Recipe
Recipe

Pinot Gris and Caprese – The Perfect Pair

The days are warm and the nights are cool as we say goodbye to summer and welcome autumn for another year.

We wanted to bring a little attention to one of our lesser-known varieties, our Pinot Gris and a delicious little recipe that we are loving alongside it.

A Little about our Pinot Gris

Pinot Gris is a high acid white wine, although the grapes are light red in colour.  It’s an early ripening variety and is the first to be picked at Lentedal, followed closely by our Chardonnay grapes.

The dominant flavour profiles of the Lentedal 2019 Pinot Gris are melon and honeysuckle and sourdough, cut by a natural acidity that refreshes and adds length.

Originating from France and Italy, Pinot Gris is related to the other pinot variations; Pinot Blanc, Pinot Noir and Pinot Meunier.

Pinot Gris with its zesty and refreshing acidity pairs perfectly with lighter meals, think fish, fresh vegetables, light pasta dishes.

Today we thought we might share one of our favourite pasta meals, which pairs perfectly – the Caprese Pasta Salad.

 

Caprese Pasta Salad

INGREDIENTS

  • 500g bow or fusilli pasta
  • 1 bunch of broccolini
  • ½ cup cooked spring peas
  • ¼ cup fresh Parmesan + more for garnish
  • 2 Tbsp. pine nuts
  • 3-4 cloves garlic
  • ¼ cup fresh basil + more for garnish
  • Splash fresh lemon juice
  • ½ tsp. coarse salt
  • ¼ tsp. ground black pepper
  • ½ cup extra virgin olive oil
  • 1 pt. cherry tomatoes quartered
  • 200g of fresh burrata or mozzarella balls

INSTRUCTIONS

  1. Cook pasta per package directions. Drain and set aside.
  2. In the same pot, bring 4 cups water to a boil. Add broccolini, reduce to a simmer and cook until broccolini is very tender. Remove from the water and allow to slightly cool.
  3. In the bowl of a large food processor, blend broccolini, spring peas, parmesan, pine nuts, garlic, basil, lemon juice and a generous pinch of salt and pepper. While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary.
  4. Toss pesto with pasta. Stir in tomatoes and fresh burrata or mozzarella. If pasta is dry, toss with extra olive oil. Garnish with Parmesan cheese and basil. Serve.