10/12/2006 Green Tomatoes & Wine

Welcome to Vine to Wine, this is your host Linda Moran and today is food and wine pairing day. I am overwhelmed with tomatoes in my garden, and the season has definitely drawn to its end. I have loads of tomatoes that just aren't going to get ripe. So - I have taken a fancy to frying those green tomatoes and serving them as a side dish at dinner. Today I will share my recipes and of course the wines that go with them. I had always thought of fried green tomatoes as greasy and mushy. However, I know now that they do not have to be that way. There are a few things to keep in mind  one slice the tomatoes about a half inch thick, two use panko bread crumbs and three have a big frying pan and keep it hot. Last night we had chicken breast grilled accompanied by those flavorful fried green tomatoes. The Sauvignon Blanc from New Zealand just didn't work but the Washington Sauvignon Blanc was a fabulous compliment. As well as a Rose and a Merlot. The Merlot had great acid and bright fruit. It worked so well, that was a surprise to me. Today I am in the process of making chutney and relish with the green tomatoes. It ages for about four months so after the New Year I will let you know how it is and of course the wines that go with it. For my fried green tomato recipe visit our website at vine to wine dot net and thanks for joining me on today's Vine to Wine.