Pairing Oriana with Chef Nicholas Ames' Stone Fruit Caprese

Some pairings sit on the plate like they were always meant to be there. This is one.

Oriana was built around three white varieties whose aromatic profiles all land somewhere in stone fruit and orchard fruit territory: Viognier brings peach and apricot, Roussanne brings melon and fig, and Riesling brings green apple and pear. Put a salad of fresh peaches, nectarines, burrata, and basil on the plate beside it and every aromatic in the wine has a partner on the fork.

The crisp acidity of Oriana cuts through the creaminess of the burrata. The wine's mouth-filling fruit notes echo the salad's juicy stone fruit without becoming redundant. The subtle hints of anise and honey from the lees aging on a portion of the wine harmonize with the fresh mint and honeyed vinaigrette in the dish. The whole pairing reads as one continuous flavor rather than two separate elements.

This is what we serve in the tasting rooms during peak summer.

Stone Fruit Salad with Burrata and Honey Vinaigrette

Recipe by Chef Nicholas Ames at Brian Carter Cellars. Reach out to the tasting room for the printable card.

Serves 4 as a starter.

For the salad

• 2 ripe peaches, pitted and cut into wedges
• 2 ripe nectarines, pitted and cut into wedges
• 1/2 cup pitted cherries, halved (optional, in season)
• 1 large ball fresh burrata, about 8 oz
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons fresh mint leaves, torn
• 2 tablespoons toasted sliced almonds or pistachios
• Flaky sea salt
• Freshly cracked black pepper

For the honey vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar or Champagne vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• A small pinch of kosher salt

Method

1. Make the vinaigrette. Whisk together the olive oil, vinegar, honey, Dijon, and salt in a small bowl until emulsified. Taste and adjust. The dressing should be balanced toward the bright side, not too sweet.
2. Arrange the salad. Spread the peach, nectarine, and cherry wedges across a wide platter or four individual plates.
3. Tear and add the burrata. Drain the burrata. Tear it into rough pieces and tuck them among the fruit. The creamy interior should spread slightly across the plate.
4. Dress the salad. Drizzle the vinaigrette over the fruit and burrata. Be generous but do not flood the plate.
5. Finish. Scatter the torn basil and mint across the top. Sprinkle with the toasted nuts. Finish with a pinch of flaky salt and a few turns of black pepper.
6. Serve immediately, while the fruit is bright and the burrata is at room temperature.

Tasting Notes for Oriana

The current vintage of Oriana shows nectarine, apricot, honeydew melon, and pear on the nose, with subtle touches of yeast, anise, and honey from sur lie aging on a portion of the blend. The acidity is bright but not sharp. The texture has weight from the Roussanne and lift from the Riesling, and the Viognier carries the aromatic top notes.

Pour cool, around 50 to 55 degrees Fahrenheit, but not ice cold. Cold-fridge temperatures will suppress the aromatics. Pull the bottle out 15 minutes before serving.

This is one of those wines our customers tell us is their favorite white. Once you try it with this salad, you may end up agreeing.

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