Which wine goes with burrata?

A fresh unoaked white such as Vermentino, Fiano or Albariño, or a brut sparkling wine, usually works. Acidity and bubbles cleanse the creaminess without masking the milky flavour.

Which wine goes with feta?

Feta is salty and tangy, so it calls for high-acid wines: an Assyrtiko, a Sauvignon Blanc or a dry rosé. If it is served with olives, a Fino or Manzanilla also fits.

Can you drink red wine with fresh cheese?

It is possible with a light, low-tannin red served cool, especially if the dish includes tomato. Oak-aged, very tannic reds tend to clash with the milky texture.

🧀Cheese

Fresh cheeses

Burrata, mozzarella, feta and Spanish queso fresco are young cheeses with a delicate, milky flavour; feta adds salt and acidity. They usually call for young unoaked whites, dry rosés or sparkling wines.

These are young, rindless cheeses with aromas of milk, cream and yoghurt. Mozzarella, made from buffalo or cow's milk, is tender and mild; burrata, which comes from Puglia, is a pouch of mozzarella curd filled with stracciatella and cream; Greek feta, made from sheep's milk or a blend of sheep's and goat's milk, matures in brine and is salty and tangy; and Spanish queso fresco, such as the Burgos style, is moist and lightly salted. That is why young whites with good acidity, dry rosés and sparkling wines tend to work: they cleanse the milky texture without masking the cheese. The tomato, olive oil, herbs or fruit served alongside usually decide the final choice of wine.

Key principles

The wine's acidity cleanses the milky texture and keeps the dish fresh.

Young unoaked whites and dry rosés are the foundation: oak and tannin tend to mask such delicate flavours.

Feta's salt and acidity call for high-acid wines; a soft wine tastes flat next to it.

Burrata's creaminess can take a little more texture: a sparkling wine or a white aged on its lees works well.

The garnish calls the shots: tomato, pesto, fruit or honey change the wine more than the cheese itself.

Recommended combinations

Caprese salad (mozzarella, tomato and basil)

Vermentino white (Vermentino di Gallura)Fiano white (Fiano di Avellino)Dry rosé from Provence

Tomato brings acidity and basil a herbal touch; a fresh Mediterranean white or a dry rosé goes alongside without masking the mozzarella.

Burrata with tomato, olive oil and bread

Brut sparkling wine (Franciacorta or Cava)Greco white (Greco di Tufo)Lees-aged Albariño

The cream in the stracciatella welcomes bubbles and acidity that cleanse the palate; a southern Italian white or a lees-aged Albariño brings the texture the creaminess asks for.

Greek salad with feta, olives and cucumber

Assyrtiko from SantoriniLoire Sauvignon Blanc (Sancerre)Albariño from Rías Baixas

The salt in the feta and olives calls for high acidity; taut, saline Assyrtiko is a natural partner for Greek cooking.

Recommended styles

Blanco joven sin maderaRosado secoEspumoso brut

Recommended regions

Rías Baixas Santorini Vermentino di Gallura Fiano di Avellino Provence

Frequent grapes

Albariño Assyrtiko Vermentino Fiano Sauvignon Blanc

Practical hospitality use

How to turn Fresh cheeses into a useful recommendation

A quick operating read to turn Fresh cheeses into buying, recommendation and library navigation.

Guest reading

Fresh cheeses should reduce uncertainty: guests want to know which wine will work and why.

Floor cue

Explain Fresh cheeses through intensity, fat, sauce and temperature. That read prevents automatic recommendations.

List role

Use it as a bridge between dishes, styles, grapes and regions to increase exploration and spend.

Define one safe recommendation and one premium alternative so Fresh cheeses can work on the floor.

Request demo

Common mistakes

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Serving an oak-aged red: tannin and oak clash with the milky texture and mask the cheese.

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Choosing a heavily oaked white for burrata: vanilla and toast overpower the cream.

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Forgetting feta's salt: a low-acid wine tends to taste flat and alcoholic next to it.

Winerim reading

How to use this pairing in hospitality

How to use it on the list

Burrata and salads with fresh cheese are popular starters and are often shared, so it pays to offer at least a Mediterranean white, a dry rosé and a sparkling wine by the glass to suggest with them. That way wine enters the order from the very first course.

Floor language

“With the burrata I'd suggest this fresh, unoaked white: its acidity cuts through the cream and lets the cheese and tomato shine.”

Safe options

An Albariño, a Vermentino or a dry rosé from Provence.

Differentiating options

An Assyrtiko from Santorini with feta, a Fiano di Avellino with burrata, or a Manzanilla with fresh cheese and olives.

Restaurant mistakes

Suggesting the house red with burrata out of habit, or having no crisp white or rosé by the glass for fresh-cheese starters.

When the classic loses force

When burrata comes with truffle, mushrooms or ham, a light white can fall short; a lees-aged white or a long-aged sparkling wine usually works better.