Savor the tastes of the harvest

The turning of the sun towards fall changes the angle of light. And the air begins to cool earlier in the day. The plants in my garden are doing much the same, even the redwoods are beginning to store their energy and branches turn brown.

My garden consists of a rather large and prolific zucchini plant, a pepper that seems intimidated next to the "beast", arugula, a robust rosemary plant, and my sweet humble tomato plant. The tomatoes are almost ripe, turning a bright red, and a nice size, not too big -not too small. Just right for a snack of raw tomato slices with olive oil, sprinkle of salt, olives, fresh mozzarella and basil, with a splash or two of balsamic vinegar. For fun, maybe some cold beans: fava, canneloni, garbonzo. Simply delicious.

There are so many good wines to highlight such delicate flavors, which to choose?

I think Pinot Noir offers a nice accompaniment to the mix. Light, fruity, not too sweet to compete with the tomatoes and basil. For instance, Santa Barbara and the Russian River area have several wineries, including Byron Wines, David Bruce, and Woodenhead known for their quality varietals.

For an Italian wine, find a quality Pinot Grigio or Pinot Gris, the former being Italian the latter French but the same grape. A wine I have reviewed previously, one of the most popular imports in the US, Santa Margharita, is consistently delicious. But there are some being produced closer to home that stand out. For easier to find Pinots, try Acacia or Cambria Wineries.