Marlborough, Marlborough, New Zealand, New Zealand Wines, New Zealand wines, Pinot Gris, white wines, Whitehaven Wines, Wine and Dine, Wine and Food
Caprese Galette with Buffalo Mozzarella, Tomatoes, and Basil Pesto
Jul
A Fresh Take on New Zealand Wine: Why a Skin-Contact Pinot Gris Takes This Galette to a Whole New Level
Wines from New Zealand never cease to surprise—and the Whitehaven ‘Tussocks’ Pinot Gris 2024 is one of those wines you don’t quite expect, but immediately appreciate. It glows a rose-gold hue in the glass, with aromas of nectarine, apricot, and subtle baking spices, and a texture on the palate that’s rarely found in Pinot Gris. This wine pairs perfectly with a Caprese galette: crispy shortcrust pastry, creamy buffalo mozzarella, juicy summer tomatoes, and an intense basil pesto. A combination that captures the essence of summer—and, with this unusual New Zealand wine, finds a dining companion that brings just as much character to the table as the dish itself.
Ideal wine pairing: Whitehaven Single Vineyard ‘Tussocks’ Pinot Gris (Marlborough, New Zealand)
In the glass, this Pinot Gris glows with a warm rose-gold hue—a hint that it was vinified differently than a classic white wine. The grapes from Tussocks Vineyard in the windswept Awatere Valley spent 24 hours in contact with their skins before being pressed. You can taste the result immediately: freshly cut nectarine and ripe apricot open the nose, accompanied by rose petals and a hint of cinnamon and nutmeg—exactly the warmth of baking spices that quietly bridges the gap with the buttery shortcrust pastry of the galette. On the palate, it displays richness and texture while remaining dry and fresh, with lively orange zest that brings out the basil pesto and balances the sweetness of the summer tomatoes. The delicate peppery tannins—unusual for a white wine—ensure that the wine holds its own against the buffalo mozzarella, rather than being overwhelmed by its creaminess. Cameron Douglas, MS, awarded it 94 points and described it as a “lovely food wine”—and with the first sip alongside the galette, you immediately understand why.
The recipe:
Caprese Galette with Buffalo Mozzarella, Tomatoes, and Basil Pesto
Equipment
- 1 Rührschüssel für den Teig
- 1 Nudelholz
- 1 Backblech mit Backpapier
- 1 Kleiner Mixer oder Mörser für das Pesto
- 1 Schneidebrett und scharfes Messer
Ingredients
FOR THE SHORTCRUST PASTRY:
- 150 g wheat flour Type 550
- 75 g cold butter diced
- 1 A pinch of salt
- 3 –4 tablespoons of ice-cold water
FOR THE BASIL PESTO:
- 1 A bunch of fresh basil about 30 g of leaves
- 2 1 tablespoon pine nuts lightly toasted
- 1 garlic clove
- 3 Tablespoon of olive oil extra virgin
- 2 Parmesan Reggiano freshly grated
- Salt black pepper
FOR THE TOPPING:
- 250 g Buffalo Mozzarella drained, sliced
- 4 –5 ripe summer tomatoes various colors and varieties, sliced
- 1 Tablespoon of olive oil
- Fleur de Sel
- Freshly ground black pepper
- Fresh basil leaves for garnish
- 1 TL Balsamic Reduction optional
Instructions
PREPARATION:
- In a bowl, quickly rub the flour, salt, and cold butter cubes together with your fingers until the mixture resembles coarse crumbs.
- Add ice-cold water one tablespoon at a time and quickly form it into a smooth dough—do not knead.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.
- To make the pesto, combine basil leaves, toasted pine nuts, garlic, olive oil, and Parmesan in a blender or mortar and grind into a coarse paste.
- Season with salt and pepper.
- Preheat the oven to 200 °C (top and bottom heat).
COOKING STEPS:
- Roll out the chilled dough on a lightly floured surface into a rustic circle about 30 cm in diameter—irregular edges are definitely desired.
- Place the dough on a baking sheet lined with parchment paper.
- Spread the basil pesto evenly over the dough, leaving a border of about 3 cm.
- Arrange the mozzarella slices on top of the pesto.
- Arrange the tomato slices on top in an overlapping pattern, drizzle with olive oil, and season with fleur de sel.
- Fold the edge of the dough inward over the filling and press it down gently.
- Bake in a preheated oven for 28–32 minutes, until the edges are golden brown and the cheese is lightly browned.
SERVE:
- Let the galette cool slightly—it tastes best when lukewarm.
- Sprinkle with fresh basil leaves.
- Optionally, drizzle a thin stream of balsamic reduction over the tomatoes.
- Finish with freshly ground black pepper and serve straight from the baking sheet.
SIDE DISHES:
- Arugula Salad with Lemon-Olive Oil Dressing
- Toasted Ciabatta with Garlic Oil
- Antipasti platter with pickled olives and artichokes
Nutrition
