Fresh peaches, creamy burrata, peppery arugula, and a chilled glass of Chardonnay—this easy summer recipe celebrates some of the best flavors of the season and makes an effortless meal for entertaining with the summer Chardonnay food pairing.
Summer on the North Fork is all about eating with the seasons. Farm stands overflow with fresh fruit and vegetables, backyard dinners stretch late into the evening, and meals become a little simpler, allowing great ingredients to shine.
Few ingredients capture the season quite like ripe peaches. Sweet, juicy, and incredibly versatile, they’re just as comfortable on the grill as they are in a pie. Pair them with creamy burrata, fresh herbs, and a crisp glass of Chardonnay, and you’ve got one of our favorite summer food and wine pairings.
Whether you’re hosting friends, putting together a light lunch, or looking for a beautiful appetizer before dinner, this grilled peach salad is easy to prepare and even easier to enjoy.
When most people think of Chardonnay, they often picture roasted chicken or seafood. While those are classic pairings, summer produce deserves just as much attention.
Grilling peaches caramelizes their natural sugars and adds subtle smoky notes that complement Chardonnay beautifully. Meanwhile, the creamy burrata mirrors the wine’s rich texture, while fresh herbs and lemon brighten the entire dish.
Our Chardonnay is partially barrel fermented, giving it a beautiful balance of fresh citrus, orchard fruit, and subtle oak. That combination makes it versatile enough to pair with both fresh summer salads and richer dishes alike.
The result is a pairing that’s fresh, balanced, and unmistakably seasonal.
One of the best parts about summer on the North Fork is how easy it is to build a meal from local producers.
Pick up ripe peaches from your favorite farm stand, browse the fresh herbs, and don’t leave without grabbing a loaf of artisan bread for the table.
Some of our favorite places to shop include:
Then stop by the Tasting Room to pick up a chilled bottle of Chardonnay before heading home.
Preheat a grill or grill pan over medium-high heat.
Brush the peach halves lightly with olive oil. Place them cut-side down on the grill and cook for about three to four minutes until grill marks appear and the fruit begins to soften. Remove and allow them to cool slightly before slicing into wedges.
Meanwhile, spread the arugula across a large serving platter.
Arrange the grilled peaches over the greens before gently tearing the burrata into large pieces and placing it throughout the salad.
Scatter the toasted pecans, basil, and mint across the top.
Finish by drizzling with hot honey, fresh lemon juice, and a little extra virgin olive oil. Sprinkle generously with flaky sea salt, cracked pepper, and fresh lemon zest.
Serve immediately with plenty of crusty bread—and, of course, a chilled bottle of Chardonnay.
One of the easiest ways to build a successful food and wine pairing is to balance flavors rather than match identical ones.
This salad does exactly that.
The sweetness of the peaches highlights the ripe fruit notes in the Chardonnay, while the creamy burrata softens the wine’s bright acidity. Fresh herbs bring out the wine’s subtle herbal characteristics, and the toasted pecans echo the gentle oak influence from barrel fermentation.
Every bite invites another sip.
If you love Chardonnay with grilled peaches, try pairing it with other seasonal favorites throughout the summer:
Chardonnay is one of the most versatile food wines you’ll find, making it an easy choice whether you’re cooking seafood, vegetables, or simply gathering friends around the table.
Some of our favorite summer meals aren’t complicated—they simply begin with great local ingredients.
A stop at a North Fork farm stand, a bottle of Chardonnay, and an evening spent outdoors are often all you need.
If you’re visiting the North Fork this summer, spend the morning exploring local farms, enjoy lunch in one of our charming villages, and finish the afternoon relaxing on our vineyard terrace with a glass and the view.
After all, the best food and wine pairings aren’t just about what’s on the plate—they’re about where you enjoy them.
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