WINE PAIRING SUGGESTIONS
Duck and Pinot Noir are a match made in heaven.  You could match this dish with our 2019 Estate Pinot Noir or for something a little bolder try it with our 2021 Pinot Shiraz, a juicy little number.​

Burrata—which means "buttered" in Italian. If you have ever tried to make burrata you will know it is worth the guilty pleasure (and worth every cent!).  

The outside of the cheese is firm mozzarella, the inside an oozy combination of stracciatella and cream. The combination of is seriously good. Here, sweet red grapes are skewered and grilled—a method that is as simple as it is impressive. If you want to get ahead, marinate the grapes in the fridge for up to 1 day before grilling.

WINE PAIRING SUGGESTIONS
Burrata pairs beautifully with Sparkling or still Rose. Another great match would be lighter, fruit driven Pinot Noir. There is something seriously beautiful about this dish and I enjoyed it most recently with our Rahona Valley NV Sparkling Rose 

​Serves : 6             Preparation & Cooking Time: 60 minutes

INGREDIENTS 

• 1 1/4 ounces seedless red grapes, pulled off their vine
• 2 tablespoons good quality sherry vinegar (or red wine vinegar with balsamic
• 3 tablespoons olive oil
• 1 garlic clove, crushed
• 1 1/2 teaspoons dark brown sugar
• 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
• Flaked sea salt and black pepper
• 3 large balls of burrata or buffalo mozzarella
• Purple or green basil sprigs, to serve

INSTRUCTIONS 

1. Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don't throw away the marinade; you'll need it when serving.
2. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
3. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.