Burger Wine

snipped-for-privacy@aol.com (Bill Spohn) wrote in news: snipped-for-privacy@mb-m19.aol.com:

Hi,

depending on the kind of burgers, I have had the best results with veal hamburgers grilled with some poached onion with a young acidic white. I do not like them with reds, specially oaked reds, and specially if ketchup is involved. If it has to be italian, a Fiano di Avellino (Mastroberardino, Feudi di San Gregorio, La Planeta) would be nice IMHO.

Best,

Santiago

What about basic regular everyday beef hamburgers, and instead of ketchup it's mustard.. what would be a good wine pairing for that? I rarely use ketchup on anything, and on sandwiches i'm always opting for either mustard or nothing.

Clint

Salut/Hi Bill Spohn,

le/on 16 Nov 2003 14:05:32 GMT, tu disais/you said:-

Chambertin. Seriously. I like Gevrey burgundy very much with beef, and if he's doing fillet and truffles then he'll not be likely to overcook it.

Hmm, harder, a very light red, or a case for a decent pink perhaps.

He is doing Biftek Haché Lyonnaise with Sauce Madère aux Truffes - we kicked around Burgs, Bordeaux etc., and finally decided that I'd bring a bottle of

I agree the Burg might be a better traditional match.

I'd agree, a "meatier" Burgundy would compliment the meat and the truffles (I'm guessing black - if white, maybe a Barolo).

For a "normal" hamburger, a good Cotes du Rhone is probably my most frequent choice. But I've had them with everything from Cal Cabs to Hermitage. I personally would stick to reds with beef burgers, though maybe veal with a white. Dale

Dale Williams Drop "damnspam" to reply

I guess I'm a Phillistine. Never considered "burgers" with truffles, although I have had them stuffed with oozing, melting Roquefort. Typically my burgers are venison or elk at home. The wine is hardly a major question. It must be red. There must be an adequate supply. I'll use a hearty, peppery, spicey Zin, an Oz Shiraz, a lightly chilled Beaujolais, a bright Pinot Noir, a frizzante Lambrusco on a hot summer evening, a Cab Franc if available, or a chocolate tinged Merlot.

But, never with mustard!

Salut/Hi Bill Spohn,

le/on 16 Nov 2003 19:04:20 GMT, tu disais/you said:-

Well with that combination, maybe a cab sauvignon/merlot style wine would go very well too. The richness of the sauce makes quite a difference IMO.

Not having tried the Mondave (i?) cabernet, I'm not really in a position to comment on the particular match.

I'm nothing if not a traditionalist when it comes to food & wine matches!

Salut/Hi Dale Williams,

le/on 16 Nov 2003 19:23:36 GMT, tu disais/you said:-

(;-)))

Absolutely. All depends upon what seasoning goes into the hamburger, how much fat the meat has (the beef fillet Bill mentioned is _lean__) and also how well cooked it would be, also what accompaniment is to go with it.

Salut/Hi Ed Rasimus,

le/on Sun, 16 Nov 2003 19:52:48 GMT, tu disais/you said:-

Agree about the red.

But you know, Ed, I think it's a shame to sell hamburgers short. I would be the first to agree that the products of the fast food chains are hardly to be taken seriously as any gastronomic experience, but the sort of hamburger you are thinking about, and which Bill is going to have is perfectly worthy of being treated JUST as seriously as any "creation" of a highly reputed chef, and matched with wine with the same level of seriousness. In some ways, they are MORE worthy of it, as it is really hard to get a perfect hamburger with seasoning, accompaniment and cooking just so. And because all these variations make a big difference to the final results, it makes the match that much harder too.

Grin!! I quite like a hamburger with ketchup AND mustard, but that would be with a cheap and cheerful Oz Shiraz.

The best "wine" for a basic beef burger is.....Guiness.

Cheers, Marc

Pardon my European but what the heck is Biftek Haché? This sounds like an excercise in philistinism.

Salut/Hi Mr B,

le/on Sun, 23 Nov 2003 19:39:41 -0000, tu disais/you said:-

Try pronouncing it. Biftek = beefsteak as messed around by someone who can't pronounce english. Like sherry is Jerez as "pronounced" by someone who can't pronounce espanish and Hock is Hocheimer by someone who can't "pronounce" German.

Haché means hacked about or minced.

About as philistine as grinding/mincing steak and turning it into Steak Tartare, or Hamburgers.

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Literally: minced beefsteak.

M.

Even more literally: Beefsteak hacked. Anders

Salut/Hi Anders Tørneskog,

le/on Mon, 24 Nov 2003 20:40:49 GMT, tu disais/you said:-

Actually, "chopped". The word for chopped, or minced (UK) or ground (US) in french is haché - from une hache a chopper or axe. Did YOU know that to chop meat for steak tartare, one should never mince/grind, but after trimming the fillet (US tenderloin) of all sinew, gristle and fat, the meat should be chopped with knives. The texture is quite different and very much better.

What - now we need a firewall program to keep those damned hackers out of our meat?

That explains Ann Hache (Ellen's)

Very interesting, I thought that it was the other way around, the spanish corrupted the old moorish name of the town "Sheris" in Jerez, while the english stayed closest to the original name, calling the wine Sheris-Sack, and then just Sherry.

Mike