With the height of summer comes fresh bright flavors, and refreshing white wines. This is one of my favorite and easy & delicious summer meals. It pairs nicely with our 2016 Pinot Gris Reserve.
- 2 (8- to 10-ounce) balls of fresh burrata cheese
- 16 to 20 (2-inch diameter) heirloom tomatoes
- Good olive oil
- Aged balsamic vinegar
- Kosher salt and freshly ground black pepper
- 20 fresh basil leaves, julienned
- Sea Salt
- Baguette, sliced
Cut each ball of cheese in half crosswise and place the halves, cut side down. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with sea salt, and serve with sliced baguette.
2016 Pinot Gris Reserve
“Limpid yellow-gold. Spice-accented pear nectar and orange scents, along with subtle chamomile and fennel nuances. Smooth and weighty but surprisingly lively on the palate, offering gently sweet orchard and pit fruit flavors that pick up vanilla, toasted brioche and gingery spice notes on the back half. Finishes with solid, spicy cut, a hint of bitter pear skin and echoing vanilla and floral notes. I like the blend of power and freshness here.” 91 points.” Josh Raynolds, Vinous, February 2018.
- Retail: $29
- Cellar Door Club: $24.65