Wine meets its match

With more than 400 different chemicals in play, a tomato’s flavour profile is complex, opening up a world of wine-pairing options.

With cooking, tomatoes sweeten and take on more vegetal notes; when raw, they’re more acidic— important pairing considerations. For dishes with uncooked tomatoes, Jason Bangerter likes the savoury notes of a Sangiovese. Pair a high-acid white like Soave or Greco di Tufo with a vinaigrette-tossed tomato salad. Gazpacho finds harmony with rosés.

With pasta and other cooked tomato-based dishes, Chef Bangerter’s top choice is Brunello di Montalcino. Bold and earthy, it is made from a unique clone of Sangiovese.

Soave

Folonari Soave DOC LCBO 176461, $10.95

Brunello

Piccini Brunello di Montalcino DOCG

LCBO 434696, $42.95

Sangiovese

Caparzo Sangiovese Toscana IGP

LCBO 361022, $12.00