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Old 07-03-2007, 03:36 PM   #1
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Need a Wine for a Tomato Tart

I'm making a tomato tart for one of the appies tomorrow, we have all types of things to drink but we have several couples who adore wine even with ice cream Any suggestions on a nice wine i can serve them? any thing else that comes to mind would be appreciated as well..Thanks.

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Old 07-03-2007, 04:04 PM   #2
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For a Tomato Tart I would serve a nice smooth pinot grigio (not too tart) or an Austrian gruner veltliner.
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Old 07-03-2007, 04:41 PM   #3
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It really depends on their taste. I always keep a few reds and whites on hand for guests. If it were me, either a pinot grigio, chardonnay or beaujolais.
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Old 07-03-2007, 05:13 PM   #4
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Thanks for the help..I have a pinot all chilled in my cellar, I'll pick up the austrian one Elf mentioned..have all types of reds so I think I'm set..
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Old 07-03-2007, 07:49 PM   #5
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What's some of the other flavors that will be prevailent in the tart?
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Old 07-03-2007, 08:00 PM   #6
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The herb that is predominant, IC, is basil - then it's a mayo base, tomatoes, spring onions.
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Old 07-03-2007, 08:07 PM   #7
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Quote:
Originally Posted by ironchef
What's some of the other flavors that will be prevailent in the tart?
IC,
I'm using phylo as the base, each sheet will be sprinkled with some parmesan, and thyme til I get to the last sheet, then there will be shredded mozzarella, more parm, thinly sliced sweet onion, and thin sliced romas..I plan to bake til the cheese melts and serve...

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Old 07-03-2007, 08:25 PM   #8
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I would actually recommend a California chardonnay with either preparation. It doesn't have to be from Cali, but most Cali chards are built with certain characteristics in mind (full bodied white), and those are the ones you'd want with this dish. Affordable bottles which would easy to find, would be wines from Hess, Estancia, Wente, or Chalone. With strong flavors like parmesan and thyme, and with the ingredients resembling a Neapolitan pizza, a full bodied white like a chard should pair well with the tart. A pinot grigio might be a bit too acidic and crisp for this particular preperation considering the cheeses being used as well as the other flavorings. A sauvignon or fume blanc would work better if you don't want to go with the chard. If it was a tomato salad with arugula and balsamic vinegar the I would use the pinot grigio without any hesitation. For a red, a few that I think would work well would be a chianti, zinfandel, or cabernet franc.
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Old 07-03-2007, 09:36 PM   #9
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That makes perfect sense IC - now that you say it.
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Old 07-03-2007, 10:31 PM   #10
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Thanks IC,
since my DH bought me a good size wine cellar I have all the ones you mention so I'm set..Thanks again for the help.

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