Mediterranean freshness meets elegant wine accompaniment
Wine with food can be light and sensual: This tomato carpaccio with basil oil & burrata brings summer to the plate and shows how harmoniously wine and food can be staged. Ripe tomatoes in wafer-thin slices, creamy burrata and an intense basil oil create an aromatic composition that is perfect for warm days with its freshness and texture. Whether as a refined appetizer, part of an antipasti plate or light lunch, this dish calls for a wine with elegance, freshness and fine fruit. Ideal with light rosés with a Mediterranean soul.
Ideal wine pairing: Rosé IGP Méditerranée (Provence, France)
A rosé from the IGP Méditerranée convinces with lightness, elegance and an unmistakable touch of summer. Typically Provençal with notes of raspberry, strawberry and grapefruit, complemented by floral hints and a lively freshness. This rosé brings enough structure to counter the creaminess of the burrata, while its fine acidity enhances the fruity aroma of the tomatoes. Basil oil finds its aromatic counterpart in the herbal bouquet of wine. If you are looking for an international alternative, you should bring a rosé from Stellenbosch or California into your glass – here, too, you will find summery freshness with depth.
Further wine recommendations for this dish
Rosado DO Navarra (Navarre, Spain)
This Spanish rosé made from Grenache is fruity, juicy and yet elegant. With notes of strawberries, watermelon and a hint of white flowers, it goes perfectly with the fresh composition of tomatoes and burrata. The lively acidity brings structure, while the juicy fruit harmoniously expands the mouthfeel. The herbal oil in particular is picked up by the Mediterranean spice of Rosado.
Pinot Noir Rosé (Marlborough, New Zealand)
A typical representative from the New World: juicy raspberry, cranberry and subtle herbal notes combine to create an animating overall impression. The freshness of the New Zealand climate is evident in the clear structure and invigorating acidity that pairs perfectly with the cool texture of burrata. It is also ideal for prolonging the freshness of the tomatoes and accompanying the dish on the palate.
Cerasuolo d’Abruzzo DOC (Abruzzo, Italy)
This deep pink rosé made from Montepulciano grapes convinces with fruit, body and substance. The aromatic depth complements the velvety mouthfeel of the burrata, while the juicy fruit of the tomatoes is charmingly captured. A wine that combines Mediterranean power with finesse, thus counterbalancing the creamy component of the plate.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
An uncomplicated rosé with notes of red berries, rose petals and a delicate hint of citrus. Its slender texture and balanced freshness make it the ideal summer wine for dishes with tomatoes and basil. The spice of olive oil and the creamy heart of burrata find a delicate but present accompaniment in Grenache Rosé.
White Zinfandel (California, USA)
This expressive rosé from California brings fruitiness but also enough acidity to deal with the density of burrata. Aromas of ripe strawberry, peach and a hint of mint harmoniously pick up both the tomato and basil oil. A surprising but compelling pairing option from the New World.
The recipe:
Tomaten-Carpaccio mit Basilikumöl & Burrata
Cooking utensils
- 1 Schneidebrett & scharfes Messer
- 1 Pürierstab oder Mörser
- 1 Kleine Schüssel zum Anrichten
Ingredients
Tomaten-Carpaccio:
- 3 große vollreife Strauchtomaten
- 1 Kugel Burrata ca. 150 g
- Fleur de Sel & schwarzer Pfeffer
Basilikumöl:
- 1 Bund frisches Basilikum
- 5 EL Olivenöl extra vergine
- 1 TL Zitronensaft
- Prise Salz
Zum Garnieren:
- Einige Blättchen Basilikum
- Optional: geröstete Pinienkerne
Preparation
Vorbereitung:
- Tomaten in sehr dünne Scheiben schneiden und leicht überlappend auf Tellern anrichten.
Basilikumöl zubereiten:
- Basilikumblätter mit Olivenöl, Zitronensaft und Salz pürieren oder im Mörser zerstoßen.
Finalisierung:
- Burrata in die Mitte setzen, mit Basilikumöl beträufeln.
- Mit Fleur de Sel, Pfeffer und optional Pinienkernen garnieren.
Empfohlene Beilagen:
- Geröstetes Ciabatta oder Focaccia
- Marinierte grüne Oliven
- Gegrillte Zucchinischeiben mit Zitrone
