Which wines go best with tomato dishes?
Q: Could you recommend a red wine that pairs nicely with tomatoes? I roasted some tomatoes for a pasta with some chicken sausage, garlic and onions.
I have mostly cabernet at home, but I’ve heard that’s not a great choice because it can taste bitter next to tomatoes.
I don’t know Italian wines all that well, but I enjoy them when I try them.
A: A lighter, less tannic red might be advisable. Try a Barbera or a Chianti. Or be adventurous. Your favourite Pinot Grigio or rosé might be ideal.
Q: I have a bag of frozen rhubarb cut into chunks and I’d like to put it in a rhubarb custard pie. Will it be OK? How much more liquid will be released since it’s frozen? Should I just stick to using it in a sauce or cake? Should I thaw it first?
A: Yes, it’ll be quite OK. First, defrost the rhubarb in a strainer set over a bowl (or the sink) so that excess liquid won’t be an issue. And if the recipe calls for, say, four cups of chopped rhubarb, measure out four cups of the frozen chopped rhubarb and then let that thaw.