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The world is awash with made-up tomato problems.
Yesterday’s was the “how can I stop my tomatoes ripening” problem. As if!
Today the Telegraph has trumped that with the even more non-real “wine-with-tomatoes“ problem, stating “it holds true that, raw, they can be difficult to match with wine.”
Where that leaves the true heaven that is crusty French bread, cheese of any or many kinds, sliced raw tomatoes, a scattering of salt crystals, maybe a drizzle of olive oil – AND – a glass beaker of red - I don’t know. Seems I’ve an unmatchy-matchy palate.
(And I am sure it was in the Telegraph that I read that a glass of rough red will taste so very much very better after first eating a Cherry tomato.)
Anyway were you to ever encounter this problem yourself - it seems the answer lies in a Sauvignon Blanc for raw tomatoes, a drier fruity rosé for cooked tomatoes. But as for tomatoes and red – that’s a strictly Dracula and Garlic Dough Balls kind of pairing!
