Pairing Cabernet with heirloom tomatoes

Anyone living in the greater Bay Area knows that it was hot, hot, hot yesterday. It was the kind of oppressive heat that makes you want to turn on the A/C and stay out of the kitchen. But I had a surplus of fresh heirloom tomatoes from my mother's garden--it would have been a sin to let them go bad!

My dinner guest drove down from Yountville, and Domaine Chandon was conveniently on the way. We went tasting there about 4 months ago, and between the two of us, we tasted 8 or 9 different sparkling wines. Domaine Chandon pours for hundreds of visitors each day, but it is a beautiful property with tasty offerings that should not be overlooked. Our favorites were Etoile Brut and the Etoile Rosé. He so kindly brought a bottle of the Etoile Brut, which, after put in the freezer for 5 minutes, was the ultimate refresher.

Whereas the sparkling Rosé is ripe with strawberry flavors and a girlish pink in the glass (great with cheese), the Brut is dry and zesty. Aged "sur lees" for 5 years, this Chardonnay/Pinot Noir blend has buttered toast and honey aromas. On the palate, vibrant acidity is balanced by citrus, hazelnuts and baked apple. This is an elegant bubbly for any time of the day (anyone for a mimosa?).

Once we settled down for dinner, we were ready for a glass of red wine. Sangiovese is a no-fail red varietal for pairing with Italian-inspired cuisine, but Napa is "Cab Country", and that's what prevails in my wine fridge.

I selected a bottle of 2005 Hoopes Vineyards Cabernet Sauvignon, a medium-bodied Cabernet from Oakville with bright cherry notes, smooth tannins, and good acidity. It turned out to be the perfect accompaniment to the heirloom tomato bruschetta and the roast chicken and ratatouille that followed.

The 2005 Hoopes Cab is sold out, but the 2006 is just as good!