Vodka

Tomatoes are acidic, so they are best paired with fresh, crisp, dry whites. Salads, fresh tomato sauces, salsas, and gazpachos can be paired with a Touraine Sauvignon Blanc, a white from Gaillac, or an IGP Côtes de Gascogne. For pasta with a fresh tomato sauce, consider the strength of the other ingredients, but a Pinot Grigio delle Venezie can also work well and can be paired with many vegetables and lighter seafood ingredients. Traditional panzanella (tomato and bread salad) can be paired with Pinot Grigio or Verdicchio di Matelica, while lighter, cooked tomato dishes such as tomato tarts and gratins can be paired with light Mediterranean whites, reds, and rosés. For richer, cooked dishes made with tinned, roasted, or dried tomatoes, red wines can often work better, especially when grilled vegetables, mushrooms, or meats are added, as in a lasagne. Barbera, generic Chianti, and Montepulciano d’Abruzzo, along with bolder rosé wines such as Cerasuolo d’Abruzzo, all have the acidity to cope with tomatoes and can cut through cream and cheese, making them useful for many pizza toppings as well. Some top choices for pairing with tomatoes include Touraine Sauvignon Blanc from the Loire region in France, Barbera from Piedmont in Italy, and Pinot Grigio Trevenezie IGT from Italy.