This post is the first of what I hope will be many, sharing wine and recipes for our new Newburyport Wine Club. Our club is an easy, affordable and fun way for members to experience new wines – absent pretension.  We are a private club, started by myself, Newburyport resident Kathy Bechtel and my friend, Certified Sommelier and Educator Gary Sullivan.  Our club is a relaxed get-together where we drink wine, enjoy a little food and bring together a mix of friends and neighbors.  Amongst friends, we strive to create an environment that is comfortable, and encourage participation.  No question is ever silly; the joy of discovery and knowledge gained at this early stage will become the foundation for years that follow. We hope this will be the beginning of a love affair with wine.

We gather once a month at a local venue to enjoy a taste of four wines, thoughtfully paired with a small plate to assist us in learning to appreciate how food and wine can complement each other (and just because we enjoy great food too). On my blog I plan to share recipes and pairing thoughts for all to enjoy at home.

The theme of our first meeting was Grillin’ and Grapes: Wine Pairings with Barbeque. One wine we sampled was a 2018 Bodegas Olivares Rosado, from Jumilla, Spain. From Gary’s tasting notes: Traditional BBQ fare can be enhanced by a crisp glass of Rosé. In contrast to the rich, smoky flavors associated with tangy sauces, a dry rosé wine will provide refreshing, fruity flavors. This Olivares Rosado is intensely aromatic with notes of wild strawberries, blueberries and raspberry jam. The palate is dry and serious, with good balance and focused flavors.

I prepared a grilled fruit dish to accompany this, Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle. From the southern Italian region of Puglia, burrata is often described as “cream filled mozzarella”. A stretching method, similar to that used for mozzarella, is used. In the case of burrata, a layer of stretched curd about half an inch thick is used to form a “bag”. The bag is filled with strings of stretchy curd that have been combined with cream from the whey. The bags are knotted at the neck while still warm, then dipped in brine for a few minutes to salt it. After salting, they are immediately packaged in plastic bags or tubs and sold, as it is quite perishable.

In order to halve the peaches and remove the pit to grill, you will need freestone peaches where the pit is “free” of the flesh. Often peaches in farmer’s markets are clingstone (the pit is attached to the flesh) and these are very difficult to prepare for grilling as described.

Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle

Serves 4

4 freestone peaches
Extra virgin olive oil
2 small burrata cheeses, cut in half, or 1 large, cut into quarters
10 – 12 mint leaves, thinly sliced
Good quality balsamic vinegar
Maldon Sea Salt

Preheat grill.

Cut the four peaches in half and remove pit. Brush with olive oil. Place cut side down and grill 2 – 3 minutes, until beginning to soften and showing nice grill marks. Flip and grill for 2 more minutes. Remove from heat and allow to cool. Cut in half if desired.

Place two grilled peach halves on four small plates. Place one piece of burrata on each plate, drizzle with balsamic vinegar, garnish with mint and sea salt. Serve.

In Italy, I’d enjoy this with a dry Chiaretto from Bardolino.