far my favorite pairing is dry sherry. Fino and Manzanilla both. <br /><br />thanks again-Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-27311671848706512372010-08-19T19:57:45.912-04:002010-08-19T19:57:45.912-04:00I would have thought sherry. But I tried your rec...I would have thought sherry. But I tried your recipe and found Hatzidakis 2007 Santorini was perfect. I don't know why, it just was.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-15607194283279178572010-08-19T16:55:32.781-04:002010-08-19T16:55:32.781-04:00Lots of good suggestions here. I'd especially...Lots of good suggestions here. I'd especially second the Bandol rosé (or any good Provencal rosé for that matter) and the Manzanilla. And I'd add to the mix both Irouléguy rosé and Touraine SB (CRB's would be mighty good, I suspect).David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71262132499945036142010-08-19T03:48:27.353-04:002010-08-19T03:48:27.353-04:00Benito Santos albariños if you can find them. Mad...Benito Santos albariños if you can find them. Made by a native San Francisco dude!<br /><br />Feinherb rieslings also would work.Joe Manekinhttps://www.blogger.com/profile/15920171629129831900noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-85656450957279035992010-08-18T23:38:20.714-04:002010-08-18T23:38:20.714-04:00Txakolina rosé sounds god to meTxakolina rosé sounds god to meUnknownhttps://www.blogger.com/profile/09458413823978421990noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-58450120617791094792010-08-18T17:01:34.481-04:002010-08-18T17:01:34.481-04:00You inspired me yesterday and I bought a Purple Ch...You inspired me yesterday and I bought a Purple Cherokee tomato and paired it with the Julien Labet Poulsard Vieilles Vignes. Had a bit of raw milk Taleggio on hand too and by the end of the night I was feeling prettay prettay good.Benjaminhttps://www.blogger.com/profile/14611937936950724012noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-34572361902630333222010-08-18T15:31:07.066-04:002010-08-18T15:31:07.066-04:00I did this once with an Alsatian Gewurztraminer, a...I did this once with an Alsatian Gewurztraminer, and it worked out okay.rhithttps://www.blogger.com/profile/16099401764991161218noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-71680428189386982452010-08-18T10:56:10.002-04:002010-08-18T10:56:10.002-04:00Ulivi GaviUlivi GaviRogernoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-66829854210775355282010-08-18T09:53:48.372-04:002010-08-18T09:53:48.372-04:00Second a few suggestions,
A good Manzanilla, the T...Second a few suggestions,<br />A good Manzanilla, the Tempier Rose (or the great Cassis rose from Clos Sainte Magdeleine), And the Bonard . . . <br />Cheers,<br />B.Ben Woodhttp://www.67wine.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-38818066414021378012010-08-18T01:02:59.229-04:002010-08-18T01:02:59.229-04:00Fiano di Avellino. Or a delightful Pigato, perhaps...Fiano di Avellino. Or a delightful Pigato, perhaps. Add some cukes and some torn herbs maybe a nice Labaille Sanceree Cuvee Buster. Just sayin'...<br /><br />Best, <br />TenbrooksJohnhttps://www.blogger.com/profile/13923869088065777133noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-67902109599097578812010-08-17T17:41:22.606-04:002010-08-17T17:41:22.606-04:00tempier rose!tempier rose!bill lnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76873615519985406672010-08-17T14:02:52.139-04:002010-08-17T14:02:52.139-04:00Zero/low dosage grower champagne!Zero/low dosage grower champagne!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-42802530708869028382010-08-17T08:10:34.251-04:002010-08-17T08:10:34.251-04:00Franciacorta rose' is what we recently had and...Franciacorta rose' is what we recently had and it was a hit!Alfonso Cevolahttps://www.blogger.com/profile/16983431475848714789noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-57739862581718113212010-08-17T01:20:27.280-04:002010-08-17T01:20:27.280-04:00Elephant Hill Sauvignon Blanc or, Amsfield SB both...Elephant Hill Sauvignon Blanc or, Amsfield SB both out of NZWestonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-10623820296088731192010-08-16T23:35:46.597-04:002010-08-16T23:35:46.597-04:00Even though I don't often lean toward Spanish ...Even though I don't often lean toward Spanish wines (not for any matter of distaste, but more so because they are almost never in my cellar) Spain is the place for fresh ripe heirlooms, in my opinion. A Manzanilla Pasada is fantastic, especially with the riper less acidic tomatoes. But Albarino is the most successful pairing I've experienced - particularly something with old vine pedigree from the higher elevations in Rias Baixas. The Gran Vinum Esencia is quite nice. I don't think one would usually think it, but I've enjoyed it very much.Leif Erik Sundstromhttps://www.blogger.com/profile/11859583447955474028noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19565279094171211472010-08-16T22:18:04.724-04:002010-08-16T22:18:04.724-04:00Yes, that Bornard might be nice with a little chil...Yes, that Bornard might be nice with a little chill on it. Movia's pinot grigio is where I would head - good acidity but maybe a little more flesh to keep up with the texture of the tomatoes.fillayhttps://www.blogger.com/profile/04517347343978974596noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-91547427759907891902010-08-16T20:27:38.495-04:002010-08-16T20:27:38.495-04:00Bornard Trousseau Le Ginglet from the Jura. I was ...Bornard Trousseau Le Ginglet from the Jura. I was thinking about something with sufficient acidity to keep up with the tomatoes, but not too much to overwhelm them; also a bit of fruitiness which might complement the sweetness of the fresh tomatoes. I'm curious to know what is your only wine pairing to these heirloom tomatoes that makes you happy.Nicolanoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-10500137811874222782010-08-16T15:19:55.081-04:002010-08-16T15:19:55.081-04:00Zwiegelt (Ecker) worked awesome with a very simila...Zwiegelt (Ecker) worked awesome with a very similar dish on Saturday...Jeffhttps://www.blogger.com/profile/01194752605118852057noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-70992617670652914462010-08-16T15:17:21.091-04:002010-08-16T15:17:21.091-04:00Well, one of the rules to make a mariage is this, ...Well, one of the rules to make a mariage is this, you will not drink wine and eat tomatoes, eggs or vineger at the same time, because it not tastes so good and for this reason it's very dificult eat tomatoes with wine, but if you prepare something with this tomatoes and you eat this with bread and some chesse or you make a salat that it's diferent and you can drink maybe a Chening Blanc, Gewerztraminer, Sauvignon Blanc, this is my personal opinionAnonymoushttps://www.blogger.com/profile/02440327310000612275noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-35274964091733157862010-08-16T15:14:54.106-04:002010-08-16T15:14:54.106-04:00Maybe it's just my past preferences...but when...Maybe it's just my past preferences...but when I lived in Spain, and we ate Jamon Serrano and Pan con Tomate, we always had nice Spanish whites...an Galician Albarino or Verdejo from Rueda or some of the boutique domestic varieties from Scholium Project in NapaChrishttps://www.blogger.com/profile/12018559590571414032noreply@blogger.com