Wednesday, January 12, 2011


Wine and Food Pairing: Hamburger

If you’re about to dig into a big ol’ hamburger and would like to pair a wine with it, think about what’s there besides the burger!

If you like a burger with bacon, try ZinfandelSyrah or Tempranillo. All three are fruity red wines with either a spiciness or tartness which will pair well with the pork element.

For a burger adorned with ketchup, you can go jammy and spicy with Syrah, full and earthy with Cabernet Franc or fruity and spicy with Zinfandel.

If your burger is dressed with with Mustard or Relish, you might find Merlot's smokiness a good match. Cabernet Sauvignon might pair well, but it might be overkill, too.  A Beaujolais Cru orBeaujolais Villages will bring some light berry flavors along with the spice.

Burgers with onions and mushrooms call for Chianti or another Sangiovese-based wine.  Those Italian reds will bring cherries and peppers to the table.  Tempranillo's tart edge will hit the mushroom notes just right.

Your cheeseburger will find paradise with a Cabernet Sauvignon or Pinot Noir.  Both fit the profile for beef and cheese, but Beaujolais will score again with this meal in a wrapper.

Plain ol’ hamburger likes Merlot's fruity earth notes, while the black cherry flavors of a niceBarbera will also liven up the naked burger.

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