Which wines go best with tomato dishes?

The Hamilton Spectator - - FOOD -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.