Creamy, marinated, lemony, basily, fresh buffalo mozzarella dish to have out and around for guests to nibble as they arrive, sipping on a little Cremant (bubbly). There's no better way to start and end a meal than with cheese.
To make the marinade...
1 tsp of roasted and crushed fennel seeds
15 chopped basil leaves
4 table spoons of olive oil
1 clove of crushed garlic
grated rind of one lemon
Rip apart the Buffalo Mozzarella ball on a plate. Scoop the marinade over top and let it sit at room temperature for thirty minutes before serving.
The perfect Pair for a mozzarella appetizer,
This week we’ve selected a rarely found wine from a “discovery” region in France. “The wines of the Jura are produced in the Jura département. Located between Burgundy and Switzerland, this cool climate wine region produces wines with some similarity to Burgundy and Swiss wine. Jura wines are distinctive and unusual wines, the most famous being vin jaune, which is made by a similar process to Sherry, developing under a flor-like strain of yeast.” However, the wine we are drinking today in our pairing is a Cremant de Jura. A bubbly French wine, not made in the champagne region. BUT, It is made like Champagne, with the same grapes as Champagne (Chardonnay 70%, Pinot Noir 30%), and grown in a similar terrain and climate as Champagne. The results are fantastic at half the price. This “Brut Sauvage” has a beautiful pale straw color with fine and persistent bubbles. Bursting with aromas of toasted brioche with green apple, citrus fruits and freshly cut flowers. All those aromas come through as flavors on the palate with an elegant mousse and generous acidity. A perfect wine to pair as a versatile aperative.
dinner is served.