Nothing says summer like home-grown tomatoes! And if you’re like us at #catalleyfarms you’re looking for ways to consume them during the height of the season. We had many heirloom tomatoes to make a Tomato, Caramelized Onion & Brie Tart.

Normally, we’d pair it with a light rose or Mediterranean white, but we had a bottle of Bila-Haut Rouge open, and found it to be an audacious, unconventional pairing, so we wanted to share it with you, validating that there are no hard and fast rules when it comes to wine & food pairings. The NEW RULE TO WINE & FOOD PAIRINGS is to pop open a bottle—if you like it with your food, you made the right choice!

Why do we think this pairing works? Because the taught acidity of the tomatoes and liveliness of the acidic red dominates the fatty cheese like a dominatrix.

If you’re looking to experience this interesting pairing, pick up a bottle of ‘16 Bila-Haut Occultum Lapidem Rouge Cotes du Roussillon Villages Latour de France ($30). It’s a lively Syrah, Grenache and Carignan red blend with layers of cherry, cranberry and earth that complimented the tomatoes superbly.

For the tart, Marc added caramelized onions and made an herb and mustard infused paste to base the bottom of the crust and then added a layer of #catallyfarms basil, thyme, and arugula. If you’re making this recipe, spin the herbs with a tablespoon of EVOO and add it to the top of the tart. Enjoy!

 

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