What wine pairs with burrata?

Burrata seems simple. A ball of fresh mozzarella filled with cream, served with a little olive oil and sea salt. But burrata poses a question that is less straightforward: what do you drink with it?

At Paskamer, we serve burrata with granny smith apple, celery, pistachio and lovage. Those additions change the challenge considerably.

What makes burrata difficult for wine pairing?

Burrata has two dominant characteristics: creaminess and mildness. The cream is rich and soft, the mozzarella shell is neutral in flavour. A wine that is too powerful will overwhelm the burrata. A wine that is too light will disappear alongside it.

The accompaniments on our plate add complexity. Granny smith brings crisp acidity. Celery has a bitter, green freshness. Pistachio adds a nutty, lightly roasted element. Lovage, a herb related to celery but more intense in flavour, contributes a herbal citrus note that also influences the wine choice.

Which wines work?

Chablis or a fresh, mineral Chardonnay

Chablis is the most classic choice alongside creamy dishes. The chalky minerality and high acidity cut through the richness of the cream. The apple notes in the wine echo the granny smith. The Domaine Pinson Chablis on our list is an excellent match.

Sancerre or a Loire Sauvignon Blanc

Sauvignon Blanc has natural herbal, grassy notes that complement the lovage and celery in the dish. Its high acidity refreshes the creaminess. The Vincent Grall Sancerre 'Silex' on our list, made on a flint soil, has exactly the crisp minerality this dish calls for.

Light, fresh white wines from Southern Europe

A Verdicchio from the Marche or a Soave from the Veneto also work well. These wines have a lighter profile but with enough acidity and a subtle bitterness that connects with the nutty elements.

What does not work with burrata?

Heavy, oaky white wines overwhelm the delicate flavour of burrata. Full, buttery Chardonnay from California or an Australian Viognier are too intense. Red wine almost never works with burrata: the tannins clash with the cream filling.

Sparkling wine can work surprisingly well with burrata, provided it is dry and mineral. A Cremant de Bourgogne or a crisp Champagne Blanc de Blancs cuts through the cream and gives the dish a more celebratory quality.

The burrata at Paskamer

Our burrata is served with granny smith apple, celery, pistachio and lovage. It is a dish that calls for freshness and lightness in the wine, but also enough character to stand alongside the pistachio and lovage.

Ask our sommelier which wine pairs best on that particular evening. The list changes, and the best choice also depends on what you are drinking before and after it.