Tomato and mozzarella is an ever-present all-rounder in Italian cuisine. Sauvignon Blanc helps to reinforce the flavours and complements the basil, however this only works if the aromas in the Sauvignon Blanc are not too green. Grüner Veltliner should be predominantly spicy.
A light buttery Pinot Blanc is a good match for the mozzarrella. Burrata, a creamy Italian cheese with a runny centre, is the queen of the pasta filata cheese varieties. If served with olive oil, a powerful Grüner Veltliner is the best match, although a classic Grüner Veltliner does the trick too. Paired with a ripe Sauvignon, the combination offers a tantalising taste experience. Choose classic Zweigelt if serving with grilled radicchio.