THE JOURNAL | FOOD & DRINK

What To Pair With:
Tomatoes

In this series our teams sit down together to celebrate a seasonal ingredient and find the bottles that make it shine. This time, Inès, Head Chef at Number Sixteen, and Lawrence, Group Sommelier, talk tomatoes - from sweet and slow cooked to bright and acidic - and the wines that rise to the challenge...

Inès:
Tomatoes are one of my favourite ingredients to cook with. They’re incredibly versatile in a dish, whether they’re the main event or playing more of a supporting role.

Lawrence:
They really signal summer with so many beautiful varieties. And because they are naturally high in acidity and so is wine, it makes them the perfect ingredient for pairing. The main elements to think about are intensity of flavour and complementing the levels of acidity in both. What dishes are you planning?

Inès:
I love a savoury tarte tatin, and tomatoes are great for this. With crumbled goat’s cheese on top and a crisp green salad, it’s the perfect centrepiece for any summer meal.

Lawrence:
I think a light red, like Bourgeuil ‘Candide’ 2022 from Domaine Guion in Loire, France, would work beautifully here. It’s bright, fruit-forward, chalky and slightly peppery, with enough acidity to lift the caramelised tomatoes and match the acidity of the goat’s cheese intensifying the creaminess.

Inès:
How about tomatoes in a pasta dish? Crab linguine with cherry tomatoes is always a crowd pleaser.

Lawrence:
For that, I’d go for an Albariño. The ‘Leirana’ 2024 from Forjas del Salnés in Rías Baixas, Spain, has a salty minerality that immediately makes you think of the sea, alongside citrus and stone fruit flavours.

Inès:
That’s exactly what I’d want with crab. And then lastly, something much simpler, but perfect when tomatoes are really at their best - a tomato vinaigrette salad. Different varieties sliced up and dressed simply with shallots, parsley and vinaigrette.

Lawrence:
I can imagine this as part of a larger spread of summery dishes so this calls for an exciting rosé which fits the season but will stand up to the different elements on the table. One of my favourites is the Ripa Rosado, 2020, from José Luis Ripa, which is an oaked rosé from Rioja and has become a cult favourite amongst enthusiasts. It has enough acidity to enhance the salad but plenty of complexity with nuts, cream and bright red fruit which will match whatever you are serving alongside. It’s the perfect bbq wine – cheers to summer!