Fresh Tomatoes

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Fresh Tomatoes · Gratineed Tomatoes With Asiago And Fresh Herbs · Roasted Tomatoes With Basil And Fresh Mozzarella +2 more Fresh Tomatoes · Gratineed Tomatoes With Asiago And Fresh Herbs · Roasted Tomatoes With Basil And Fresh Mozzarella · Crostini With Pesto, Fresh Mozzarella And Cherry Tomatoes · Fresh Mozzarella Withsundried Tomatoes And Roasted Peppers

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Fresh Tomatoes · Gratineed Tomatoes With Asiago And Fresh Herbs · Roasted Tomatoes With Basil And Fresh Mozzarella +2 more Fresh Tomatoes · Gratineed Tomatoes With Asiago And Fresh Herbs · Roasted Tomatoes With Basil And Fresh Mozzarella · Crostini With Pesto, Fresh Mozzarella And Cherry Tomatoes · Fresh Mozzarella Withsundried Tomatoes And Roasted Peppers

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Gratineed Tomatoes With Asiago And Fresh Herbs · Roasted Tomatoes With Basil And Fresh Mozzarella · Crostini With Pesto, Fresh Mozzarella And Cherry Tomatoes +1 more Gratineed Tomatoes With Asiago And Fresh Herbs · Roasted Tomatoes With Basil And Fresh Mozzarella · Crostini With Pesto, Fresh Mozzarella And Cherry Tomatoes · Fresh Mozzarella Withsundried Tomatoes And Roasted Peppers

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Gratineed Tomatoes With Asiago And Fresh Herbs · Crostini With Pesto, Fresh Mozzarella And Cherry Tomatoes · Fresh Mozzarella Withsundried Tomatoes And Roasted Peppers

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Fresh Tomatoes · Roasted Tomatoes With Basil And Fresh Mozzarella

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Pizza With Fresh Tomatoes · Roasted Tomatoes With Basil And Fresh Mozzarella

Red · Medium · Dry

The cooler-climate sibling of Cabernet Sauvignon — leaner, more aromatic, with notes of bell pepper, raspberry, and graphite. The Loire's Chinon and Bourgueil do it best.

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Languedoc's vast everyday red appellation — Grenache and Syrah blends with sun-baked fruit and Mediterranean herb. Reliable; rarely expensive.

Campania's other serious white — Greco grape on volcanic soil, all peach, almond, and surprising structure. Ages quietly and well.