Tomatoes’ acidity makes them tricky to pair with wine, but it can be done. Here are three wines to try.
Crisp whites for salads. Raw tomatoes—especially when paired with herbs—are best with light, summery whites, like 2013 Orvieto Classico Palazzone.
Rosés for lightly cooked tomato dishes. The pale pink rosés from way down south in France are excellent with tomato–based fish dishes and tarts. Try the Domaine Sainte Lucie MiP.