Tomato Based Wine Pairings

Tomatoes bring high acidity, sweetness, and umami, so wines must match or balance these qualities. Salads, fresh tomato sauces, salsas and gazpachos tend to go better with whites & rose, while richer cooked dishes tend to go better with reds, especially when grilled vegetables, mushrooms or meats are added, as in a lasagne

Lighter Tomato Dishes (Salsas, Tomato Salads, Fresh Gazpacho)

These dishes are bright, zesty, and herbaceous, so wines should be crisp, refreshing, and aromatic with high acidity.

• Verdejo (Rueda, Spain): Herbal, zesty, and citrusy—great with caprese salad or bruschetta.
• Vinho Verde (Portugal, Loureiro or Alvarinho-based): Light, slightly effervescent—ideal for salsa fresca or ceviche with tomatoes.
• Sicilian Carricante (Etna Bianco, Italy): Salty and mineral-driven—great for fresh tomato carpaccio.
• Grüner Veltliner (Austria): Zippy acidity and subtle white pepper notes enhance tomato-based gazpacho.
• Provence Rosé (Grenache-Cinsault blend): A dry, elegant match for Mediterranean tomato salads.

Heavier Tomato Dishes (Pasta, Pizza, Cooked Tomato Sauces)

These dishes have richness, umami, and deep tomato flavors, so wines need medium body, bright acidity, and balanced tannins.

Best Red Wine Pairings

• Sangiovese (Chianti, Brunello, Morellino, Rosso di Montalcino, Italy): A classic for pasta pomodoro, marinara, and pizza Margherita.
• Barbera (Piedmont, Italy): High acidity and juicy fruit—perfect for meatballs, lasagna, or bolognese.
• American Pinot Noir (Oregon, Sonoma, Central Coast): Earthy and fruit-forward, pairing well with shakshuka or tomato-based seafood dishes
• Lambrusco (Dry, Emilia-Romagna, Italy): Slight fizz and fruitiness make it a fun pairing for pizza and tomato pasta with sausage.