SAC EVENTS: Sacratomato
Dear Foodie Fam,
Lastnight I was at the Sacratomato Preview Dinner. Sacratomato is the city's celebration of the tomato, which grows bountifully, here.
This year, special tomato dishes will be served at select Sutter District restaurants:
Barwest
Biba
Blue Cue
Centro Cocina Mexicana
Red Rabbit Kitchen
Bar and Harlow’s
(The above are all on the same street)
INK'D Eats & Drinks
Paragary's Midtown (across the street from each other). ⠀
All the above except Harlow's will have a special Happy Hour from 5-6pm on weeknights, too.⠀
There's gonna be San Marzano tomatoes on pancetta/salami pizza at Paragary's... a Brunch Bloody Mary at Red Rabbit... pickled tomatoes on Harlow's Jean Harlow burger! The list is drool-worthy!
While at Paragary’s I was offered a beverage. I thought hard about it and was going to order a Pinot Grigio because I thought the crisp, high-acidic white wine would be able to play well with the also acidic tomatoes I was going to devour.
I ended up with a Rosé- I suggestion from our waiter, John. Turned out -according to Washington Post- to be the best bet.
I looked it up, today and found an article in the Washington Post that suggests the following pairings:
DEETS:
Raw Tomatoes & Fresh Tomatoes (high acidity tomatoes):
Highly acid foods like raw/fresh tomotoes play fine with high-acid whites like a crisp Rosé. High-acid food makesmakes sparkling wine taste fruitier. Also good would be a sauvignon blanc, albariño, or pinot grigio.
Cooked tomatoes (less acidic tomatoes):
Less acidic tomatoes are more versatile with wine than their fresh friends! High-acid reds like Italian reds (i.e.:Barbera and sangiovese) & domestic cabernet franc are great, here/
EITHER WAY, DON’T:
Pair with full-bodied wine or beware the clash! Tannic reds / oaky charddonay and anything full-bodied fight the flavors of tomatoes.
