1 Thickly slice the tomatoes and layer on a platter and season with salt and pepper.
2 Heat oil in a medium non-stick frying pan over medium heat. Add the eschalots and cook for 1-2 minutes allowing them to soften.
3 Add the vinegar and mustard and whisk to combine. Pour over the tomatoes and allow to absorb for 1-2 minutes. Add the burrata and serve sprinkled with fresh baby basil.
Tomatoes are quite acidic, their tang balanced by their distinct umami flavours. An accompanying wine needs an element of both acid and savoury flavours with the ability to meet the creamy richness of the burrata. As ever, a rosé works well, bridging the recipe’s complex amalgam with ease. Here, it’s the nebbiolo base of the 3 Drops that takes the food/wine match to a higher plane. The nebbiolo’s hallmark ‘tar and roses’ profile brings an extra dimension with a touch of tannin building the 3 Drops power to match that of the tomatoes.