I’ve been anxious to try Kevin Luther’s wine brand called Voluptuary ever since he launched it in 2019. I was attracted to the idea of a vegan wine made from organic grapes and I wanted to support a friend and local winemaker. I had the opportunity to sample this new line of sustainable wine a couple of weeks ago, and I knew immediately that I needed to come up with a plant-based recipe to pair with it!
Being that it is currently 105° in the Sacramento area, and summer produce is plentiful, I thought that tomato bruschetta would be the perfect pairing! Tomato bruschetta is easy to make, and pairs beautifully with Voluptuary 2018 Pinot Noir due to its bright acidity, juicy flavors, and low alcohol content.
This appealing food and wine pairing can be enjoyed year-round (when fresh tomatoes and basil are available at the grocery store).
Yields: 12 bruschetta’s
1 French baguette
2 cups fresh tomatoes, chopped & seeds removed
1/4 cup fresh basil, chopped
1/4 cup extra-virgin olive oil
1/8 cup (2 Tbsp) quality balsamic vinegar
1/4 tsp salt
1/8 tsp pepper
1 garlic clove, sliced in half
Heat oven to 350°. Slice baguette into 12 slices and place in a single layer, unto an ungreased cookie sheet. Gently mix together the tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper. Let tomato mixture marinate for 15 minutes. Place sliced baguette in preheated oven and bake for 10 minutes. Flip bread over and bake for another 5 minutes. While the bread is still warm, rub the cut-sides of garlic unto the bread. Once the bread is completely cooled top with tomato mixture. Serve immediately.
Wine pairing: Pinot Noir. A slightly-chilled, light-bodied red wine like pinot noir compliments the refreshing acidity of the tomatoes and won’t overpower the delicate flavors of the olive oil and basil.