Wine with burgers?

I'd go with the Ventoux (actually I'd go with a cru Beaujolais like Morgon, but that's what I like. The Zin, not a fan so . . .

I dont like Beaujolais. I bought a Ventoux AND a Beringer Clear Lake Zinfan del and some IPAs. I accidentally opened the ventoux yesterday and will fin ish it today, so tomorrow for the party it will be the Zin and ipas haha. Greeting people with a Ferrari Brut.

Perhaps you haven't tasted enough Beaujolais? There's a pretty wide variety. I don't care much for nouveau, but a good aged Morgon really has a lot to offer. There are plenty of other good wines coming from the other beaujolais appellations also.

Which Ventoux was it? That's an appellation that can range from the sublime to the ridiculous...

-E

The ones I had fit the general description of the style: "a red-coloured wh ite wine with no tannin and high acid". Moulin a vent and Morgon I've had ( price ranging from 10$ to 60. Wasnt "well aged" though. But doubt will that be more tannic and less acidic? I tend to like lower acid and higher tanni n. B. N. is ridiculous. more affinity to sodapops than wine.

This one:

it was weak the first day, better the next. good buy for the price, esp. in french wine. it is very rare I drink french wine. tend to be too acidic an d light, unless you pay a premium, but this was nice refreshing, red berrie s and pepper, but lacking structure.

I love Cru Beaujolais, we drink a lot of it at home, and even age it a few years (Descombes, Desvignes, Chignard, Coudert, Burgaud, Coquelet, Lapierre, Foillard). My experience is that some of those producers can lack a bit of intensity when facing a good burger, specially if made with beef (we sometimes make veal burgers and it works much better with Morgon).

For Burgers, other than Cheval Blanc 1947 in a plastic cup, which is the sideway's way, I am very fond of Syrah, specially those from the North Rhone, have that bright side that goes so well with a burger. No need to buy the ultra-expensive cuv?es, do some research and find that Cotes du Rhone from a good producer that is 90% (or more) Syrah, and you are done.

Or open a Gonon Saint Joseph if twice the price of a decent Cotes du Rhone is not a problem.

Rustic reds from the Loire, with Cabernet Franc, also work well but I am very attached to the area so I am totally biased ;)

Regards,

s.

lol

From Rhone I prefer the old style Cornas, which is syrah. I have one in my rack I can pop if the Zin fails.

Cotes du rhone used to be a favourite for cheap (10$) wines but my taste ch anged over the years and cotes du rhone is usually disappointing. I found t his one that I like:

Bouquet des Garrigues Rouge, Domaine le Clos du Caillou

Also not a fan of chateauneuf du pape.

Dont remember having anything from Loire.

Michael Nielsen wrote in news: snipped-for-privacy@googlegroups.com:

Old style Cornas can be expensive, but sure it will fit the task.

The idea is finding the Cotes du Rhone from a good producer that is priced at 20 euro instead of 10, but drinks 90% like a Cornas which costs 50 euro.

Then avoid the Cotes du Rhone from producers in souther rhone. Janasse, for example, make excellent Cotes du Rhone, but they are dominated by Grenache instead of Syrah.

Thierry Germain, Philippe Alliet, Philippe Gourdon are good names for modern styled wines from the Saumur/Chinon area. Bernard Baudry a bit more classical, in need of time for the top cuvees. Foucalt the absolute reference, pricey once out of the winery.

I would call it a fault if a wine became more tannic with age, though I can't offhand think of any that have done so. Dunn Howell Mountain mebbe? Probably you would like it (as do I after many years) if you can get hold of some.

There's a verb in the French wine lexicon: "morgonner." It's the process whereby a Morgon, usually quite light when young, gains a lovely kirschy depth and a practically Burgundy character, for all that beaujolais is made from the Gamay grape, not pinot noir. I've also had some morgonné gamay from the Loire occasionally.

But in my opinion wine doesn't need to strip the skin from your tonsils with tannin to be good! :) I prefer wine with good acidity that matches food well and if there are strong tannins they should be well rounded and balanced with the other components. But then I practically never drink wine without food.

Curiously I bought this from the supermarket where it was in a bin on special. Sadly didn't get to taste as my wife gave it away to a pot luck. But honestly not a big fan of Delas in recent years. You might look for Brusset if you want a Ventoux with some more oomph. But I think Santiago is right that you might prefer bottles that are more syrah than grenache based, from the north some of the higher end St Joesph from Coursodon can be very tannic (and very good, although where you would like them young I'd wait for 10 or 15 years). From the south some wines sold under the VDP de la principauté d'orange are 100% syrah and qutie tannic.

Since I live in France I drink mostly French wine (little else is available except at a huge premium) but I can assure you there are many wines that are neither acidic, light, or expensive. Try getting hold of a wine from the south west, like a Madiran or Cahors, made from the Tannat grape and you'll see what I mean. I believe the etymology of "Tannat" passes by "tannin."

-E

Emery Davis wrote in news: snipped-for-privacy@mid.individual.net:

Emery, it is fun that you mention Morgon going the route of Burgundy (I agree). But I always heard another word for it: Pinoter.

s.

(some good advice deleted)

Perhaps the description 'made from the Tannat grape' should have been before 'or Cahors' ?

Sheila

Perhaps it was a Côt pas?

Mark Lipton

You côt that right! I stuck my nose in it, leaving me with a bec-mal. ;)

Ah ha! Can gamay pinoter? I think so! Still I don't quite consider morgonner and pinoter the same thing, though near enough. Next time one of us is with a vigneron from Morgon we should ask the question.

cheers,

-E

e a wine with "build your own lettuce wrap LC burger", what should it be?

I tend to treat burgers the same way I treat steak from a wine perspective. We usually order Allen Brothers burgers and keep the toppings simple to l et the meat shine through so I like Syrah from either California or The Rho ne or New World Cabernet. SInce we tend to grill them I find the fruit and smokey component in these wines matches well.