An appetizer that's made for Oregon Pinot gris
We recently visited our friends Scott and Courtney Cunningham, owners of McMinnville’s Pizza Capo to try a few pairings with our 2019 Pinot Gris Reserve. The first, a Meatball pizza that featured Italian meatballs, house-made ricotta, mozzarella and crunchy red onions really blew us away. The second pairing, from their appetizer menu, a seasonally made burrata with peaches and prosciutto is one that seems like it was made for Oregon Pinot Gris.
We loved the pairing so much, we wanted to faithfully reproduce it here because it’s one that requires little effort to prepare, but still looks impressive on the plate. There are, however, a few things to keep in mind when shopping for ingredients for this dish. The first, of course, is the quality of the burrata. Scott sources his fior di latte-style burrata from Grandé, which he insists is the best domestically-available representation of this otherworldly mozzarella. What makes it special is the delicate creaminess at the center. We recommend chatting with your local cheesemonger to help you locate a similar product. The second consideration is the saba—a grape must reduction that is made from Lambrusco grapes, the same grapes used to make balsamic vinegar. The flavor profile is indeed very reminiscent of balsamico, though it’s much lighter and fresher with flavors of fig and prune.
This dish pairs beautifully with our Pinot Gris Reserve. The sweetness of the peaches combine with the Maldon salt to amplify the wine’s layered stone fruit and orchard fruit notes, while the lightly savory herbal tones of the wine dances in harmony with the microgreens and fresh basil. The creaminess of the burrata also softens the Gris’ bright acidity, all in all the melding of flavors between the two elements is sublime. Try this recipe at home as an elegant prelude to your next meal.
3 tablespoons olive oil, preferably one that is mild and fruity
1 tablespoon saba grape must
1 8 ounce fior di latte buratta
1/2 peach, pitted and cut into 1/4″ slices
1 1/2 ounces thinly sliced prosciutto (4 slices)
1 tablespoon chiffonade of basil, if desired
Maldon salt flakes for finishing
Pour the olive oil onto the center of a salad plate. Drizzle the saba over the olive oil. Place the burrata on the plate then arrange the sliced peaches around it. Fold the prosciutto slices into quarters and layer over the peaches. Top with the chiffonade of basil and microgreens. Finish with Maldon salt flakes.
Serve immediately with a chilled glass of our Pinot Gris Reserve!