Burger Wine

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

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 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

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

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