Wine Pairing Mozzarella di Bufala

Mozzarella di Bufala has soft flavours that will be overpowered by big wines.

It pairs best with light white wines. Sparkling wines are fantastic.

If you are in Italy, try pairing Mozzarella with Falanghina, a white wine that offers a bouquet of flavors: citrus, floral, and tropical with hints of almonds, pine scent, spices and minerals.

Below are some excellent wine options to complement Mozzarella di Bufala:

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Sparkling Wines

Sparkling wines are incredible with soft and creamy cheeses.

The bubbles and acidity cleanse the palate between the bites and prepars it for the next mouthful.

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Prosecco

Prosecco is a fantastic pairing for Mozzarella di Bufala.

The wine's bubbles, bright acidity, light body, and fruity flavors make it a delightful palate cleanser, enhancing the overall tasting experience.

Champagne (Metodo Classico)

Metodo Classico is the Italian name for wines produced the same way as Champagne.

Champagne is a classic pairing for Mozzarella di Bufala. The crisp acidity, bubbles, and citrusy notes of Champagne cuts through the richness of the cheese and enhances its creamy texture.

Lambrusco

This slightly sparkling red wine from Emilia-Romagna, Italy, offers a touch of sweetness, bright acidity, and fruity flavors that can balance the Mozzarella di Bufala while cleansing the palate.

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White Wines

In Italy, Mozzarella di Bufala pairs best with cool climate whites such as Alto Adige Pinot Grigio and Pinot Bianco. These wines have a good acidity and a soft, smoky character that matches perfectly with subtle food like soft cheeses. Additionally these white wines can be paired with light meat, salads, pasta, creamy sauces and dressing.

Pinot Grigio

A classic white wine pairing for Mozzarella di Bufala is Pinot Grigio. Look for a Pinot Grigio with bright acidity, citrus flavors, and a clean, crisp finish. The wine's freshness and subtle fruitiness complement the cheese's creamy texture without overwhelming its delicate flavor.

Pinot Bianco

Pinot Blianco has a good acidity, and a soft, smoky character that matches perfectly with Mozzarella di Bufala.

Cortese di Gavi

Cortese di Gavi is a dry white wine from the Piemonte region. Gavi wines are crisp, with vibrant acidity, citrus notes, and minerality. Their freshness and lightness make them an excellent pairing choice for Mozzarella di Bufala.

Arneis

Arneis is a white wine grape native to Piemonte, and its wines offer crisp acidity, floral aromas, and citrusy flavors. Arneis wines can provide a refreshing contrast to the creamy texture of Mozzarella di Bufala while enhancing its delicate flavor.

Vermentino

A crisp and aromatic white wine like Vermentino pairs beautifully with Mozzarella di Bufala. Vermentino wines, particularly those from Sardinia, offer refreshing acidity, citrusy flavors, and herbal notes that complement the cheese's delicate taste and creamy texture.

Sauvignon Blanc

A crisp and refreshing Sauvignon Blanc with citrusy and herbaceous flavors can provide a nice contrast to the creamy texture of Mozzarella di Bufala. Look for Sauvignon Blancs with lively acidity and notes of lemon, lime, and green apple.

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Rosé Wines

For a more versatile pairing, a dry Rosé can be a pleasant match with cottage cheese. Its balanced acidity and notes of red fruits make it a flexible pairing that can handle cottage cheese served in various ways, whether it is with fresh herbs, with honey, or topped with fresh berries.

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Red Wines

Unfortunately, the tannins in red wines can overwhelm the light flavors of Mozzarella di Bufala.

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Dolcetto

Dolcetto,, a red wine from Piemonte, can be a delightful match for Mozzarella di Bufala. Dolcetto wines are known for their soft tannins, fruity flavors, and gentle acidity, which can balance the cheese's creaminess and add a touch of sweetness.

Frappato

A light and fruity red wine like Frappato, native to Sicily, can pair nicely with Mozzarella di Bufala. Frappato wines offer red berry flavors, gentle tannins, and refreshing acidity that complement the cheese's mildness without overpowering it.

Etna Rosso

Etna Rosso is a dry, medium-bodied wine with a refreshing acidity. It has hints of wild strawberries and cherries, and a delightful mix of spices like cinnamon, anise, and vanilla. It is easy to turn Mozzarella di Bufala and a bottle of Etna Rosso into a simple and delicious meal.

Pinot Noir

A light-bodied Pinot Noir with red fruit flavors, silky tannins, and a bright acidity can be a nice match for Mozzarella di Bufala. The wine's fruity and earthy notes can complement the cheese's delicate flavor without overpowering it.

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Dessert Wines

Mozzarella di Bufala pairs well with white dessert wines like Port and Sherry.

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Fino Sherry

Fino Sherry is a dry and crisp style of Sherry from the Jerez region of Spain. It can be a refreshing pairing with Mozzarella di Bufala. Its saline notes, nutty flavors, and crisp acidity will enhance the cheese's delicate taste.

White Port

White port, with its light and fruity profile, goes well with the tangy and salty flavors Mozzarella di Bufala. The creaminess of Mozzarella di Bufala pairs nicely with the nutty undertones of white port.

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About Mozzarella

Buffalo Mozzarella is a soft and rindless Southern Italian cheese made from buffalo milk.

The "Bufala Mediterranea Italiana" is a water buffalo, very different from the American Bison.

Buffalo mozzarella is creamier and more tasty than cow mozzarella because buffalo milk has more fat and proteins.

The Mozzarella production method is called Pasta Filata.

Mozzarella di Latte di Bufala Campana is protected by the European Union Designation of Origin PDO and can only be produced in selected locations in the regions of Campania, Lazio, Apulia and Molise.

The term mozzare means to cut. The fresh cheese mass is cut off by the thumb and indexfinger to create a round shape.

A kind of mozzarella was already produced in Roman times and it was called "Provatura", made with cow milk.

The first time "Mozzarella" is mentioned is in a recipe book by Bartolomeo Sappi, cook of the papal court in the Middle Ages.

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The History of Water Buffalo in Italy

The Water Buffalo originated in Asia and according to "Consorzio di Tutela Mozzarella di Bufala Campana DOP", it was introduced by the Arabs to Sicily and by the Normans to the rest of Southern Italy.

Other sources say it was introduced into Italy in Roman times.

In the wetlands of Southern Italy the water buffalos found a perfect natural habitat, they were the best pack animal for working the land in marshy areas and precious for the milk rich in fat and proteins.

The water buffalo herds were almost reduced to nothing during the World War II Nazi occupation.

In the year 2000 the Italian Mediterranean Buffalo was officially recognized as a Italian Indigenous Breed.

Personal Preferences

As always, personal preferences play a significant role in wine and cheese pairings, so don't hesitate to experiment to find the combination that suits your taste buds best.

Additionally, consider adding some accompaniments like fruit, nuts, or bread to enhance the pairing experience:

• Crusty Bread and Crackers
• Nuts, Peanuts and Fries
• Grapes and Berries
• Olives and Garlic
• Figs and Rasins
• Slised Apple and Pear
• Dark Chocolate
• Rosemary and Thyme

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Grows Together Goes Together

If it grows together it goes together.

Pairing locally is a great way to learn more about wine and cheese:

France

• Goat cheese from Loire is great with Sauvignon Blanc from Loire.
• Munster from Alsace is great with Gewürztraminer from Alsace.

Italy

• Strong Italian Gorgonzola pairs perfectly with Italian Barolo.
• Pecorino pairs well with Chanti.
• Pino Grigio goes well with Mozzarella.

Spain

• Spanish Manchego is gorgeous both with Cava and Spanish Rioja.