Mansion House Bay, Marlborough, Marlborough, New Zealand, New Zealand wines, New Zealand Wines, Pinot Noir, Rosé, Whitehaven Wines
Burrata with Watermelon, Prosciutto, and Basil Vinaigrette
Jun
Three minutes with a knife, ten minutes of summer
Burrata isn’t a dish. It’s a choice for summer. The knife slicing through the watermelon, the prosciutto that melts on your tongue before it even leaves the plate—and the burrata, which you tear open and let its creamy interior spill over everything beneath it. No stove, no oven, not even ten minutes in the kitchen. Just good ingredients that belong together, and a vinaigrette that smells like a basil bush in July. The 2022 Mansion House Bay Pinot Noir Rosé from Marlborough smells of raspberry, rhubarb, and—no coincidence—watermelon. The same tone as the dish. The same promise: fresh, creamy, light. No heavyweights at this table.
Ideal wine pairing: Mansion House Bay Marlborough Rosé (Marlborough, New Zealand)
Mansion House Bay is located in Marlborough, the wine region at the northern tip of New Zealand’s South Island, which is known worldwide for its aromatic precision and exceptionally crisp wines. The winery operates in accordance with the principles of Sustainable Winegrowing New Zealand—one of the industry’s strictest sustainability programs—and is certified vegan. The 2022 vintage presented a challenge for the team: an unusually wet winter with flooding in parts of the region, a cool season with further rainfall, and finally a final rain event that forced a rapid yet quality-conscious harvest between March 12 and 22. What initially sounded like a difficult year turned out to be an advantage for this rosé: the slow Brix accumulation and cool temperatures gave the wine exactly what it needed—expressive fruit, natural freshness, and lively acidity.
The grapes were machine-harvested, destemmed, and pressed directly at the winery—with precise control over color and aroma extraction. Fermentation took place at cool temperatures using selected yeasts to preserve the varietal purity of the fruit and give the wine its characteristic creamy texture. No oak, no intervention—this rosé is Marlborough in its purest form.
In the glass, it is a bright, luminous salmon pink. The bouquet is immediate and vibrant: raspberry, rhubarb, and red apple dominate, with a subtle, unmistakable hint of watermelon—the same note as the dish on the table next to it. On the palate, medium-bodied with lively red fruit, a hint of spice, and a pleasantly creamy, flowing texture that ends in a long, soft finish. Dry with 3 g/l residual sugar and 7.37 g/l acidity—enough tension to stand up to the salty prosciutto and provide a counterpoint to the creaminess of the burrata. Served at 10–12 °C, it’s the most uncomplicated summer companion you can imagine.
The recipe:
Burrata with Watermelon, Prosciutto, and Basil Vinaigrette
Equipment
- Large knife and cutting board
- Small glass or bowl for the vinaigrette
- Two shallow plates or one large serving platter
Ingredients
FOR THE PLATE:
- 2 Burrata about 125 g each
- 300 g Watermelon peeled, cut into triangles or cubes about 2 cm thick
- 80 g Prosciutto crudo sliced paper-thin (4–6 slices)
- Fresh basil leaves
FOR THE BASIL VINAIGRETTE:
- 4 EL Extra Virgin Olive Oil
- 1 1 tbsp white wine vinegar or lemon juice freshly squeezed
- 1 tablespoon of liquid honey
- 6 –8 fresh basil leaves finely chopped
- sea salt freshly ground black pepper
FOR SERVING:
- Fleur de Sel
- Fresh black pepper
- Fresh basil leaves
Instructions
BASIL VINAIGRETTE:
- In a small glass, thoroughly whisk together the olive oil, white wine vinegar, and honey with a fork.
- Stir in the very finely chopped basil leaves.
- Season generously with sea salt and freshly ground black pepper. Set aside.
ASSEMBLING THE PLATE:
- Arrange the watermelon slices loosely on two shallow plates or a large serving platter.
- Arrange the prosciutto slices loosely—without pressing them flat—between the watermelon slices.
- Place one burrata in the center or slightly off-center.
SERVE:
- Just before serving, cut open the burrata with a knife or gently tear it open with two spoons—the creamy center should spill out onto the plate.
- Drizzle the basil vinaigrette generously over everything.
- Finish with Fleur de Sel, freshly ground black pepper, and whole basil leaves.
- Serve the Mansion House Bay Pinot Noir Rosé well chilled at 10–12 °C.
SIDE DISHES:
- Toasted white bread or ciabatta
- Or: Focaccia with olive oil and sea salt
Nutrition
