Looking to pair the basic Bruschetta (roma tomatoes, fresh buffalo mozz., fresh basil leaf, garlic, olive oil.) I have seen that garlic doesn't do wine any favors so I am wondering what would work best.

Looking for suggestions for both red and white to keep my options open, price up to $50'ish.

Currently the only thing I have that I would attempt with it is a '04 Grgich Hills Chard.

Also I usually toast my bread under the broiler would it be better to do it on the grill?

edited to include cheese, i don't know how I left it out, it's the best part.

This message has been edited. Last edited by: Curt,

I only use lightly roasted garlic to “butter” before toasting the bread and I use a toaster oven. I usually pair it with a Chard, but Pinot Noir does well too. I also like mine with Mozz. and I slice the basil into thin strips. Also use heirloom tomatoes when in season.

Ever think of drinking a Rosé with the Bruschetta?

There's no need to spend $50 on a bottle of wine with Bruschetta. A simple Marlborough Sauv. Blanc will do the job. My fave is Babich.

An acidic Pinot Noir or a Sangiovese will work for a red wine.

If you don't want alot of garlic, roast it then rub it on the bread before you grill or toast it and throw the bulb away.

That's the problem. I do like the garlic. So I wondered what wine can stand up to it. I don't mean like a clove of garlic but I like to actually taste it.

I usually just rub the toast with half of a piece of garlic after toasting, and that's just about right for me. Although I'm going to try roasting the garlic, that sounds good too.

I agree with Berno; I think a Sangiovese would work well.

a 3rd recommendation for a nice Sangiovese if wanting a red, i'd also opt for a crisp Pinot Grigio or Sauv Blanc for whites