I suppose a Pinot Grigio would be good, but I really like a Viognier (vee ON yah) for a starter. It seems to go with so many different foods. I suppose one of the new Rosés that are made from the Chardoney grapes might be good. (They usually have a pink tinge because they leave the skins in the mix for a short while. ) These are much better then what we knew way-back-when, but you have to make sure that they are made from the Chardoney grapes and not the old fashioned way... what ever that was.

Well, but what kind of bruschetta? Olives? Hot peppers? Garlic in abundance? What is your main pairing criterion? Something to match the acidity of tomatoes and olives? Something quiet to leave those to speak for themselves? Something refreshing to reset your palate between bites?

I, personally, might choose a Sauvignon Blanc for company. It's a safe bet. I'd go more for crisp than bold, for that refreshing factor. For myself, I'd rather something with less personality. When I was young I liked Rieslings but they give me headaches, and it would depend on the toppings. It all does, but young wines are weird.

Isn't there a place near you where you can taste a few and get local advice? There are a ton of interesting wines nobody's heard of available nowadays, some very good.

Well, that turned out to be ambiguous on my part.

What I should have said was that I am making a tomato bruschetta [canning purposes] and my Ball recipe calls for 1 cup of dry white wine in the mix. I want something with flavor but won't overpower things. It also calls for 1 cup of white wine vinegar, which is a staple in my pantry (along with a number of balsamics) ... and a modest amount of garlic

- 9 cups chopped tomatoes

- 5 cloves garlic

- 1 cup dry white wine

- 1 cup white wine vinegar

- 1/2 cup water

- 2 tbsp sugar

- 2 tbsp dried basil

- 2 tbsp dried oregano

- 2 tbsp balsamic vinegar

I don't think it matters either. Get a bottle you want to drink the rest of or cook with and let that be that.

Pinot Grigio for me since we always have it. Agree with getting something you’ll drink or use for cooking. If that’s not the case, you can buy the little airplane size bottles at many liquor stores.

With all the vinegar and herbs it doesn't matter a bit what wine you use.....something cheap would be my choice....2 buck Chuck or similar...or something left over and slightly past it's prime, with the vinegar in the recipe you will not notice

Agree you likely won’t notice a dry/light white wine. Also agree something like Two-Buck Chuck’s Pinot Grigio or Sauvignon Blanc would be fine. Here in CA it’s now “Up Chuck“ once again at $3.50.

With equal parts wine and vinegar it doesn't matter. I don't understand what you're making. I thought bruschetta were made with fresh, raw tomatoes. This is something new to me.

Sauvignon Blanc is what I used. We do not like dry wines ... but it did, however, impart some flavor to my concoction. I wanted to jar it ... for later. Got five pints. Also made five pints of kimchi ...

Sorry about starting this mix-up. I do agree with Islay; I too thought bruschetta was made with fresh, raw tomatoes. It's the only kind I've ever had. It will be interesting to hear how the sauce tastes on the bread.

Have made bruschetta beffore with fresh tomato and basil ... I treated it like a salsa; it would be good with pasta too

Why do the same posts post over and over?

Nancy, I wonder if it's your server because I'm not get the repeats.