Mediterranean freshness and variety of flavours – summer enjoyment with wine with a meal
Wine with food means pure culinary delight and exciting moments of pleasure. The combination of burrata, fermented cucumbers and fruity lemon-olive oil is a feast for all those who appreciate creative, light summer cuisine. The creamy burrata meets refreshingly spicy cucumbers, which develop their own finely sour note through short fermentation. The lemon olive oil brings sunny citrus freshness and a fine spice to the plate. Together, a balanced appetizer is created that inspires as a modern aperitif, light lunch or sophisticated start to a multi-course menu. Combining “wine and food” in this way merges Mediterranean lightness with creative accents and invites you to discover new flavours, textures and pairings for connoisseurs.
Ideal wine pairing: Orange Wine from Malvasia (IGT Venezia Giulia, Friuli, Italy)
The ideal accompaniment to burrata with fermented cucumbers & lemon olive oil is an orange wine made from the Malvasia grape from Friuli, Italy. Wine from Friuli presents very special characteristics here: fermented in the mash, the Malvasia orange wine acquires a copper colour, intense aromas of apricot, candied citrus fruits, some spice and fine tart herbal notes. It convinces with a balanced structure, present but fine tannins and a charmingly fresh acidity that harmonizes perfectly with the fermented, slightly sour cucumbers and the creamy texture of the burrata. Orange Wine from Italy brings complexity and depth to the glass and raises the interplay of creaminess, salt and freshness to a new level.
Why this wine recommendation is a perfect fit
The Malvasia Orange Wine from Friuli (IGT Venezia Giulia) is uniquely aromatic: aromas of dried apricots, orange zest, herbs and flowers captivate both on the nose and on the palate. The present but finely honed tannin structure provides grip, while at the same time stylishly capturing the juiciness of the burrata and the pleasant acidity of the fermented cucumbers. With its texture and mineral depth, the Orange Wine creates a bridge between milky-creamy cheese and the crunchy, sour-salty freshness of the cucumbers – accompanied by the citrus notes of the olive oil, a triad is created that sets new standards in terms of taste and sensory. Orange wines generally score with complexity and exciting pairings, making them the perfect choice for creative, vegetarian-Mediterranean dishes.
Further wine recommendations for this dish
Assyrtiko Santorini PDO (Santorini, Greece)
The mineral intensity and citrusy freshness of the Greek Assyrtiko pair perfectly with the acidity of the fermented cucumbers and the citrus notes in the olive oil. With piquant herbal contours and emphasized saltiness, the wine combines the components to create an exciting taste experience. The structure keeps up with the creamy burrata without masking its elegance – a pairing for lovers of characterful white wines.
Chardonnay Reserve (Sonoma Coast, California, USA)
An overseas Chardonnay with little or subtle woody note brings tropical fruit, creamy texture and elegant grip to the glass. The creaminess of the burrata harmonizes with the melting of the wine, while acidity and fruit complement the cucumbers and lemon oil wonderfully. The Chardonnay gives the dish a touch of luxury without being dominant.
Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
Typical of Verdicchio are its fine minerality and a herbaceous, citrus accent. The structure of the wine emphasizes the fresh, fermented cucumbers and lemon olive oil, while the creamy burrata provides a particularly smooth overall impression. The harmony of freshness, herbal spice and fine saltiness makes this white wine the ideal all-rounder.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
Rosé with aromas of strawberry, herbs and a crisp finish. The tangy lightness and charming fruit of Grenache Rosé give the burrata a lively freshness. The aroma and acid structure balances the dish and ensures summery, light moments of enjoyment – perfect for light Mediterranean starters.
Sauvignon Blanc (Marlborough, New Zealand)
Crisp acidity, intense fruit and grassy freshness make Sauvignon Blanc from New Zealand a modern choice: The titri-green aromas are directly appealed to fermented cucumbers and citrus oil, while the strong acidity provides excitement with the burrata. Aromatic, exciting and uncomplicated, this pairing will be remembered for a long time due to its clarity.
The recipe:
Burrata with fermented cucumbers & lemon olive oil
Cooking utensils
- 1 Einmachglas
- 1 Schneidebrett
- 1 Messer
- 1 Schüssel
- 1 Reibe
- 1 Löffel
Ingredients
For the fermented cucumbers
- 1 large organic cucumber
- 300 Ml Water
- 10 g Sea salt
- 1 Sprig of dill
- 1 Clove of garlic
- 1 tsp mustard seeds
For the dish
- 2 Burrata à approx. 100g
- 2 tbsp extra virgin olive oil
- Zest of 1 organic lemon
- Juice of half a lemon
- Fresh black pepper
- Sea salt
Preparation
Fermenting cucumbers
- Cut the cucumber into slices.
- Mix water with salt.
- Put the slices, dill, garlic, mustard seeds in the preserving jar, cover with salted water, leave to ferment at room temperature for 2 days.
Serve
- Place burrata on plates.
- Arrange the cucumber slices all around.
- Mix the olive oil with the lemon zest and juice, drizzle over everything.
- Garnish with sea salt, pepper and fresh dill if necessary.
Recommended Accompaniments
- Crispy sourdough bread
- Kalamata olives
- Grilled lemon slices
