🍷 Why does Chardonnay go perfectly with burrata?
1️⃣ Chardonnay complements the creamy texture of the burrata
- The soft, buttery texture of burrata needs a wine with lively acidity to bring freshness to the dish.
- Chardonnay perfectly emphasises the mild sweetness & light milk notes of the burrata.
2️⃣ Lemon olive oil & Chardonnay – a harmonious duo
✔ The fresh citrus flavour in the oil is reflected in the fine acidity of the Chardonnay. ✔ The mineral elegance of the wine emphasises the light nuttiness of the roasted pine nuts.
➡ In short: Chardonnay balances the creaminess of the burrata with freshness & minerality and harmonises perfectly with the citrus flavours! 🎯
🌍 Chardonnay: Die besten Weine für diese Paarung
🔹 France (Chablis, Burgundy) – Mineral, fresh, slightly lemony 🔹 Italy (South Tyrol, Friuli) – Fruity, fine acidity, slightly creamy structure 🔹 Germany (Pfalz, Rheinhessen) – Delicate apple & citrus notes, good balance
👉 Perfect wine tip: A Chablis or South Tyrolean Chardonnay is the ideal choice!
Burrata with lemon-olive oil & roasted pine nuts
This quick & elegant dish combines creamy burrata with fresh lemon-olive oil, roasted pine nuts & aromatic basil. The mildly nutty note of the pine nuts and the fresh citrus acidity make this starter particularly aromatic. Perfect with a classic Chardonnay, which balances out the creaminess of the burrata wonderfully with its fine acidity and mineral elegance.
Cooking utensils
- 1 Small pan To roast the pine nuts
- 1 Cutting board & sharp knife For cutting the lemon & bread
- 1 Zest grater (Microplane) For lemon zest
- 1 Lemon squeezer To easily extract the lemon juice
Ingredients
- 1 Ball Burrata (fresh, 125 g)
- 2 EL High-quality olive oil (extra virgin)
- 1 Piece Lemon (zest & juice)
- 2 EL Pine nuts (roasted)
- 6-8 Piece Fresh basil leaves
- Fleur de sel or sea salt To taste
- Freshly ground black pepper To taste
- 2 Slices Ciabatta or baguette
Preparation
- Roast the pine nuts:Heat a small pan without oil and toast the pine nuts over a medium heat for 2-3 minutes until golden brown.Remove from the heat & leave to cool.
- Prepare the burrata:Carefully place the burrata on a plate, grate the lemon zest and squeeze out the juice.Mix the olive oil with the lemon juice.
- Dressing:Drizzle the burrata with the lemon-olive oil and sprinkle with the toasted pine nuts and basil leaves.Season with fleur de sel & freshly ground pepper.Serve with crusty ciabatta or baguette.
- Tip: If you like it even more aromatic, you can add a touch of honey or balsamic cream.
Notes
✅ Perfect wine: Chablis (France), South Tyrolean Chardonnay or German Chardonnay from the Palatinate.
✅ Prepared in just 10 minutes – ideal as a summer starter or light meal! 🍷🧀 📌 Tip: Serve with crusty ciabatta or baguette & enjoy with a glass of well-chilled Chardonnay!
✅ Prepared in just 10 minutes – ideal as a summer starter or light meal! 🍷🧀 📌 Tip: Serve with crusty ciabatta or baguette & enjoy with a glass of well-chilled Chardonnay!
Nutritional values per portion
Calories: 430kcalCarbohydrates: 10gProtein: 20gFat: 34gSaturated Fat: 12gFiber: 2gSugar: 2g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
